Potato Crepes - cooking recipe

Ingredients

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

Preparation

In blender combine first 7 ingredients. Blend until well combined.
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.
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.
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.
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.
DO NOT FILL THEM BEFORE REFRIGERATING OR FREEZING.
The time is the sitting time in refrigerator.