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4 Serves
49 Mins
In a large mixing bowl, whisk together the flour, sugar, and a pinch of salt. Create a well in the center and add the eggs, milk, and vanilla extract, whisking until the batter is smooth and free of lumps.
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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
160 mg / 1,250 mgPotassium
191 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 5 minutes to allow the flour to hydrate properly.
Heat a non-stick skillet over medium heat and lightly coat with a small amount of oil or melted butter.
Pour a small ladle of batter into the center of the skillet, tilting and rotating the pan to spread the batter into a thin, even layer.
Cook for 1-2 minutes until the edges are golden and the surface is set, then carefully flip using a spatula and cook for another minute on the other side.
Repeat the process with the remaining batter, stacking the finished crêpes on a plate to keep them warm until ready to serve.
12
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Chinese
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