|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Margarine||1 Tablespoon, melted|
|Vegetable cooking spray||1|
Combine flour and cheese in a medium bowl.
Combine milk, margarine, and egg, stirring well; add to flour mixture, stirring with a wire whisk until almost smooth.
Cover batter, and chill 1 hour.
Coat an 8-inch crepe pan or nonstick skillet with cooking spray, and place over medium-high heat until hot.
Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.
Cook about 1 minute.
Carefully lift edge of crepe with spatula to test for doneness.
The crepe is ready to turn when it can be shaken loose from pan and the underside is lightly browned.
Turn crepe over, and cook 30 seconds on other side.
Place crepe on a towel, and allow to cool.
Repeat procedure until all of the batter is used.
Stack crapes between single layers of wax paper or paper towels to prevent sticking.