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Egg-White Crepes

Reviewed: Jul. 15, 2012
I tried this recipe because I had some egg whites I wanted to use but, but they stuck to the pan terribly. I tried 2 different pans (both an 8" crepe pan and a 12" non-stick skillet), tried adjusting the temperature, tried adding more/less cooking oil to the pan, but every single one stuck. I had to scrape out the bottom of the pan each time and re-apply cooking oil. They tasted ok, but every one got ripped to shreds in the process of trying to get it off the bottom of the pan and it was frustrating to cook them and they looked horrible because they were all ripped up. They did not have the proper browning on them because the browned part stuck to the pan. I've made traditional full-fat crepes a few times before and did not have this issue--those came right up and were easy to flip with no effort. I salvaged my crappy-looking crepes by using them to make a corn casserole where they were covered with sauce so their appearance didn't make much difference, but they were a real pain to cook and created extra work with having to scrape the pan each time. Next time I'll just make regular crepes.
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