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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy as overbeating will make the pancake tough. | 2. Melt the butter in a 12-inch cast iron or other ovenproof skillet with a heatproof handle. When it is very hot and slightly browned, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown. | 3. 4. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve. My kids like the sugar and lemon juice stirred together like a kind of glaze drizzled onto the pancake, which is how I remember having crepes from the crepe stands in Paris -- Additionally can be served with jelly, jam, or marmalade. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/3	cup		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
egg	2		beaten	143.0	0.72	12.56	9.51
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
salt	1	pinch		-	-	-	-
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
confectioner ' sugar	2	tablespoons		-	-	-	-
lemon	1/2		juiced	0.5592	0.1754	0.0089	0.0061

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