Pour a scant ladleful of batter into a very hot, lightly greased pan.
Immediately swirl the batter by lifting the pan by the handle and spreading it over the entire surface.
If holes form, cover them immediately with the back of a teaspoon.
Cook until golden and repeat for the other crepes.
Pan
Ladle
Teaspoon
The ratio between flour and liquid must be 1:3. The pan should be heated over high heat and lightly greased, but during cooking the flame should be medium.
Italia, Lombardia
| Energy (kcal) | 114.24 |
| Carbohydrates (g) | 16.54 |
| of which Sugars (g) | 2.9 |
| Fat (g) | 2.93 |
| of which Saturates (g) | 1.25 |
| Protein (g) | 6.4 |
| Fiber (g) | 0.17 |
| Sale (g) | 0.07 |