4 Serves
83 Mins
Prepare the crêpe batter by whisking together flour, eggs, and milk in a mixing bowl until smooth, then let it rest.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
PalestinianVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
187 mg / 1,250 mgPotassium
225 mg / 4,700 mgSodium
351 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
0 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Heat a non-stick skillet over medium heat and lightly coat with a small amount of cooking oil.
Pour a thin layer of batter into the skillet and cook until golden, then flip to cook the other side.
In a separate saucepan, melt the caramel syrup over low heat until it reaches a smooth, pourable consistency.
Drizzle the warm caramel syrup over the prepared crêpes and finish with a delicate sprinkle of fleur de sel.
12
g58
g55
g.jpg&w=3840&q=75)
Chinese
French