1 C milk
1⁄2 C + 3 T sifted whole wheat flour
2 eggs 1 T vegetable oil
Blend all ingredients in a blender. Pour into tupperware and cover and refrigerate for about 2 hours. Heat a skillet on the oven at high heat. Remove skillet and grease with nonstick cooking spray. Remove batter from the refrigerator and mix thoroughly. Pour 1⁄4 C of cold batter on the pan (it is still off the burner) and move pan in circles to coat the pan in a thin layer of batter. Cook for one minute and then flip and cook for another 1⁄2 minute. Makes 6-8 crepes.
Just a side-note: Those eggs are actually loaded with fiber and vitamins, too. That is the Sausage/Egg casserole found in my cookbook!!!