Egg White Crepes have been one of the greatest discovers I’ve made recently. I could not imagine this perfect result! This is not my first savory recipe with egg whites, but certainly this one beat the competition!
I stuffed my crepes with ricotta and cherry tomatoes, a fresh and light stuffing, since we watching our weight recently… And since I still have some extra egg whites from the cake of the other day, I guess I’ll make them again to make crepes cannelloni.
I leave you to the recipe, bye-bye :-*
Preparation Time: 30 min
Cooking Time: 10 min
Total Time: 40 min + 30 min. in the fridge
In a bowl combine egg whites with flour, salt and saffron.
Slowly add milk, and whisk to get a smooth batter.
Refrigerate for 30 minutes.
Worm up a crepe pan, pour a spoonful of batter inside and recline the pan to evenly distribute the batter.
Cook for about 1 minute, then turn it upside-down with a spatula, and cook the other side as well.
As they are ready, pile them on a plate.
You can stuff them as you wish… I used ricotta and tomatoes.
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