4 Serves
50 Mins
In a large mixing bowl, whisk together flour, milk, eggs, and a pinch of sugar until smooth to create the crêpe batter.
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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
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
143 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
162 mg / 1,250 mgPotassium
569 mg / 4,700 mgSodium
210 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
9 g / 28 gSugar
66 g / 50 gSaturated Fat
3 g / 20 gCholesterol
103 mg / 300 mgCaffeine
0 mgNet Carbs
92 gAlcohol
0 g
Heat a non-stick skillet over medium heat with a small amount of butter or oil. Pour a thin layer of batter into the pan, swirling to coat, and cook until golden on both sides.
In a separate pan, sauté sliced apples with sugar until tender and caramelized. Carefully add Calvados and flambé to finish the filling.
Fold the warm crêpes around the apple filling and serve immediately.
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