Egg whites, the pan that is greased just enough and heated up to a proper level, and the true secret to versatile, soft pancakes has been revealed.
Even if I used to f- well – screw up most of the crepes I experimented with, when I found this recipe, my search for the perfect batter has stopped. The only adjustment that I sometimes make is replacing half of the milk with sparkling water for extra-soft structure. Grandma’s gold advice, you know…
When you look at the ingredients list, you may ask – why not normal milk, normal flour? You up to something weird, mate. Well – swap the ingredients for the most available if you so wish. The problem with me is that I just have the whole-wheat and low-fat stuff around the kitchen. Less pangs of conscience, right?
Egg White Crepes with Orange-Malibu Sauce
Serves 2 (2 crepes each) | Preparation time: ~35-40 mins
2 egg whites
6 tablespoons of whole-wheat flour
1/2 cup of soya milk
1 tablespoon of sugar
a pinch of salt
1 teaspoon of coconut essence
2 tablespoons of chopped fresh mint
1 tablespoon of honey
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 tablespoons of Malibu liqueur
In a bowl, combine milk, egg whites, coconut essence, sugar, salt and flour. Mix the ingredients until you get a smooth batter. Set aside for 15 minutes. With a kitchen towel and olive oil, grease the non-stick pan lightly (or use the spray) and heat it up. Pour the first quarter of the batter, moving the pan around and letting the mixture cover the surface. Fry the one side until the edges of the crepe start becoming crispy and coming off the edges of the pan. Repeat with the rest of the batter.
If you’re serving the crepes with almonds, it’s time to roast them. Heat up the dry non-stick pan (without greasing it!). Put the sliced almonds and start stirring until they get brown and crispy (you may hear the “popping” noise, too). Remove them immediately.
Wash and peel the oranges. In a food processor, combine the pieces of orange with mint, spices, honey, coconut (if using) and the first tablespoon of Malibu. Blend them altogether, and put the obtained puree into a small pan. Bring it to the boil and stir until the mixture becomes thick. Add the remaining liqueur, then switch off the heat and set the sauce aside for 2-3 minutes.
Fill the crepes with the sauce and fold. Serve with the roasted almonds.