2 eggs
1 1/4 cups water
1 cup all-purpose unbleached flour
2 teaspoons sugar
1/4 teaspoon vanilla

In a bowl, place all the ingredients and beat until blended. Refrigerate batter for 1 hour. Remove from the refrigerator and stir. Lightly butter a 6-inch omelet pan with a napkin or paper towel. Pan should be very hot but not smoking. Pour 1/8 cup batter into the pan and quickly tilt and turn the pan so that the bottom is completely covered. Cook crepe for about 45 seconds or until top is dry. Turn and cook other side for 15 seconds. Remove crepe onto a platter. Repeat with remaining batter. Yields 24 crepes.

(About 25 calories per crepe without filling)

To make Cheese Blintzes:
1 1/2 cups non-fat cottage cheese
2 tablespoons sugar
2 tablespoons lemon juice

Stir together all the ingredients until blended. Place 1 tablespoon filling on each crepe and roll up. In a non-stick pan, heat blintzes until browned on both sides.

(About 13 calories per tablespoon filling)
(About 38 calories per blintze with filling)

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