Basic Crepes

These versatile French pancakes are simple to make and store. You can even fill these with spreadable fruit for a quick special breakfast or treat for the kids.

Makes 8 servings

1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup fat-free milk
2 large eggs, lightly beaten

In a medium bowl, combine the flour, salt, and nutmeg. In a small bowl, combine the milk and eggs. Slowly whisk the milk mixture into flour mixture until smooth. Let stand 15 minutes. Coat an 8-inch nonstick skillet with nonstick spray and heat over medium heat until hot. Stir the batter and pour a scant 1/4 cup into the skillet, tilting in all directions to cover the bottom with a fairly thin film. Cook 1-1 1/2 minutes. Turn the crepe over and cook 15-20 seconds longer. Transfer to a plate and repeat with remaining batter for 8 crepes total.

Per Serving (1 crepe): 58 Cal, 1 g Fat, 0 g Sat Fat, 0 g Trans Fat, 54 mg Chol, 105 mg Sod, 8 g Carb, 0 g Fib, 3 g Prot, 45 mg Calc.

POINTS value: 1

Tips: Crepes can be made ahead and frozen for up to one month. To store, place a piece of wax paper or plastic wrap between each crepe when stacking, cool to room temperature, then wrap with plastic wrap and aluminum foil before freezing. To use, thaw in the refrigerator overnight.

Comments: They are also good with just powder sugar; you can dust them with the powdered sugar. This is a good low-fat breakfast because a half cup of fresh strawberries is only one point and could end up filling three crepes. The fat-free whipping cream is 0 points, so if you have three crepes with 1/2 cup strawberries and whipped cream, it is only 4 points. We might add vanilla next time because it would probably taste good with the nutmeg in it.