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.
½ cup all-purpose flour
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup fat-free milk
2 large eggs, lightly beaten
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.
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.
Ingredients:
½ cup reduced-fat tub-style cream cheese
2 tablespoons fat-free milk
2 scallions (green part only), thinly sliced
8 Crêpes [right]
8 (1-ounce) slices lean Black Forest ham
1 small bunch arugula, trimmed
Directions:
Whisk together cream cheese and milk in small bowl until smooth. Stir in scallions.
Place 1 crêpe on work surface, prettiest side down. Spread 1 rounded tablespoon of cream cheese mixture over half of crêpe closest to you. Top with 1 slice of ham and ¼ cup of arugula; roll up jelly-roll style. Repeat, making a total of 8 filled crêpes. Cut 2 of the crêpes in thirds. Serve at room temperature.
