• 2 ¼ cup lowfat milk
• 1 cup flour
• ¼ tsp salt
• 2 tsp sugar
• 2 tbsp nonfat milk powder
• 3 eggs
• 2 tbsp butter, melted

Blend ingredients and let sit in fridge for at least 30 minutes. Heat crepe or non-stick skillet on medium heat. Melt a small amount of butter in pan for each crepe. Pour batter in pan to desired size. Cook until edges are golden and crepe is easily flipped. Flip and cook half the time on second side. Serve rolled with lignonberries, jam, sugar and lemon juice, or your favorite inside.

Use 2 eggs, 2/3 cup flour and 1 1/2 cup milk to reduce serving size to 8 pancakes.