| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 5 |
lg |
Egg whites |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Whole wheat flour; (pastry flour preferred) |
| 1/2 |
c |
All-purpose flour |
|
|
Drops of ice water,; if needed |
INSTRUCTIONS
Whisk egg whites for a minute or two until frothy. Add water and salt and
whisk until blended. Gradually whisk in flours until batter is smooth.
Crepes should be very thin. If batter is too thick add a bit of water to
thin.
Heat an eight-inch non-stick pan over moderate heat and spray lightly with
vegetable oil spray. Pour 2 tablespoons batter into the pan and tilt
quickly to cover bottom evenly. Cook for 20-30 minutes until top is set and
underside lightly browned. Flip and cook 15-20 seconds longer.
Yield: 12 crepes.
Recipe By :COOKING RIGHT SHOW CR#9668
Posted to MC-Recipe Digest V1 #300
Date: Wed, 13 Nov 1996 08:01:04 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”