Combine all ingredients in blender or food processor; blend until smooth. Rub 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 crêpe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown. Turn crêpe over and cook until lightly browned. Remove crêpe to plate to cool. Repeat process with remaining batter. Crêpes may be refrigerated 3 days or frozen up to 1 month in airtight container.
Low-Fat Honey Crêpes
