Egg-White Crepes

Recipe View 5 mins In a large mixing bowl, whisk together the whole wheat flour, skim milk, egg whites, vegetable oil, and salt until the batter is smooth and free of lumps. Allow the batter to rest for 5-10 minutes. (5 min)

Recipe View 2 mins Lightly coat a non-stick skillet or crêpe pan with cooking spray or a small amount of oil. Heat the pan over medium heat until a drop of water sizzles gently. (2 min)

Recipe View 1 mins Pour approximately 1/4 cup of batter into the heated skillet. Immediately tilt and rotate the pan in a circular motion to spread the batter thinly and evenly across the surface. (1 min)

Recipe View 2 mins Cook the crêpe for about 2 minutes, or until the edges begin to lift and the bottom is lightly golden brown.

Recipe View 2 mins Carefully flip the crêpe using a thin spatula. Place 2 tablespoons of the drained mixed berries in the center of the crêpe. Cook for another 1-2 minutes, allowing the berries to warm slightly.

Recipe View 1 mins Fold the crêpe in half or into quarters. Transfer it to a serving plate using the spatula.

Recipe View 1 mins Dust generously with confectioners' sugar. Serve immediately. Repeat with the remaining batter and berries.

Recipe View 0 mins Enjoy!