Healthy Crepes

• 1/2 cup egg substitute
• 1 1/2 cup fat-free milk
• 1 tablespoon canola oil
• 3/4 cup whole wheat flour

1. In a medium bowl, whisk together all ingredients until well combined.
2. Coat a medium nonstick skillet with cooking spray. Preheat over medium heat until drops of water sizzle in pan. Quickly pour in 1/4 cup batter. Rotate pan so batter covers entire surface.
3. When surface looks dry and edges brown, carefully turn crepe with spatula and cook other side just until lightly browned. Carefully remove crepe with spatula or invert skillet over wax or parchment paper so crepe will slide out. Place wax paper between crepes if not serving immediately.
4. Spray skillet as needed and frequently stir batter before cooking, until all crepes are made.
5. Notes
6. Wrapped airtight, crepes can be refrigerated 3 days or frozen for later use. Add your favorite filling and serve. This recipe will take some practice, so expect to use one recipe to learn how to make a perfect crepe. Your family and friends will really be impressed!

egg substitute, milk, canola oil, whole wheat flour

Taken from www.epicurious.com/recipes/member/views/healthy-crepes-53003281 (may not work)