Add-a-recipe Cookbook Forum CRAZY CREPES

You can wrap almost anything in a crepe.  These will last for three days in the fridge or a month in the freezer.

Crepes:

1/2 c. fat-free milk

1 lg. egg

2 tsp. cooking oil

1/2 c. all-purpose flour

Fillings:

Peanut butter

Whipped cream cheese

Low-sugar preserves

1.  In a med. bowl, whisk together milk, egg, & oil: slowly whisk in flour, beating til well combined.

2.  Coat a 6" skillet w/ nonstick cooking spray.  Heat over med. heat; remove from heat.  Spoon 2 tbsp. batter in skillet, tilting skillet to spread batter  evenly.  Return to heat; brown on one side only (1-2 min.).  Invert pan over paper towels; remove crepe from pan.  Repeat w/ remaining batter.

3.  Spread crepes w/ either peanut butter or cream cheese & top w/ preserves; roll up.  Makes 6 servings.

Nutrition per crepe w/ peanut butter:  181 cal., 6 g. pro., 11 g. fat. 16 g. carbs., 38 mg. calcium, 1 g. fiber.

Nutrition per crepe w/ cream cheese:  117 cal., 2 g. pro., 5 g. fat, 14 g. carbs., 32 mg. calcium, 0 fiber.