Should I omit the eggs or milk when making crepes/pancakes?

I absolutely love crepes (thin pancakes) and usually eat them plain until I'm stuffed. In an effort to make them less fattening, what would be the better option to omit? Should I use an alternative to milk or should I remove the egg yolk and just use egg whites? As long as it looks like a pancake I'm totally fine with it tasting slightly plain (That's where vanilla comes in!)