4 Serves
89 Mins
In a large mixing bowl, whisk together flour, sugar, eggs, and milk until the batter is smooth, then let it rest for 30 minutes.
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PalestinianVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
175 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
172 mg / 1,250 mgPotassium
280 mg / 4,700 mgSodium
147 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
16 g / 20 gCholesterol
169 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
In a separate chilled bowl, whip the heavy cream with sugar and vanilla extract using a whisk until stiff peaks form.
Heat a small amount of butter or oil in a crêpe pan over medium heat. Pour a thin layer of batter, cook until golden, and flip to cook the other side.
Fill each warm crêpe with a dollop of whipped Chantilly cream and fresh sliced strawberries, then fold or roll to serve.
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