These crepes are a lighter version of the classic, perfect for a healthy and delicious breakfast or brunch.
Combine the flour, salt, baking powder, and powdered sugar in a mixing bowl.
Sifting the dry ingredients ensures a smoother batter.
In another bowl, whisk the egg whites until frothy, then mix in the milk and vanilla extract.
Whisking the egg whites first helps incorporate air, making the crepes lighter.
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
It's okay if the batter has small lumps; they will dissolve during cooking.
Let the batter rest in the refrigerator for 30 minutes.
Resting the batter allows the flour to hydrate, resulting in better texture.
Heat a non-stick pan over medium heat and lightly grease it.
Use a paper towel to spread a thin layer of oil for even cooking.
Pour a small amount of batter into the pan and tilt to spread it thinly.
Quickly tilting the pan ensures an even layer of batter.
Cook until the bottom is golden, then flip to cook the other side.
Use a spatula to gently lift the edges before flipping.
Repeat with the remaining batter and serve warm with your favorite toppings.
Keep cooked crepes warm by covering them with a clean kitchen towel.
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