A Lighter Crepe

A lighter crêpe



  1. Sift all dry ingredients together and make a well in the center.
  2. In a separate bowl, beat the egg whites; add the remaining liquid ingredients.
  3. Pour the beaten liquids into the flour mixture. Don't overmix; ignore small lumps.
  4. Refrigerate batter for 30 minutes.
  5. Wipe a hot 6 inch non-stick pan lightly with oil.
  6. Spoon batter into the pan and let it spread until thin (tip pan if necessary).
  7. When browned on bottom, flip over to brown the other side.
  8. Note the two sides will look quite different.
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