I fill these with all sorts of things depending on which meal I'm about to eat.

2 eggs
1/3 c skim milk
2 T + 1 t whole grain whole wheat flour

I use a Tupperware shaker and shake the heck out of this. Then pour 1/3 of it in a hot, nonstick frying pan with a 1/2 t of light olive oil. When it's congealed, I flip it over. Makes three fluffy crepes. Looks like a lot of food and is very filling. Sometimes I fill with cottage cheese with a sprinkle of cinnamon and nutmeg and a little no-sugar apricot jam on top. They're also good with sausage in the middle or legal veggies. Another variation: shredded beef with a little green enchilada sauce on top. With the cottage cheese filling the counts are 20 carbs and 27 protein.

I tried the crepes yesterday using 1 T + 1 t of whole grain flour and they turned out almost as well. With 1/3 C. low fat cottage cheese the carb count goes to 14.5, fiber 1.2 and protein 26.

This looks like a really versatile recipe Dianne.

I like that the filling could be either sweet or savory.

I used to make a crepe dish filled with Creamed Chicken & topped with Sour Cream & Toasted Slivered Almonds. Your recipe would be perfect for that.
Thanks!

molly

The lower flour crepes hold together better when browned a little longer. Diane