Crepes – a delicious recipe with flour, milk, egg whites, water, sugar, rum. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place the flour in a medium-sized bowl.
2
Whisk in a third of a cup of the milk and the egg whites, beating until smooth.
3
Add the remainder of the milk, water, sugar, rum and four teaspoons of the oil and whisk until well blended.
4
Heat a small (about six inches in diameter) nonstick skillet and add the remaining quarter teaspoon of oil to the pan (see note) to coat it.
5
When the oil is hot, place one tablespoon of the batter in the skillet and quickly tilt and shake the pan to cover the bottom of the pan with the batter.
6
The faster you spread the batter, the thinner your crepe will be.
7
Allow the crepe to cook between 35 and 45 seconds, until browned on the bottom, then turn it over and cook on the other side for an additional 30 seconds.
8
Continue with the remaining batter.
251
kcal
Calories
10
g
Fat
26
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup flour, 1/2 cup skim milk, 3 egg whites, 1/2 cup water, and more.
Yes, Crepes falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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