Place both flours in a medium bowl. Combine, milk, margarine, and egg, and add mixture to flour, stirring with a wire whisk until almost smooth. Cover batter, and chill for 1 hour. Coat an 8-inch crepe pan or non stick skillet with vegetable cooking spray, and place over medium-high heat until hot. Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift edge of crepe with spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from pan and the underside is lightly browned. Turn crepe over, and cook 30 seconds on other side. Place the crepe on a towel, and allow it to cool. Repeat procedure untill all of the batter is used. Yield: 12 servings. Per serving: 78 Calories; 2g Fat (28% calories from fat); 3g Protein; 11g Carbohydrate; 16mg Cholesterol; 43mg Sodium NOTES : Stack crepes between single layers of wax paper or paper towels to prevent sticking. Cooled crepes can be stacked in wax paper and frozen in a zip-top bag for up to three months. Recipe by: Cooking Light, May 1994, page 105 Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.