Crepe Batter
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INGREDIENTS 5 large egg whites 1/2 teaspoon salt 1/2 cup whole wheat flour (pastry flour preferred) 1/2 cup all-purpose 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 8-inch non-stick 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 20 to 30 seconds until top is set and underside lightly browned. Flip and cook 15 to 20 seconds longer.