• 1/2 Cup Whole Wheat Flour
• 1/2 Cup Water
• 1/4 tsp. Salt (Optional)
• 1 Tbsp. Oil (Optional)
• 1 Tbsp. Dry Milk Powder
• 3 Egg Whites or 2 Eggs

Put all in blender and mix just until smooth. Pour scant 1/4 cup batter on lightly greased hot skillet. Lift and tilt skillet to spread batter. Cook on medium heat. Batter dulls when cooked on 1 side. Flip and cook on other side. Cover and place in warm oven while others cook. Excellent filled with scrambled eggs made with onions, green pepper and a little Picante sauce. Makes 12 crepes. To freeze, put waxed paper or plastic wrap between each 4-5 cooked crepes. Wrap securely in plastic wrap, or place in plastic container. Use within 2 months.

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