| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese, Snack | 2 | Servings | |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 3/4 | ts | Salt; (1 lb. 5 oz.) |
| 1/2 | ts | Freshly ground black pepper |
| 4 | lg | Egg whites |
| 2 | tb | Olive oil; OR |
| 2 | tb | Canola oil |
| 1/3 | c | Parmesan cheese; fresh grated |
| 1 | tb | Fresh parsley; chopped OR |
| 1 | tb | Fresh chives; chopped |
INSTRUCTIONS
Preheat oven to 300°F. Line several baking sheets with parchment paper or coat them with nonstick spray. In a medium bowl, whisk flour, salt and pepper. In a mixing bowl, whisk egg whites and oil. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives). Making 4 wafers per sheet, drop batter by scant tablespoonfulls onto prepared baking sheets. With a metal spatula or the back of a spoon, spread batter into 4-to4 1/2-inch circles. Bake wafers, 1 sheet at a time, for 15 to 20 minutes, or until entire surface is golden and firm. Transfer to a wire rack and let cool. NOTES : The wafers will keep in an airtight container for up to 4 days. Recipe by: Eating Well (December 1997) Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 5, 1998
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