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Ingredients
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Crêpe batter (skinny)
Light filling (example: berries & Greek yogurt)
Optional garnish
Method
Crêpe batter (skinny)
Blend batter
Place the flour, skim milk, egg whites, water, vanilla extract, and kosher salt in a blender. Blend on medium-high for 30–45 seconds until the mixture is completely smooth and has the consistency of heavy cream. Scrape down the sides and blend another 5–10 seconds if needed.
Rest batter
Pour the batter into a bowl or pitcher and let it rest at room temperature for 20 minutes. This hydrates the flour and helps produce thin, tender crêpes. If you need to hold it longer, cover and refrigerate up to 24 hours; whisk briefly before using.
Heat pan
Heat a nonstick 8–10 inch skillet or crêpe pan over medium heat until hot, about 2–3 minutes. Lightly coat the surface with cooking spray (or use a pastry brush with a teaspoon of neutral oil). Wipe excess with a paper towel so the pan is just lightly greased.
Cook crêpes
Pour about 1/4 cup of batter into the center of the hot pan and immediately tilt and swirl the pan so the batter forms a thin, even circle (add a little more or less batter to adjust thickness). Cook until the edges dry and the bottom is pale golden, about 45–60 seconds. Use a thin spatula to lift an edge and flip; cook the second side 15–25 seconds until set. Transfer to a plate and stack; repeat with remaining batter, re-spraying the pan lightly as needed. Expect 6–8 thin crêpes.
Light filling (example: berries & Greek yogurt)
Prepare filling
While crêpes cook, combine the nonfat Greek yogurt, honey (or maple syrup), and lemon zest in a small bowl. Stir until smooth and taste — add a touch more honey if you prefer sweeter. Hull and slice any large strawberries; keep smaller berries whole.
Assemble crêpes
Place a warm crêpe on a plate. Spoon about 2 tablespoons of the sweetened Greek yogurt down the center, top with 2–3 tablespoons of mixed berries, and fold or roll the crêpe (fold in half twice or roll from one edge). Repeat for remaining crêpes.
Optional garnish
Dust the assembled crêpes lightly with powdered sugar if using, and garnish with fresh mint leaves. Serve immediately while warm.