Parmesan-pepper wafers

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

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