Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the batter, whisk together the eggs, water, rum, vanilla, sugar and salt in a large bowl, until well blended. | 2. Sift the flour, a bit at a time, whisking each addition until smooth. | 3. Add in half the melted butter and the lemon zest, whisking until the batter has slightly thickened, with the consistency of melted ice cream. Put the remaining butter in a small cup and keep it warm. | 4. Heat the crepe pan or a nonstick skillet over medium heat until quite hot. Lightly brush with melted butter. Ladle in a scant ? cup of batter, tilt and swirl so it coats the bottom. Lower the heat and cook the pancake until underside is golden brown, 2 to 3 minutes. Flip it over with a spatula and fry for a half minute or longer, until the second side is lightly browned. Slide the crepe out of skillet and repeat with the remaining batter. (Coat pan with butter as needed.). | 5. Fold the creps and squeeze some lemon juice over them, sprinkle with granulated sugar or cinnamon or spread with a filling of your choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
water	2	cups		0.0	0.0	0.0	0.0
dark rum	1	tablespoon		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
salt	1/3	teaspoon		-	-	-	-
flour	2	cups		1156.56	253.2108	18.802	4.4872
butter	8	tablespoons	melted	684.0	31.428	21.372	57.6
lemon zest	2		grated	-	-	-	-

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