3 eggs, separated
3/4 c. flour
1 c. milk
2 tbsp. oil
1 tsp. sugar
1/8 tsp. salt

Beat egg whites until stiff peaks form; set aside. In bowl combine flour, egg yolks, milk, oil, sugar and salt; beat with rotary beater until blended. Fold in egg whites.

Heat a lightly greased 6 inch skillet. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread butter. Return to heat; brown on one side only (or cook on inverted crepe pan). Invert over paper toweling; remove crepe. Repeat with remaining batter to make 20, greasing skillet often.