Pour a scant ladle of batter onto a hot, lightly oiled pan.
Immediately tilt the pan by the handle to spread the batter evenly over the surface.
If holes form, cover them immediately with the back of a teaspoon.
Cook until golden and repeat for the other crêpes.
Pan
Ladle
Teaspoon
The ratio between flour and liquid should be 1:3. The pan should be heated on high heat and lightly oiled, but during cooking the flame should be medium.
Italy, Lombardia
| Energy (kcal) | 114.24 |
| Carbohydrates (g) | 16.54 |
| of which Sugars (g) | 2.9 |
| Fat (g) | 2.93 |
| of which Saturates (g) | 1.25 |
| Protein (g) | 6.4 |
| Fiber (g) | 0.17 |
| Sale (g) | 0.07 |
