Instructions: In a blender, food processor, or electric mixer, beat together egg whites, milk, salt, oil, custard powder or cornstarch, and flour until smooth. Allow batter to rest 15 minutes. If making cocoa crepes for Mince Packets with Brown Sugar Custard, remove 1/2 cup batter and stir cocoa into it. This will be the batter for 3 cocoa crepes used as ribbons to tie the packets. If making herb crepes for Artichoke Souffles in Herbed Angel Crepes, stir in minced sage and parsley. Heat a nonstick crepe pan over medium-high heat and spray lightly with cooking spray. pour in about 3 tablespoons of batter (4 tbsp for herb crepes) and swirl to coat pan. After about 20 seconds, tiny bubbles will begin to form. Carefully turn crepe over and cook other side for about 10 seconds.

Turn out onto a rack to cool. Repeat with remaining batter.

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