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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sieve the flour into a mound in a mixing bowl, making a well in the centre. | 2. Break the egg into it and the extra yolk, add a pinch of salt and mix with a wire whisk. | 3. Add the milk and 1 tablespoon of cold water to form a very fluid paste. | 4. Melt the butter and when liquid mix into the paste. | 5. Leave the mixture in a cool place for a least 1 hour or preferably overnight. | 6. Stir the batter well before use, and if it has thickened while standing, add a further 2- 3 tablespoons of cold water. | 7. The pancakes must be very thin, therefore the batter must be almost as liquid as water. | 8. Heat a small frying pan over a medium temperature, wipe it round with buttered paper and pour a large tablespoon of batter into it, rotating the pan so that the mixture runs evenly over the bottom. | 9. Cook for 1 minute shaking the pan to loosen the pancake, turn it over and cook the other side 1 minute, Keep hot between two plates placed over a pan of simmering water whilst cooking the rest of the batter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	ounces		207.5183	45.4329	3.3736	0.8051
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
salt	1	pinch		-	-	-	-
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
cold water	1 -2	tablespoon		0.0	0.0	0.0	0.0

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