|Skim milk||1 1⁄4 Cup (20 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Vegetable oil||1 Tablespoon|
|Vegetable spray on||1|
1 Place egg, egg white and skim milk in container of electric blender; add flour, salt and vegetable oil; cover container; process at high speed 30 seconds, or until smooth. (Or place egg, egg white, milk, flour, salt and vegetable oil in a small deep bowl; beat at high speed with electric mixer 1 minute.) Chill batter at least 2 hours, or overnight.
2 With electric crepe maker: Season baking surface and heat pan, following manufacturer's directions.
3 Pour crepe batter into a 9-inch pie plate; dip heated crepe maker, baking surface down, into batter; lift up and turn over.
4 Bake until batter no longer steams or bubbles and underside is a golden brown. Remove crepe by running a small spatula around outer edge; invert onto a large cookie sheet; roll up. Continue, to make 10 crepes.
5 With crepe pan or skillet: Spray an 8-inch crepe pan or skillet with vegetable oil spray-on, following label directions.
6 Heat pan until very hot over moderate heat; pour in batter, a cup at a time; quickly tilt pan so batter spreads and covers bottom.
7 Cook until edge of crepe browns; loosen crepe around edge with small spatula; turn; cook 1 minute longer; turn out onto large cookie sheet; roll up. Keep warm until ready to fill.
8 Serve with your choice of sauce or filling.