Potato Crepes

• 3 egg whites
• 2 eggs
• 1 cup skim milk
• 3/4 cup mashed potatoes
• 1/4 teaspoon salt (optional)
• 1/8 teaspoon white pepper
• 1/8 teaspoon nutmeg, to taste
• 1/2 cup all-purpose flour
• 2 tablespoons melted butter
• vegetable oil cooking spray

1. In blender combine first 7 ingredients. Blend until well combined.
2. Gradually add the flour beating after each addition until smooth. Add butter and mix thoroughly. Let stand in refrigerator at least 1 hour. Stir thoroughly before making crepes.
3. Heat pan over med heat. Spray with the vegetable oil and add about 3 tbsp batter. Tip the pan to coat bottom evenly with batter.
4. Cook the crepe for 1 minute or until the top is no longer wet and the bottom is lightly browned. USE A WIDE SPATULA carefully flip the crepe over. Brown other side. Turn out onto a clean kitchen towel. DO NOT USE TERRY.
5. Repeat until batter is finished. If you are making ahead let them cool on towel. Then stack with a sheet of wax paper between each and refrigerate or freeze them.
6. DO NOT FILL THEM BEFORE REFRIGERATING OR FREEZING.
7. The time is the sitting time in refrigerator.

egg whites, eggs, milk, mashed potatoes, salt, white pepper, nutmeg, allpurpose, butter, vegetable oil cooking spray

Taken from www.food.com/recipe/potato-crepes-211949 (may not work)