4 Serves
45 Mins
Whisk the crêpe batter in a large bowl until smooth and let it rest for 15 minutes.
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FrenchVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
636 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
597 mg / 1,250 mgPotassium
368 mg / 4,700 mgSodium
1298 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
20 g / 20 gCholesterol
191 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat a non-stick skillet over medium heat and lightly grease with a small amount of cooking oil.
Pour a thin layer of batter into the skillet, swirling to cover the bottom, and cook until the edges lift, then flip.
Add the ham and cheese to the center of the crêpe, fold the edges over the filling, and cook until the cheese is melted.
Season with salt and pepper to taste and serve immediately while hot.
22
g65
g20
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French
French