| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
British |
Veglife1 |
8 |
servings |
INGREDIENTS
| 2 |
lg |
Egg whites |
| 1 1/3 |
c |
Nonfat milk |
| 1 |
|
Pinches salt |
| 1 |
ts |
Oil |
| 2 |
ts |
Custard powder or cornstarch |
| 1 1/3 |
c |
Flour |
|
|
Optional: 2 tsp. cocoa OR; (see directions) |
| 2 |
ts |
Sage + 2 tsp minced parsley |
|
|
Cooking spray or oil |
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.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
NOTES : Custard powder: Mainly a British product for puddings. Made
of cornstarch, color, and/or flavorings. Available in specialty
markets and some supermarkets.
Recipe by: Veggie Life, January, 1999
Converted by MM_Buster v2.0l.
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