4 Serves
30 Mins
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, milk, and eggs until the batter is completely smooth and free of any lumps.
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PalestinianVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
189 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
709 mg / 4,700 mgSodium
421 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
2 g / 28 gSugar
55 g / 50 gSaturated Fat
20 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Heat a small amount of vegetable oil in a frying pan over medium heat.
Pour a small ladle of batter into the frying pan, tilting it to coat the surface thinly, and cook until the edges are set and the bottom is golden brown, then flip and cook the other side.
Spread a generous layer of chocolate hazelnut spread over the warm crepe, fold it into quarters, and serve immediately.
12
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Chinese
Indian