1/2 TSP ground nutmeg
1/4 TSP salt
1 C fat-free milk
2 large eggs, lightly beaten
1. Whisk together flour, nutmeg, and salt in medium bowl. Beat together milk and eggs in small bowl. Whisk milk mixture into flour mixture until smooth. Let stand 15 minutes.
2. Spray 8-inch nonstick skillet with nonstick spray and set over medium heat until drop of water sizzles in pan. Re-stir batter; pour scant 1/4 cupful of batter into skillet, tilting pan to coat bottom completely. Cook until top is set and underside is golden brown, about 1& 1/2 minutes.
3. With spatula, loosen edge of crepe and turn over. Cook until second side is lightly browned, about 25 seconds. Slide crepe onto plate. Repeat with remaining batter, lightly spraying skillet before adding more batter, making a total of 8 crepes.