Low-Fat Honey Crepes
2 cups nonfat milk
1 cup all-purpose flour
2 egg whites
1 Tbs honey
1 Tbs vegetable oil
1/8 tsp salt
Combine all ingredients in blender or food processor; blend until smooth.
Rub 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat.
Spoon 3 to 4 tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown.
Turn crepe over and cook until lightly browned. Remove crepe to plate to cool.
Repeat process with remaining batter.
Crepes may be refrigerated 3 days or frozen up to 1 month in an airtight container.
Top with Honey Suzette Sauce.