Crêpes freeze well, so plan ahead and cook an extra batch. Layer the crêpes between sheets of wax paper, wrap in foil, and freeze up to 3 months. Thaw overnight in the refrigerator. Separating the crêpes between layers of wax paper makes it easy to remove as many crêpes as needed, but if you plan to use them all at once, the wax paper isn’t necessary.

Instructions:

½ cup all-purpose flour
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup fat-free milk
2 large eggs, lightly beaten

Directions:

Whisk together flour, nutmeg, and salt in medium bowl. Beat together milk and eggs in small bowl. Whisk milk mixture into flour mixture until smooth. Let stand 15 minutes.

Spray 8-inch nonstick skillet with nonstick spray and set over medium heat until drop of water sizzles in pan. Re-stir batter; pour scant ¼ cupful of batter into skillet, tilting pan to coat bottom completely. Cook until top is set and underside is golden brown, about 1½ minutes.

With spatula, loosen edge of crêpe and turn over. Cook until second side is lightly browned, about 25 seconds. Slide crêpe onto plate. Repeat with remaining batter, lightly spraying skillet before adding more batter, making a total of 8 crêpes.