Instructions: Crepes:
1. In bowl, beat 2 eggs well. Add flour, 1 cup milk, 1 tablespoon vanilla, and butter. Stir until smooth

2. 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.

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

Remove from water. Add rum.

4. 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.

5. Heat oven to 450F. 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.

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