| 1 | ~-* cooled crepes can be stacked in wax paper and frozen *-- --* in a zip-top freezer bag for up tp three months. |
| 2 | *-- place flour in a medium bowl. |
| 3 | Combine milk, margarine, and egg, and add mixture to flour with a wire whisk until almost smooth. |
| 4 | Cover batter, and chill for 1 hour. |
| 5 | Coat an 8-inch pan or non-stick skillet with vegetable cooking spray and place over medium-high heat until hot. |
| 6 | Remove pan from heat, and pour scant ?cup batter into pan, quickly tilt pan in all directions so batter covers pan with a thin film. |
| 7 | Cook about 1 minute. |
| 8 | Carefully lift edge of crepe with spatula to test for doneness. |
| 9 | The crepe is ready to turn when it can be shaken loose from pan, and the underside is lightly brown. |
| 10 | Turn crepe over, and cook 30 seconds on the other side. |
| 11 | Place the crepe on a towel, and allow it to cool. |
| 12 | Repeat procedure until all of the batter is used. |
| 13 | Stack crepes between single layers of wax paper or paper towel to prevent sticking. |
| 14 | Yield: 12 crepes calories.....69 (21% from fat) protein....2.8g fat....1.6g carbohydrate....10.7g fiber.....0.3g cholesterol....18mg iron........0.6mg sodium........33mg calcium........42mg |
