1 cup skim milk
2/3 cup whole wheat flour
1 teaspoon butter
8 oz gruyere cheese, grated
- Whisk together eggs, milk, flour and butter. Refrigerate.
- Coat a skillet or small saute pan with cooking spray, and place on a burner over medium heat. Pour about 1/3 cup of crepe batter into the pan, tilting to coat the pan’s surface. Cook 2 minutes, flip, and cook one or two more minutes.
- Remove crepe from pan, place on a serving plate. Repeat step 3 with the remaining batter, making 6 crepes in total.
- Put each crepe onto a plate. Sprinkle shredded gruyere over half the crepe, and fold over.