Whole Wheat Crepes

1 cup low-fat milk 3/4 cups whole wheat flour 1 large egg 1 additional egg white 1 Tablespoon sugar (optional)

With a hand mixer, process the milk and egg until will mixed, but stopping short of creating foam. Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be quite thin. Add more milk as neccessary. Heat a lightly-greased medium skillet or crepe pan over medium head. The pan is ready when a drop of water dropped in the pan dances on the surface. For each crepe, use 1/3 cup of batter. Immediately swirl the pan gently to distribute the batter in a very thin layer. Cook the crepe until the surface appears dry -- about 1 minute. (No need to fip, they are done when the top is dry.) Stack completed crepes on a plate. Fill crepes with your favorite filling. Roll and enjoy! Suggested Toppings: Whip Cream, bananas, chocolate syrup, strawberries, berries, Sausage links, maple syrup, applesauce, jam, etc.