4 Serves
73 Mins
In a large mixing bowl, whisk together flour, milk, eggs, and sugar until smooth, then let the batter rest for 30 minutes.
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PalestinianVitamin E
1 mg / 15 mgVitamin K
4 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
79 µg / 400 µgCalcium
129 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
168 mg / 1,250 mgPotassium
245 mg / 4,700 mgSodium
133 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
1 g / 28 gSugar
13 g / 50 gSaturated Fat
10 g / 20 gCholesterol
133 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Heat a small amount of oil in a frying pan over medium heat and cook thin layers of batter until golden brown on both sides.
In the same pan, melt sugar and butter, then stir in orange juice and zest to create the sauce, simmering until slightly thickened.
Fold the crêpes into quarters, add them to the sauce, and finish with a splash of orange liqueur, serving immediately while hot.
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Chinese
Indian