Crepe Florentine

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May. 21, 2010


Flour 1 Cup (16 tbs)
Sugar 1 Teaspoon
Salt 1/2 Teaspoon
Eggs 2 , beaten
Milk 1 2/3 Cup (26.67 tbs)


Sift together flour, salt and sugar.

Gradually add eggs and milk.

Stir to make a smooth batter the consistency of heavy cream and strain it through a fine sieve.

Let the batter stand 2 hours before cooking the crepes.

Brush a 5-6-inch seasoned hot skillet with melted butter.

Pour a generous tablespoon of batter into the pan and tip the pan to coat it with a thin layer of batter.

When the crepe is brown on the bottom, turn it and brown the other side.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 843Calories from Fat 210

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 1262 mg52.58%

Total Carbohydrates 121 g40.3%

Dietary Fiber 3 g12%

Sugars 25 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet