Recipe - Light Low-Fat Crepe Batter

5 lg Egg whites
One half teaspoon Salt
One half cup Whole wheat flour; (pastry
flour preferred)
One half cup Allpurpose flour
Drops of ice water,; if
needed

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 eightinch nonstick 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 2030 minutes until top is set and
underside lightly browned. Flip and cook 1520 seconds longer.

Yield: 12 crepes.
Recipe By :COOKING RIGHT SHOW CR#9668

Posted to MCRecipe Digest V1 #300

Date: Wed, 13 Nov 1996 08:01:04 0500

From: Meg Antczak meginny@frontiernet.net