4 Serves
78 Mins
In a large mixing bowl, whisk together the flour, milk, eggs, and a pinch of sugar until the batter is smooth and free of lumps.
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PolishVitamin E
1 mg / 15 mgVitamin K
3 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
71 µg / 400 µgCalcium
92 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
164 mg / 4,700 mgSodium
107 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
15 g / 50 gSaturated Fat
2 g / 20 gCholesterol
100 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Heat a small amount of oil in a non-stick skillet over medium heat.
Pour a thin layer of batter into the skillet, tilting it to coat the bottom evenly, and cook until the edges are golden and the center is set, then flip to cook the other side briefly.
Spread a generous spoonful of apricot jam onto each crepe, roll them up tightly, and serve warm.
9
g10
g61
g
British