Skip to main content

Dessert Crêpes

Serves 6

3 egg whites
1-1/2 C all-purpose flour
1 C skim milk
1/2 tsp grated lemon or orange rind
1/2 tsp sugar
1 T canola oil

Process all ingredients except oil in a blender for 15 seconds. Scrape sides of blender jar with a rubber spatula. Restart blender; immediately add oil and process for 10 seconds. Allow batter to rest for 1 hour.

Working very quickly, pour 1/4 C of batter into a hot, nonstick crêpe pan, tilt and swirl pan to spread batter evenly across the entire pan, and pour excess batter back into the blender jar, drawing the edge across the lip of the jar to remove drips. Cook until lightly brown, about 30 seconds. Turn the crêpe and lightly cook the other side. Repeat with remaining batter. Cool crêpes on a wire rack.


  • Omit citrus rind; add flavoring to taste, such as orange liqueur, creme de cacao, kirsch, unsweetened cocoa powder, vanilla or almond extract, finely grated semi-sweet chocolate, or nuts.
Close Menu