Basic Lite Crepes


  • 1 1/3 cups Darigold Fat Free Milk
  • 3 tablespoons Darigold Butter, melted
  • 2 eggs
  • 1/2 cup flour
  • 1/4 teaspoon salt


Combine ingredients in bowl or blender container and beat or blend until smooth. Refrigerate, covered, at least 2 hours. Heat a 6, 7 or 8-inch skillet or crepe pan over medium hot heat (400°-425° on automatic unit). Melt small amount of butter in pan. Pour about 3 tablespoons batter into skillet. Quickly tilt and rotate skillet to coat bottom evenly. Cook until light brown and top appears dry. Turn and brown other side. Stack crepes and keep warm for filling, or cool, wrap and refrigerate for 3-4 days or freeze for up to 2 months.


Yields approximately 20 7-to-8-inch crepes. (Approximately 50 calories each.)