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1
In a blender, combine the flour, milk, water, egg, egg white, and salt and blend until smooth.
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2
Pour into a measuring cup with a lip and stir in the herbs.
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3
Cover and leave to rest for 10 minutes.
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4
Heat a large nonstick skillet over medium-high heat and add 2 tablespoons of the clarified butter.
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5
Pour about 1/4 cup of the crepe batter into the pan and tilt it in all directions so that it forms a thin coating, then quickly pour out any excess.
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6
Cook until 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.
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7
Remove from the pan, add little more butter, and make the next crepe the same way.
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8
Continue until you have used all the batter.
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9
Pile the crepes up, roll them into a tube, and thinly slice them crosswise into a julienne.
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10
Set aside until ready to serve.
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11
In a food processor fitted with the metal blade, puree the tomatoes for 3 to 4 minutes, pulsing on and off and scraping down the sides of the bowl as necessary untilt he puree is very smooth and watery.
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12
Pour the puree into a large saucepan, add the egg whites and the salt and whisk together.
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13
Slowly bring the liquid to a boil over medium-high heat, whisking constantly so that the liquid doesn't stick to the bottom of the pot.
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14
When the liquid comes to a boil, reduce the heat to very low, so that it just barely simmers, and allow to cook completely undisturbed for 5 minutes.
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15
Line a sieve with a double-thickness of slightly dampened cheesecloth.
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16
Without disturbing the crust of egg white which 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).
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17
Drain in the sieve for 15 minutes, then gently reheat just before serving.
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18
Add pepper to taste and serve in warmed bowls, each one garnished with a little jumbe of the slivered herb crepes.
