1 cup skim milk
2 egg whites
3/4 cup all purpose flour
1/8 teaspoon salt
Place alllll ingredients in a blender. Blend until nice n’ smooooth. Pour batter into a bowl and cover. Chill at least an hour (but it’s better overnight). Pour 1/4 cup batter into heated skillet. Cook over medium heat until it gets all bubbly and looks dry-ish on top. Turn crepe over and cook other side. WARNING- these cook crazy quickly so keep an eye on em.
I’m a fat kid at heart…so I like to fill with them SF chocolate pudding. I make the pudding ahead of time…then once the crepes are cooked- put pudding down the middle of each crepe and roll up.