Lemon Crepes Recipe

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Ingredients:

Serving

Directions:

Sift the flour then resift it with the remaining dry ingredients.
Beat the eggs well with the milk and lemon rind.
Whisk together the egg mixture and flour.
Let the batter sit in the refridgerator for at least 30 minutes but it is a great thing to have made in advance.
Spray a medium skillet with Pam and heat to medium high.
Ladle about 1/4 cup of the batter into the heated pan and roll the pan to get a thin, even layer of the batter across the whole pan.
These will cook quickly and I test readiness to turn it by gently prying the edge of the crepe from the side and peeking underneath the cover to see if it is golden. When it is I use a large spatulat to turn the crepe over to brown the other side. When you see bubbles come up take it out of the pan and go again.
Fill with sweet or savory mixtures.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	116.01 Kcal (486 kJ)
Calories from fat	18.6 Kcal
		% Daily Value*
Total Fat	2.07g	3%
Cholesterol	57.5mg	19%
Sodium	293.99mg	12%
Potassium	98.6mg	2%
Total Carbs	19.42g	6%
Sugars	6.97g	28%
Dietary Fiber	0.47g	2%
Protein	4.73g	9%
Iron	0.6mg	3%
Calcium	118.2mg	12%

Amount Per 100 g
Calories	149.56 Kcal (626 kJ)
Calories from fat	23.98 Kcal
		% Daily Value*
Total Fat	2.66g	3%
Cholesterol	74.13mg	19%
Sodium	379mg	12%
Potassium	127.11mg	2%
Total Carbs	25.03g	6%
Sugars	8.99g	28%
Dietary Fiber	0.61g	2%
Protein	6.1g	9%
Iron	0.7mg	3%
Calcium	152.3mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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