Ok, I know it is winter, but ice creams are awesome all year long. Moreover, who said that you need ice cream to enjoy this crunchy treat? They can be fun to make but you need to be fast because they solidify within seconds!
- 2 egg whites (L eggs)
- 115g sugar
- 3 Tablespoons of milk
- 1/2 teaspoon of Vanilla extract.
- Pinch of salt
- 100 g of sifted flour
- 30g of melted butter (not hot)
- Mix the egg whites and the sugar.
- Add the milk, vanilla and pinch of salt and keep mixing.
- Add the melted butter and mix. Incorporate the flour. I prefer to do it in 3 or 4 times to make sure that I don’t get crumbs.
- Heat the pan to 180Cº-190Cº
- Put two spoons of the batter. It is quite sticky so you will need to use a spatula or another spoon to remove it from the spoon. Flatten the dough with a spatula until it is thin and uniform.
- Cook for 4-5 minutes. It needs to be golden because we need the sugar to caramelise, otherwise it will be chewy.
- Turn and let it cook another 1-2 minutes. If it doesn’t want to be turned, let it cook a bit longer.
- Now you have two options:
- If you want a basket shape, take a bowl, put it upside down and place the crepe on top. Carefully fold it to the desired shape. It might be a bit hot a the beginning, but it will solidify when it cools down. I think this method is easier so I would recommend you using this one for your first time.
- If you prefer a cone, it is easier if you put the crepe on a dish and roll it from the bottom point. Once you have rolled it, pinch the end to make a fold, which will help preventing leaks. You will need to handle it more than the basket, so use the tip of your fingers to avoid burning yourself while it solidifies.
We really loved the result, they were sweet crunchy and fun to make once you get used to it. Enjoy!