Choco Taco

Method

1. In a small bowl whisk 1 tbsp of egg white with 15 g of caster sugar and a pinch of salt until frothy. Sift in 15 g of plain flour and whisk smooth, then stir in 7 g of melted butter and 0.25 tsp of vanilla extract. Cover and rest the batter for 15 minutes so the flour hydrates and the shell bakes crisp rather than leathery.
2. Set a dry non-stick frying pan over medium-low heat. Pour the batter into the centre and spread it with the back of a spoon into a thin, even round about 14 cm across. Cook 3 minutes until the edges lift and the underside is evenly golden, flip carefully with a palette knife and cook 2 minutes more.
3. Slide the hot wafer onto a board, let it sit 5 seconds, then drape it over a rolling pin or the handle of a wooden spoon so it folds into a taco with a gap of about 4 cm at the top. Hold it in shape for 30 seconds and leave to cool and harden completely, about 10 minutes. Handle gently once crisp.