Oxmoor House
4 (6-inch) cre@Gpes


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1/4 cup all-purpose flour
1/3 cup 1% low-fat milk
2 tablespoons frozen egg substitute, thawed
1/4 teaspoon vegetable oil
Vegetable cooking spray


Combine first 4 ingredients in a small bowl, stirring with a wire whisk just until smooth. Refrigerate batter at least 1 hour.

Coat a 6-inch crepe pan or nonstick skillet with cooking spray; place over medium heat until hot. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan in a thin film. Cook 1 minute or until crepe can be shaken loose from pan. Flip crepe, and cook about 30 seconds.

Place crepe on a towel to cool. Repeat until all batter is used. Stack crepes between layers of wax paper to prevent sticking.

Created date

August 2009

Nutritional Information

Calories 45
Caloriesfromfat 14 %
Fat 0.7 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.2 g
Carbohydrate 7.1 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 22 mg
Calcium 0.0 mg