Title: Lo-Cal Crepes
Categories: Dessert Diabetic
Yield: 36 Servings

2		Eggs
	ds	Salt
2	tb	(30 mL) margarine (melted)
1 1/4	c	(310 mL) flour
1	ts	(5 mL) baking powder
1 3/4	c	(440 mL) water

Place eggs in blender; whip to mix well. add salt, melted margarine, flour, baking powder and water. whip to blend thoroughly. (Should batter become too thick, add a little extra water; stir to blend.) Cook in crepe pan according to manufacturer's directions.

Exchange 1 crepe: 1/4 low-fat milk Calories 1 crepe: 24

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