What is the name of this batter?
Sounds similar to a tuile. There's a little more to it that flour and egg white, but that's a good start; you'd also want some sugar, and probably some fat.

I have an example on http://blog.jagaimo.com/archive/2010/03/16/improvised-pumpkin-seed-tuiles.aspx with a few photos. I've also used the same basic batter to make little cups for ice cream, for which I generally crimp four ways over a small teacup. The batter generally loses plasticity very quickly out of the oven, so there's not much time to work.

A fortune cookie is made using a similar technique, though I think the dough has less fat.