INGREDIENTS

INSTRUCTIONS

Place both flours in a medium bowl. Combine, milk, margarine, and  egg,
and add mixture to flour, stirring with a wire whisk until  almost
smooth. Cover batter, and chill for 1 hour.  Coat an 8-inch crepe pan
or non stick skillet with vegetable 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
the crepe on a towel, and allow it to cool. Repeat procedure  untill
all of the batter is used. Yield: 12 servings.  Per serving: 78
Calories; 2g Fat (28% calories from fat); 3g Protein;  11g
Carbohydrate; 16mg Cholesterol; 43mg Sodium  NOTES : Stack crepes
between single layers of wax paper or paper  towels to prevent
sticking.   Cooled crepes can be stacked in wax  paper and frozen in a
zip-top bag for up to three months.  Recipe by: Cooking Light, May
1994, page 105  Posted to MC-Recipe Digest V1 #435 by igor@digex.net on
Jan 28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 81
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 16.1mg
Sodium: 44.5mg
Potassium: 68.4mg
Carbohydrates: 11.5g
Fiber: <1g
Sugar: 1.6g
Protein: 2.9g