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.
Italia, Lombardia
| Energy (kcal) | 167.72 |
| Carbohydrates (g) | 16.02 |
| of which Sugars (g) | 4.04 |
| Fat (g) | 7.82 |
| of which Saturates (g) | 3.92 |
| Protein (g) | 9.27 |
| Fiber (g) | 0.15 |
| Sale (g) | 0.13 |
