Whole-Wheat Crêpes

5 egg whites
1 T canola oil
1 T nonfat dry milk powder
1-1/2 C whole-wheat flour
1/4 tsp salt

Beat egg whites with oil and nonfat dry milk. Add flour and blend until smooth. Let batter stand for 1 hour at room temperature. Pour 1 T of batter into a hot, nonstick crêpe pan, quickly tilting pan to spread batter evenly across the entire pan; crêpe with be very thin. Cook until lightly brown. Turn the crêpe and lightly cook the other side. Repeat with remaining batter, making 6 crêpes. Cool crêpes on a wire rack.

Fill with vegetables, fruit, or frozen yogurt; as desired.

Suggestions:

• Add grated Parmesan cheese or herbs to the batter.
• Substitute cornmeal for up to 1/2 C whole-wheat flour.