4 Serves
88 Mins
In a large mixing bowl, whisk together flour, milk, eggs, and a pinch of salt until smooth, then let the batter rest for 20 minutes.
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PalestinianVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
216 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
185 mg / 1,250 mgPotassium
693 mg / 4,700 mgSodium
571 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
3 g / 28 gSugar
42 g / 50 gSaturated Fat
15 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
Heat a small amount of oil in a crêpe pan over medium heat and cook the batter in thin, even layers until golden brown on both sides.
In a separate bowl, whip the heavy cream with sugar until soft peaks form, then fold in the fresh raspberries.
Fill each warm crêpe with the raspberry cream mixture, roll or fold them, and serve immediately.
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Chinese
French