BREAKFAST/DESSERT: Awesome, amazing, easy-to-make, low-fat crepes

I had an unnatural fear of making crepes; I couldn't possibly figure out how to make the thin, chic-er, and tastier version of the pancake - it turns out I was very wrong.  This recipe is easy, healthy, and can be turned into a savory crepe by simply omitting the vanilla and sugar.

 Serving Size: 4 crepes

Ingredients:

• 1/2 cup white whole wheat flour (try the Trader Joe's version - or just use whole wheat flour)
• 1/2 cup milk
• 1 egg, beaten
• 1 tbsp vanilla
• 1-2 tsp brown sugar
• 1/4 tsp baking soda
• dash of salt 

Instructions

• Mix wet ingredients and dry ingredients seperately
• Mix wet and dry ingredients together 
• Heat medium sized pan on medium heat
• Lightly grease pan (I prefer cooking spray)
• Pour 1/4 of batter into pan
• Swirl batter around quickly to ensure that the crepe batter is spread out as thinly as possible
• Wait approximately one-two minutes, or until you can visually see that the batter is not soft
• Use a flat spatula to carefully lift the crepe from all sides - flip and let the other side cook for 30-60 seconds
• Enjoy!
• My favorite toppings include a thin layer of cream cheese spread on 1/2 of the inside of the crepe and chopped strawberries and syrup on top of the folded crepe