Recipe - Dessert Crepes

1 One fourth cup Allpurpose flour
1 One half cup Skim milk
1 tablespoon Margarine, melted
1 Egg
Vegetable cooking spray
1 tablespoon Sugar

Place flour and sugar in a medium bowl. Combine milk, margarine, and egg,
and add mixture to flour, stirring with a wire whisk until almost smooth.
Cover batter, and chill for 1 hour.

Coat an 8inch crepe pan or nonstick skillet with vegetable cooking spray,
and place over mediumhigh heat until hot. Remove pan from heat, and pour a
scant One fourth cup batter into pan; quickly tilt pan in all directions so batter
covers pan with a thin film. Cook about 1 minute.

Carefully lift edge of crepe with spatula to test for doneness. The crepe
is ready to turn when it can be shaken loose from pan and the underside is
lightly browned. Turn crepe over, and cook 30 seconds on other side.

Place the crepe on a towel, and allow it to cool. Repeat procedure until
all of the batter is used. Stack crepes between single layers of wax paper
or paper towels to prevent sticking. Yeild: 12 servings.

Per serving: 455 Calories; 9g Fat (18% calories from fat); 17g Protein; 75g
Carbohydrate; 94mg Cholesterol; 190mg Sodium

Recipe by: Cooking Light, May 1994, page 105

Posted to MCRecipe Digest V1 #423 by igor@digex.net on Jan 28, 1997.