RJ's Pan Style Crepes

Ingredients

·         4 large eggs

·         1 cup low-fat milk (any will do)

·         ½ cup water

·         1 ¼ cups flour

·         Pinch of salt (about 1/8 tsp)

·         2 tablespoons splenda granulated (not the blend)

·         3 tablespoons butter

·         1 teaspoon vanilla

·         Butter flavored cooking spray, or butter to coat pan

·         10” non-stick skillet

Directions

·         In a blender or food processor add all ingredients.  Pulse for 15 seconds or so to blend well. (there will be teeny bits of butter in the batter)

·         Spray skillet with cooking spray or coat with a small amount of butter and heat up skillet a bit above medium (you can adjust heat using first crepe as a tester)

·         Pour approx 1/3 cup batter into pan (between 1/4 and 1/3 cup) and quickly move pan around at an angle to coat bottom evenly. 

·         Cook on first side for about 30 seconds, when you lift the edge to peek there should be a few light streaks of golden brown beginning.  Turn over using a fairly good size spatula and cook on other side about 10 seconds.

·         Use a tablespoon or so of your favorite jam, peanut butter, or really anything and roll up loosely like an enchilada.

*Note* If first crepe falls apart…you didn’t pour in enough batter.  If crepe is too thick use less batter for next one.  Be sure to swirl batter around in the pan!!