Crepes!

Basic Crepes

1/2 cup all-purpose flour
1/4 tsp salt
1/2 tsp ground nutmeg
1 cup fat-free milk
2 large eggs, gently beaten

In a medium bowl, combine the flour, salt, and nutmeg.  In a small bowl, combine th emilk and eggs.  Slowly whisk the milk mixture into flour mixture until smooth.  Let stand 15 minutes.  Coat a skillit with nonstick spray and heat over medium heat until hot.  Stir batter and pour 1/4 cup into the skillet, then quickly (before the batter cooks) tilt the pan until to cover the bottom of the skillet in a thin layer.  Cook for 1 to 1 1/2 minutes.  Turn crepe over and cook for 30 seconds.  Transfer to a plate and reheat.

This recipe makes 8 crepes when using a large skillet.  Note that this recipe works well for a dessert and a breakfast, depending on what you put inside.

Some stuffing options:
Nutella
Fresh fruit
Ham, bacon, spinach, and goat cheese
Tomato, fresh mozzarella, and bacon topped with romesco sauce (my favorite!  See below).

Quick Romesco Sauce

1 cup roasted red peppers
1/4 cup olive oil
1/4 cup almonds
1/4 cup shredded parmesan cheese
2 tbsp white wine vinegar
pinch of salt and red pepper flakes

Blend in food processor until sauce-like.  Store in small containers and freeze.  Use as needed as a sauce on vegetables, salmon, chicken, shrimp, hamburgers, and basically anything.