Crêpes
40 min517 kcal each
Thin French pancakes from a rested batter, finished the Breton way with butter, sugar and a squeeze of lemon.
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Plan this recipeIngredients
for 4 servings- Plain flour250 g
- Eggs4 piece
- Whole milk500 ml
- Butter50 g
- Sugar50 g
- Lemon juice2 tbsp
- Salt1 pinch
Method
Prep 10 min · cook 30 min- Whisk the flour, 20 g of the sugar and the salt in a bowl, make a well and break in the eggs.
- Whisk in the milk a little at a time, working from the middle out, until the batter is smooth and runny.
- Melt the butter, stir 30 g into the batter and leave it to rest for at least 1 hour.
- Heat a 24 cm pan, wipe it with a little of the remaining butter, pour in a small ladle of batter and tilt it to cover the base thinly.
- Cook for about 1 minute, until the edge lifts, turn and cook 30 seconds more. Repeat; the batter makes about 12.
- Serve each crêpe sprinkled with sugar and a few drops of lemon juice, folded into four.
Nutrition
per servingCal
517
Protein
17g
Carbs
67g
Fat
20g
Of 20g of sugar per serving, 12g is added sugar.
Of 20g of fat per serving, 10g is saturated.
