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Ingredients
- 1/2 c. instant-blending flour
- 1/3 c. lowfat milk
- 1/3 c. cool water
- 1 lrg egg
- 1 lrg egg white
- 1 pch salt
- 1 Tbsp. finely-minced chives
- 2 tsp finely-minced parsley
- 2 tsp finely-minced fresh tarragon
- 3 Tbsp. clarified butter
- 6 lb vine-ripened plum tomatoes quartered
- 7 x egg whites lightly beaten
- 1 tsp salt Freshly-grnd white pepper to taste
Directions
- In a blender, combine the flour, lowfat milk, water, egg, egg white, and salt and blend till smooth. Pour into a measuring c. with a lip and stir in the herbs. Cover and leave to rest for 10 min.
- Heat a large nonstick skillet over medium-high heat and add in 2 Tbsp. of the clarified butter. Pour about 1/4 c. of the crepe batter into the pan and tilt it in all directions so which it forms a thin coating, then quickly pour out any excess. Cook till the bottom of the crepe is lightly browned, lifting up the edges to check, then flip over and cook for 15 to 20 seconds more.
- Remove from the pan, add in little more butter, and make the next crepe the same way. Continue till you have used all the batter. Pile the crepes up, roll them into a tube, and thinly slice them crosswise into a julienne. Set aside till ready to serve.
- In a food processor fitted with the metal blade, puree the tomatoes for 3 to 4 min, pulsing on and off and scraping down the sides of the bowl as necessary till the puree is very smooth and watery.
- Pour the puree into a large saucepan, add in the egg whites and the salt and whisk together. Slowly bring the liquid to a boil over medium-high heat, whisking constantly so which the liquid doesn't stick to the bottom of the pot. When the liquid comes to a boil, reduce the heat to very low, so which it just barely simmers, and allow to cook completely undisturbed for 5 min.
- Line a sieve with a double-thickness of slightly dampened cheesecloth. Without disturbing the crust of egg white that has formed, slowly pour the soup through the sieve into a clean pan (all the skin and impurities will be left behind, with the egg whites, in the sieve). Drain in the sieve for 15 min, then gently reheat just before serving.
- Add in pepper to taste and serve in warmed bowls, each one garnished with a little jumble of the slivered herb crepes.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 6 servings | |
| Calories 81 | |
| Calories from Fat 67 | 83% |
| Total Fat 7.54g | 9% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 484mg | 20% |
| Potassium 55mg | 2% |
| Total Carbs 0.99g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.86g | 1% |
| Protein 2.66g | 4% |
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