4 Serves
72 Mins
In a large mixing bowl, whisk together the flour, sugar, eggs, and milk until the batter is smooth and free of lumps.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
PalestinianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
123 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
159 mg / 1,250 mgPotassium
189 mg / 4,700 mgSodium
274 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
103 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Let the batter rest for 30 minutes to allow the flour to hydrate properly.
Heat a small amount of butter or oil in a frying pan over medium heat.
Pour a small ladle of batter into the pan, swirling to coat the bottom thinly, and cook until golden brown on both sides.
Serve the crêpes hot, optionally sprinkled with a little extra sugar and a touch of salt.
12
g58
g55
g.jpg&w=3840&q=75)
Chinese
French