INGREDIENTS

INSTRUCTIONS

In a blender, combine the flour, milk, water, egg, egg white, and
salt and blend until smooth. Pour into a measuring cup with a lip and
stir in the herbs. Cover and leave to rest for 10 minutes. Heat a
large nonstick skillet over medium-high heat and add 2 tablespoons of
the clarified butter. Pour about 1/4 cup of the crepe batter into the
pan and tilt it in all directions so that it forms a thin coating,
then quickly pour out any excess. Cook until the bottom of the crepe
is lightly browned, lifting up the edges to check, then flip over and
cook for 15 to 20 seconds more. Remove from the pan, add little more
butter, and make the next crepe the same way. Continue until you have
used all the batter. Pile the crepes up, roll them into a tube, and
thinly slice them crosswise into a julienne. Set aside until ready to
serve.
In a food processor fitted with the metal blade, puree the tomatoes
for 3 to 4 minutes, pulsing on and off and scraping down the sides of
the bowl as necessary untilt he puree is very smooth and watery. Pour
the puree into a large saucepan, add the egg whites and the salt and
whisk together. Slowly bring the liquid to a boil over medium-high
heat, whisking constantly so that the liquid doesn't stick to the
bottom of the pot. When the liquid comes to a boil, reduce the heat
to very low, so that it just barely simmers, and allow to cook
completely undisturbed for 5 minutes.
Line a sieve with a double-thickness of slightly dampened cheesecloth.
Without disturbing the crust of egg white which has formed, slowly
pour the soup through the sieve into a clean pan (all the skin and
impurities will be left behind, with the egg whites, in the sieve).
Drain in the sieve for 15 minutes, then gently reheat just before
serving.
Add pepper to taste and serve in warmed bowls, each one garnished
with a little jumbe of the slivered herb crepes.
Yield: 6 servings.
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