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“A thin European pancake filled with either sweet or savory stuffings”

Ingredients Nutrition


  1. Whisk together all ingredients until smooth. Let the batter sit in the fridge for at least 30 minuts so the liquid absorbs the flour. Preheat a frying pan or a round griddle. Spray with cooking spray. Ladle about 3 tablespoons of batter and swirl around so that it runs and coats the bottom. You want a very thin layer. Cook about a minute and flip, cook a few seconds. Keep warm.
  2. You can fill the crepes with jam, sweetened farmers cheese (take farmers cheese <or ricotta if farmers cheese is not available> and thin it out with a bit of cream, sweeten with whatever you want: honey, sugar, sweetner). You can also fill it with pudding and fruit or a chocolate hazelnut spread such as nutella like they serve in Paris. Fold into quarters or roll up and sprinkle with powdered sugar or drizzle with some melter chocolate. The possibilities are endless. Bon Apetit!

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