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Directions:
Combine the egg and whites in a mixing bowl and whisk to mix. Whisk in the milk, water, salt, sugar, and oil. Sift in the flour and gently whisk just to mix. (Do not over whisk, or the crepes will be rubbery.) If the batter looks lumpy, strain it into another bowl. It should be the consistency of heavy cream. (If too thick, thin it with a little more water.) Whisk in the lemon zest and herbs.
Lightly spray one or more 6- or 7-inch crepe pans with oil and heat over a medium flame. (When the pan is the proper temperature, a drop of water wilt evaporate off it in 2 to 3 seconds.) Off the heat, add 3 tablespoons crepe batter to the pan in one fell swoop. Gently tilt and rotate the pan to coat the bottom with a thin layer of batter. (Pour back any excess the crepe should be as thin as possible.)
Cook the crepe until lightly browned on both sides, 1 to 2 minutes per side, turning with a spatula. As the crepes are done, stack them on a plate on top of one another. For the best results, spray the pans with oil between crepes. The crepes can be prepared up to 24 hours ahead to this stage.
Makes 16 to 18 crepes
Calories 77 Fat 1 g Fiber 0.8 g.
Food Exchanges: 1/2 Grain(Starch)
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