These crisp little wafers are perfect for serving with a pre-dinner drink, but remember not to make them too big, as they are rather fragile. Grate the parmesan just before cooking, or it will lose moisture and won't melt properly. It's a little like making crepes - the first couple are never perfect and should always be the cook's perks. Any leftover crisps can be used to garnish salads.
Makes 12-16
Ingredients
2 cups finely grated parmesan
1/2 tbs plain flour
Method
Mix together the parmesan and flour and season with a little black pepper.
Heat a non-stick frypan over medium-low heat. Cooking in batches, place heaped tablespoons of the cheese mixture in the pan, leaving a space between each one, and pat down to form 7cm circles.
Cook for about 1 minute until the base is crisp, then turn carefully and cook for a further 30 seconds.
As you take each crisp from the pan, lay it over a rolling pin to curl. Allow to cool.
Makes 12-16
Ingredients
2 cups finely grated parmesan
1/2 tbs plain flour
Method
Mix together the parmesan and flour and season with a little black pepper.
Heat a non-stick frypan over medium-low heat. Cooking in batches, place heaped tablespoons of the cheese mixture in the pan, leaving a space between each one, and pat down to form 7cm circles.
Cook for about 1 minute until the base is crisp, then turn carefully and cook for a further 30 seconds.
As you take each crisp from the pan, lay it over a rolling pin to curl. Allow to cool.
