Directions:
- Preheat oven to 425.
- Sieve flour into bowl and make a well in the centre.
- Break the eggs into well.
- Use a whisk to slowly blend the egg and flour into a smooth mixture.
- Add milk as it thickens.
- Whisk until smooth.
- Let stand for 10 minutes.
- Meanwhile, heat an oven-proof crepe pan on stove.
- When hot melt butter in pan.
- Pour batter into hot pan and put pan in hot oven for 15 minutes.
- Pancake is done when batter is puffy and golden brown.
- Sieve icing sugar generously over pancake and drop dollops of preserve or sliced fresh fruit in four sections.
- Slice into quarters and serve immediately before it loses its puffiness.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.5 Kcal (672 kJ) | ||
| Calories from fat | 54.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.07g | 9% | |
|---|---|---|---|
| Cholesterol | 82.45mg | 27% | |
| Sodium | 485.34mg | 20% | |
| Potassium | 115.03mg | 2% | |
| Total Carbs | 20.41g | 7% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 6.15g | 12% | |
| Iron | 1.6mg | 9% | |
| Calcium | 105.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 194.96 Kcal (816 kJ) | ||
| Calories from fat | 66.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 9% | |
|---|---|---|---|
| Cholesterol | 100.15mg | 27% | |
| Sodium | 589.55mg | 20% | |
| Potassium | 139.73mg | 2% | |
| Total Carbs | 24.8g | 7% | |
| Sugars | 1.88g | 6% | |
| Dietary Fiber | 2.53g | 8% | |
| Protein | 7.47g | 12% | |
| Iron | 2mg | 9% | |
| Calcium | 127.7mg | 11% | |
* 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.
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