|Milk||1 1⁄4 Cup (20 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Orange rind||1 Teaspoon|
|Eggs||3 , separated|
|Wholewheat pastry flour||2⁄3 Cup (10.67 tbs)|
|Powdered milk||1⁄2 Cup (8 tbs)|
|Sea salt||1 Teaspoon|
Combine milk, orange juice, and egg yolks.
Sift flour, milk powder, salt, and cinnamon.
Combine the two mixtures and add orange rind.
Beat egg whites until stiff and fold into mixture.
Refrigerate one hour before cooking.
Cook batter, a fourth cup at a time, in a heavy skillet brushed with oil.
When crepes are lightly browned, turn and brown the other side.
(If crepes stick to pan, add more milk to batter or more oil to pan.)