CREPES:

2 eggs
1 c. sifted all-purpose flour
1 c. milk
1 tbsp. vanilla extract
1 tsp. butter

SAUCE:

3 egg yolks
1/2 c. granulated sugar
1/2 c. milk
1/4 c. light cream
1/4 tsp. mace
1/4 c. golden rum

SOUFFLE FILLING:

3 egg whites
1 c. confectioners' sugar
1/2 tsp. grated orange peel
1/4 tsp. vanilla extract
1/8 tsp. almond extract

Crepes: In bowl, beat 2 eggs well. Add flour, 1 cup milk, 1 tablespoon vanilla, and butter. Stir until smooth. For each crepe, lightly grease hot 7 inch skillet. Pour in about 2 tablespoons batter, rotating pan quickly to spread batter completely over bottom of pan. Cook over medium heat to brown lightly - 2 minutes per side. Remove to rack.

Sauce: Place yolks in double boiler top. Stir in sugar, milk, cream, and mace. Cook over simmering water, stirring, until thick - 10 minutes. Remove from water. Add rum.

Filling: Beat whites in bowl, with mixer at low speed - 3 minutes. Gradually beat in sugar, beating until stiff peaks form - about 10 minutes. Blend in orange peel and extracts.

Heat oven to 450 degrees. Spoon 2 tablespoons filling on center of each crepe; fold in half. Place in shallow, oven-proof dish. Bake, uncovered, 5 minutes until hot and puffed. Spoon a little sauce over. Pass rest. Serve at once, from dish. Serves 6.

Sift before measuring.