Egg White Crepes

The Method for Egg White Crepes

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1. Whisk the egg whites, flour, milk and vanilla into a smooth, thin batter. Leave it for 10 minutes.

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2. Brush a 24 cm non-stick frying pan very lightly with oil and heat it over medium heat.

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3. Pour in about a quarter of the batter and tilt the pan to coat it. Cook for 1 to 2 minutes, until the edges lift and the top looks dry, then flip and cook for 30 seconds. Slide onto a plate.

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4. Repeat to make 4 crepes, brushing the pan with oil between them and stacking the crepes under a plate.

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5. Fill with the strawberries and maple syrup, roll or fold and serve.

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What Can Go Wrong

1. Strain the batter through a sieve if any lumps remain; lumps tear thin crepes.
2. If the first crepe sticks, wipe the pan and lower the heat; the first one is often a test.
3. Use a spatula that is thin enough to slide under the edge without pressing.

On the Table Alongside

Extra sliced strawberries · A cup of tea · A glass of cold water

Leftovers

Unfilled crepes keep in the fridge for up to 2 days, wrapped. Fill them fresh.

Quick Answers

Egg White Crepes Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.