Crepes

• 3/4 cup flour
• 1/2 cup skim milk
• 3 egg whites
• 1/2 cup water
• 1 1/2 tablespoon sugar
• 1 1/2 tablespoon rum
• 4 teaspoons, plus 1/4 teaspoon, corn, safflower or sunflower oil

1. Place the flour in a medium-sized bowl.
2. Whisk in a third of a cup of the milk and the egg whites, beating until smooth.
3. Add the remainder of the milk, water, sugar, rum and four teaspoons of the oil and whisk until well blended.
4. Heat a small (about six inches in diameter) nonstick skillet and add the remaining quarter teaspoon of oil to the pan (see note) to coat it.
5. When the oil is hot, place one tablespoon of the batter in the skillet and quickly tilt and shake the pan to cover the bottom of the pan with the batter.
6. The faster you spread the batter, the thinner your crepe will be.
7. Allow the crepe to cook between 35 and 45 seconds, until browned on the bottom, then turn it over and cook on the other side for an additional 30 seconds.
8. Continue with the remaining batter.

flour, milk, egg whites, water, sugar, rum, safflower

Taken from cooking.nytimes.com/recipes/4420 (may not work)