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Zubereitung von Flop Proof Crepes
- Whisk together flour, sugar, and salt in a large bowl until well combined.
- In a separate bowl, whisk together eggs, milk, and water until lightly frothy.
- Gradually whisk the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the melted butter.
- Let the batter rest for at least 15 minutes (this allows the gluten to relax, resulting in more tender crêpes).
- Heat a lightly oiled 8-inch nonstick skillet or crêpe pan over medium heat.
- Pour 1/4 cup of batter onto the hot skillet, swirling quickly to spread the batter evenly into a thin circle.
- Cook for 1-2 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Serve immediately with your favorite fillings, such as fresh fruit, whipped cream, chocolate sauce, or savory options like cheese and ham.
- Repeat steps 6-9 until all batter is used.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
4g
Fat
103g
Carbs
33g