* Exported from MasterCook *

                               Corn Crepes

Recipe By     : Weight Watchers Magazine, June 1985, page 36
Serving Size  : 16    Preparation Time :0:00
Categories    : Appetizers 2 Points per serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  skim milk
  2                     eggs
  3        tablespoons  water
     1/2           cup  all-purpose flour
  1         Tablespoon  all-purpose flour
  3 3/4         Ounces  yellow cornmeal -- (about 1/2 cup)
     1/2      teaspoon  salt
  2        tablespoons  butter -- melted
  2          teaspoons  butter -- melted

In medium bowl, beat together first 3 ingredients. Sprinkle in next 3 ingredients; 
stir to combine. Stir in melted margarine. Cover and let stand 1/2 hour. 
Over medium heat, heat a griddle or large nonstick skillet; spray with nonstick 
cooking spray. Spoon batter by 1/2 tablespoons onto griddle, leaving 3" between 
crepes; with back of spoon, spread batter to make a circle 2" in diameter. 
Cook crepes about 1 1/2 minutes on first side; turn and cook 1 minute more. Remove 
crepes to platter and repeat with remaining batter to make 64 crepes in all. 
Wrap crepes well in plastic wrap and refrigerate until ready to use.

Description:
  "2 Points per serving"
Source:
  "Shared by Pamela S."

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Per serving: 71 Calories (kcal); 3g Total Fat; (33% calories from fat); 2g Protein; 
9g Carbohydrate; 29mg Cholesterol; 101mg Sodium
Food Exchanges: 1/2 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 
0 Other Carbohydrates

NOTES : These crepes can be made the day before the party, if desired, and 
wrapped in plastic wrap until ready to reheat. 
Makes 16 servings, 4 crepes each.