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)

Mix milk, egg and egg white together Integrate wheat flour (add extra milk if not thin enough) Add sugar (optional) Heat a lightly-greased (spray with Pam) medium skillet or crepe pan over medium head. For each crepe, use about 1/4 cup of batter. Immediately swirl the pan gently to distribute the batter in a very thin, even layer. Cook the crepe until the surface appears dry -- about 1 minute. (No need to flip, they are done when the top is dry.) Toppings may include yogurt and fresh fruit. Dietary Exchange: serving size: 2 8" crepes 1 carbohydrate Variations: Add a pinch of salt instead of the sugar to make a savory tortilla for breakfast. Stuff with eggs and/or sauteed vegetables.