1 1/2 c. non-fat milk
1 egg
2 tsp. sugar
1 1/2 c. flour (white or wheat)
1/2 tsp. salt
1 tbsp. vegetable oil

Blend together first 5 ingredients to make smooth, thin batter. Allow batter to "rest" 5 minutes. Heat a small amount of oil in heavy skillet and spoon in 3 tablespoons of batter. Tilt skillet immediately, spreading batter to make a thin cake about 6 inches in diameter. Brown lightly on both sides, turning carefully. Spread about 2 tablespoons of filling down center of crepe and roll up. Place seam side down in warm dish, cover and keep warm. Repeat, making 12 crepes. May be frozen and rewarmed. Serve warm with apricot sauce. 6 servings; 200 calories per serving.