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🍽️ Thin Crêpes with Cinnamon-Sugar Filling

336 kcal · 30 min · 4 servings

Ingredients

• 300 ml milk (3.5% fat)
• 200 g wheat flour Type 1050
• 3 eggs
• 1 pinch salt
• 2 tsp rapeseed oil (20 ml each)
• 4 tsp raw cane sugar
• 1 tsp cinnamon

Instructions

1. 1. Whisk the milk and flour in a bowl until the mixture is smooth and free of lumps.
2. 2. Add the eggs to the batter and mix them in thoroughly.
3. 3. Take a pinch of salt and stir it into the mixture.
4. 4. Let the batter rest for 10 to 15 minutes to allow it to swell.
5. 5. Brush a crêpe pan or a non-stick pan with a little oil.
6. 6. Heat the greased pan.
7. 7. Take one-eighth of the batter and pour it onto the hot pan surface.
8. 8. Spread the batter out from the center using a crêpe spreader.
9. 9. If you do not have a spreader, pour the batter into the pan and swirl it around so the bottom is covered thinly and evenly.
10. 10. Cook the crêpes over medium heat for 1 to 2 minutes until they are golden brown.
11. 11. Flip the crêpes.
12. 12. Cook them for about 1 minute on the other side.
13. 13. Repeat steps 7 to 12 with the remaining batter until all crêpes are done.
14. 14. Mix cinnamon and sugar in a small bowl.
15. 15. Fill the finished crêpes with the cinnamon-sugar mixture.
16. 16. Serve the crêpes.

Nutrition per serving

• kcal: 336
• Protein: 13 g · Fett/Fat: 10 g · Carbs: 48 g