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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes. | 2. Melt a little butter in a crepe pan or large skillet over low-medium heat. | 3. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. | 4. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. | 5. Repeat with the remaining batter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
egg	2			143.0	0.72	12.56	9.51
water	1/2	cup		0.0	0.0	0.0	0.0
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
sugar	1	tablespoon	powdered	31.12	7.9816	0.0	0.0
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
lemon zest	1 1/2	1/2		-	-	-	-
salt	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.