Low-Fat Honey Crepes

1. 1

   Combine all ingredients in a blender or food processor; blend until smooth.

2. 2

   Rub an 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat.

3. 3

   Spoon 3 to 4 Tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly with batter.

4. 4

   Cook until edges begin to brown.

5. 5

   Turn crepe over and cook until lightly browned.

6. 6

   Remove crepe to plate to cool.

7. 7

   Repeat process with remaining batter.

8. 8

   Crepes may be refrigerated 3 days or frozen up to 1 month in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.