4 Serves
61 Mins
In a large mixing bowl, whisk together flour, milk, eggs, and a pinch of salt until the batter is smooth and free of lumps.
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ItalianVitamin E
1 mg / 15 mgVitamin K
2 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
20 µg / 400 µgCalcium
131 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
129 mg / 1,250 mgPotassium
171 mg / 4,700 mgSodium
277 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
103 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Heat a small amount of oil in a non-stick frying pan over medium heat.
Pour a small ladle of batter into the frying pan, swirling to coat the bottom evenly, and cook until golden brown on both sides.
Remove the crêpe from the pan and immediately sprinkle with sugar and a squeeze of fresh lemon juice before folding or rolling to serve.
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