1 cup 1% milk

2 tbsp Splenda (sugar replacement natural)

Dash sea salt

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Pour flour in a large bowl and make a well in the center.

Break eggs into well in flour.  Add 1 cup of milk to the eggs and stir in a circular fashion with a whisk, gradually widening the circle to incorporate a little of the flour at a time, until all the flour is absorbed by the liquid.

Add remaining 1/2 cup milk, and the water, sugar, melted butter and sea salt and beat with a whisk until all lumps have disappeared.  Remove any excess lumps.  Let batter chill in fridge for 1 hour.

Pour 1/4 cup of crepe mixture on to hot, lightly oiled, small crepe pan. Move liquid to cover bottom of pan; turn when edges are light brown and dots are showing; 2 minutes. Slide a spatula to lift crepe grabbing the opposite side using your finger; flip to the other side and cook until light brown.  Remove crepe from pan and fill with your favorite filling. Crepes may be served with fresh peaches and cream. For an elegant dessert, roll crepes around ice cream, cover with strawberries and whipped Cream. You may add your favorite fruit topped with yogurt ice cream and for those who wish to, you may add a small amount of whipped cream and/or chocolate syrup.

This healthy recipe is so deliciously delightful, and serves 6 dessert crepes. In order to keep the calories lower, use just the yogurt ice cream and eliminate the syrups and whipped cream.