Low-Fat Honey Crepes (6 servings) 2 cups non-fat milk 1 cup all-purpose flour 2 egg whites 1 egg 1 Tablespoon honey 1 Tablespoon vegetable oil 1/8 teaspoon salt This recipe makes 12 crepes. Combine all ingredients in a blender or food processor; blend until smooth. Rub an 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat. Spoon 3 to 4 Tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown. Turn crepe over and cook until lightly browned. Remove crepe to plate to cool. Repeat process with remaining batter. Crepes may be refrigerated 3 days or frozen up to 1 month in an airtight container. Recipe courtesy of the National Honey Board. Photographs by Mr Breakfast (taken July 2013). The crepes pictured here are simply filled with a fresh, chopped peach and drizzled with honey. Honey is a great alternative to sugar. It's sweeter and so less is required to effectively sweeten recipes. Mr Breakfast would like to thank SweetHoney for this recipe. Recipe number 995. Submitted 5/24/2003.