These pancakes are very common in Europe, especially in France.
How to make the pancake mix:
1. Mix the eggs and milk in a large mixing bowl.
2. Slowly mix in the sifted flour, vanilla sugar and salt to eggs and milk.
3. If possible, let the mix rest for 15 - 30 minutes (this will result in better Crepes, but this is not necessary)
How to cook the pancakes/Crepes:
1. Warm up a flat pan on medium heat (The pan should be approximately 30 cm in diameter).
2. Use a small amount of butter/margarine to lightly cover the pan.
3. Use a ladle to pour some of the mix into the pan so the it just covers the surface (it sould be a thin layer).
4. To know to flip the pancake, look at the surface of the mix and wait until it goes from a shiny liquid to a more dry surface. (make sure that the bottom of the crepe is not to burn and not to uncooked when you flip it.
5. Cook the other side until it is also a light golden brown colour.
Serve warm with your choice of brown sugar, white sugar with lemon juice, jam, maple syrup, ice cream, nutella or any of your favorite toppings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 210 | ||
Calories from Fat: 88 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 397.9mg | 122 % | |
Sodium 138.3mg | 5 % | |
Potassium 170.5mg | 4 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 15.3g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 210
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