1 c flour, all-purpose

1/3 c cornmeal, yellow

1 T sugar

2 1/2 t baking powder

3 T Parmesan cheese, grated

1 3/4 c skim milk

2 T margarine, melted

1 egg

2 egg whites

vegetable cooking spray

To make crepes: In medium bowl, mix dry ingredients and cheese; stir in milk, margarine, egg and egg whites until smooth. Spray crepe pan or small skillet with cooking spray; heat over medium heat. Spoon 3 Tbsp. batter into skillet, rotating quickly so that batter covers bottom of pan in thin layer. Cook over medium heat until brown on the bottom. Loosen edges of crepe with spatula; turn and cook until other side is light brown. Stack crepes between waxed paper and cover loosely with clean kitchen towel. Makes 12 to 16 crepes.