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12 Serves
68 Mins
In a large mixing bowl, whisk together the flour, sugar, and a pinch of salt. Gradually add the eggs and milk, whisking until the batter is smooth and free of lumps.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
132 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
161 mg / 1,250 mgPotassium
160 mg / 4,700 mgSodium
128 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
21 g / 50 gSaturated Fat
6 g / 20 gCholesterol
197 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Heat a non-stick skillet over medium heat and lightly grease with melted butter. Pour a small ladle of batter into the pan, swirling to coat the bottom, and cook for 1-2 minutes per side until lightly golden.
Prepare the pastry cream by whisking together the remaining sugar, eggs, and flour in a saucepan over medium heat, gradually adding milk until thickened.
Assemble the cake by placing one crepe on a serving dish, spreading a thin layer of pastry cream over it, and repeating the process until all crepes are used.
19
g46
g14
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Chinese
French