4 Serves
69 Mins
Prepare the crêpe batter by whisking the necessary flour, milk, eggs, and sugar in a large mixing bowl until smooth, then let it rest.
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PalestinianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
50 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
206 mg / 1,250 mgPotassium
255 mg / 4,700 mgSodium
387 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
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
110 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Heat a small amount of oil in a crepe pan over medium heat.
Pour a thin layer of batter into the pan, swirling to coat the bottom evenly, and cook until golden brown on both sides.
Place a scoop of ice cream inside each warm crêpe, fold or roll them, and serve immediately.
12
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Chinese
French