Fresh strawberry crêpes
Fat free skim milk
1½ Tbsp, melted
1 pound(s), hulled and sliced very thin (about 3 cups)
Powdered sugar (confectioner's)
- Whisk egg whites, milk, melted butter, vanilla, and salt together in medium bowl. Whisk in flour just until combined.
- Spray 8- or 9-inch skillet or crêpe pan with nonstick spray; set over medium heat. When pan is hot, add ¼ cup batter and swirl to coat bottom of pan with thin layer of batter. Cook 2 minutes; flip crêpe. Top with about ⅓ cup strawberries; cook 2 minutes more. Fold crêpe over and slide onto serving plate; cover to keep warm. Repeat with remaining ingredients. Sprinkle crêpes with confectioners’ sugar.
- Serving size: 1 crêpe