0: Place flour and sugar in a medium bowl
1: Combine milk, margarine, and egg, and add mixture to flour, stirring with a wire whisk until almost smooth
2: Cover batter, and chill for 1 hour
3: Coat an 8-inch crepe pan or non-stick skillet with vegetable cooking spray, and place over medium-high heat until hot
4: 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
5: Cook about 1 minute
6: Carefully lift edge of crepe with spatula to test for doneness
7: The crepe is ready to turn when it can be shaken loose from pan and the underside is lightly browned
8: Turn crepe over, and cook 30 seconds on other side
9: Place the crepe on a towel, and allow it to cool
10: Repeat procedure until all of the batter is used
11: Stack crepes between single layers of wax paper or paper towels to prevent sticking
12: Yeild: 12 servings
13: Per serving: 455 Calories; 9g Fat (18% calories from fat); 17g Protein; 75g Carbohydrate; 94mg Cholesterol; 190mg Sodium Recipe by: Cooking Light, May 1994, page 105 Posted to MC-Recipe Digest V1 #423 by igor@digex
14: net on Jan 28, 1997
15: