Ingredients
3/4
cup all-purpose flour
1/2
stick (1/4 cup) unsalted butter, softened
1
large egg at room temperature for 30 minutes
1
cup whole milk at room temperature
Vegetable-oil
cooking spray (or use nonstick baking sheets)
Directions
1.
Preheat oven to 350°F.
2.
Whisk together flours, sugar, baking powder, salt, and pepper in a bowl.
3.
Blend butter, egg, and milk in a blender until combined. Add flour mixture and blend just until smooth.
4.
Drop level teaspoons of batter 4 inches apart (about 9 mounds) on a large baking sheet sprayed lightly with cooking spray. Spread each mound into a 3 1/2- to 4-inch round with back of a spoon.
5.
Bake first batch in middle of oven until golden in spots, 8 to 10 minutes. Immediately transfer crisps with a thin metal spatula to a rack to cool. Form more rounds on another sprayed baking sheet while first batch is baking, then continue to make crisps, baking 1 sheet at a time. (Cool baking sheets between batches.)
7.
Crisps keep, layered between sheets of wax paper, in an airtight container at room temperature 2 weeks.
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