CALORIES IN CREPES RECIPES

Steps:

• Prepare 8-9 inch diameter saute pan by heating on low heat on stove.
• Beat eggs together with milk using whisk.
• Add vanilla extract and Splenda and continue to blend.
• Add flour in increments, blending into the mixture.
• Drizzle melted margarine into batter, continuing to blend with whisk. Set aside.
• Turn heat up to medium on saute pan, and spray lightly with cooking spray for the first crepe. If the cooking spray turns brown, the pan is too hot. The spray should remain a clear color.
• Add 1/4 to 1/3 cup of the batter to the center of the pan. Pick up the pan and swirl the batter to where it forms a circle. (A circular crepe takes practice. The key is to keep the batter thin and uniform in the pan.).
• When the outside of the crepe's edges start to brown and the top of the crepe is no longer a wet appearance, flip the crepe over. Let it cook just a minute more so it's cooked through. Remove from pan onto a plate. Flip the crepe into a half, then another half, where it forms a quarter of a circle shape.
• Continue the steps above until all the batter has been used.

Steps:

• In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
• Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil.
• Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook other side until light brown. Fill with desired filling.