Basic Crepes

    PREP: 15 minutes STAND: 30 minutes COOK: 3 minutes per crepe MAKES 8 crepes

    • 2 eggs

    • 2⁄3 cup water

    • 1⁄2 cup light or fat-free milk

    • 1 tablespoon olive oil

    • 11⁄2 teaspoons snipped fresh parsley, basil, and/or thyme

    • 1⁄4 teaspoon kosher salt

    • 1⁄8 teaspoon freshly ground black pepper

    • 1 cup whole wheat flour

    • Nonstick cooking spray

    1 In a blender combine eggs, the water, milk, oil, herb(s), salt, and pepper. Add flour. Cover and blend on low speed until combined. Blend on high speed for 1 minute. Pour into a medium bowl; cover lightly and let stand at room temperature for 30 minutes. (The batter should be the consistency of whipping cream. If too thick, thin with a little water or milk.)

    2 To make crepes, lightly coat a medium nonstick skillet with flared sides with cooking spray; heat skillet over medium-low heat until a drop of water sizzles. Spoon in about 1⁄4 cup batter; lift and tilt skillet to spread batter. Cook for 2 to 3 minutes or until bottom is browned and top looks dry. Carefully turn crepe; cook about 1 minute more or until bottom is light brown but crepe is still pliable. Carefully invert onto waxed paper. Repeat with the remaining batter.

    PER CREPE: 91 cal., 3 g total fat (1 g sat. fat), 54 mg chol., 86 mg sodium, 12 g carb., 2 g fiber, 4 g pro.

    Make-Ahead Directions: Prepare as directed; cool completely. Layer crepes between waxed paper, using two sheets between each crepe, in an airtight container; cover. Fr