anarecipe:

Servings: 20
Calories per serving: 43

Ingredients:

3 tablespoons light butter- 51
2 cups skim milk- 172
¾ cup egg substitute- 90
½ cup buckwheat flour- 201
¾ cup all-purpose flour- 341
1 pinch of stevia- 0
1/8 teaspoon salt- 0

Instructions:
 Place all the wet ingredients in a blender.
Carefully sift the dry ingredients onto a piece or parchment paper.

With the blender running on low, slowly add the dry ingredients and blend until smooth. Leave the batter in the blender and let it rest for 30 minutes to allow the gluten to develop.

Warm a nonstick skillet over medium heat, then coat with nonstick cooking spray.
Pour ¼ cup of batter into the pan, then swirl to coat entire bottom of pan. Bubbles will appear and then subside. Run a spatula around the edges of the crepe. Gently lift the crepe and flip with fingers or spatula. Cook for one minute on the bottom.
Place each crepe on a layer of wax or parchment paper.
Repeat with the remaining crepes.