In a bowl, first mix the liquids (egg white and milk) and then gradually add the powders, mixing with a whisk until you obtain a smooth batter without lumps.
Heat a non-stick pan and lightly grease with coconut oil.
Pour a ladle of batter into the hot pan and spread it to form a thin crepe.
Cook for about 2 minutes on each side until the crepe is cooked and golden.
Serve and decorate as desired.
Frusta
Padella antiaderente
Ciotola
Decoration tip: cut the crepe in half to obtain 4 pieces to fill. Fill each side with the recommended creams (peanut butter, Gianduia, Hazelnut, Pistachio) and fold the crepe in layers: first side over the second, second over the third, third over the fourth.
Italy, Toscana
| Energy (kcal) | 122.86 |
| Carbohydrates (g) | 15.3 |
| of which Sugars (g) | 5.23 |
| Fat (g) | 3.59 |
| of which Saturates (g) | 0.54 |
| Protein (g) | 7.08 |
| Fiber (g) | 1.86 |
| Sale (g) | 0.13 |
