Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | All-purpose flour |
| ¾ teaspoon | Salt; (1 lb. 5 oz.) |
| ½ teaspoon | Freshly ground black pepper |
| 4 larges | Egg whites |
| 2 tablespoons | Olive oil; OR |
| 2 tablespoons | Canola oil |
| ⅓ cup | Parmesan cheese; fresh grated |
| 1 tablespoon | Fresh parsley; chopped OR |
| 1 tablespoon | Fresh chives; chopped |
Preheat oven to 300øF. Line several baking sheets with parchment paper or coat them with nonstick spray.
In a medium bowl, whisk flour, salt and pepper. In a mixing bowl, whisk egg whites and oil. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives).
Making 4 wafers per sheet, drop batter by scant tablespoonfulls onto prepared baking sheets. With a metal spatula or the back of a spoon, spread batter into 4-to4½-inch circles.
Bake wafers, 1 sheet at a time, for 15 to 20 minutes, or until entire surface is golden and firm. Transfer to a wire rack and let cool.
NOTES : The wafers will keep in an airtight container for up to 4 days.
Recipe by: Eating Well (December 1997) Posted to recipelu-digest by Nesb2 <Nesb2@...> on Mar 5, 1998