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Ingredientes
Direcciones
- Beat Large eggs with salt and cream. Beat in flour well. In a lightly greased 7-inch Teflon pan, pour in 2 Tbsp. of batter, rotating pan to cover bottom proportionately. Lightly brown each side. Repeat till all batter is used. Crepes can be made the day before and kept refrigerated, layered between sheets of wax paper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 2 servings | |
| Calories 418 | |
| Calories from Fat 250 | 60% |
| Total Fat 28.38g | 35% |
| Saturated Fat 16.0g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 288mg | 96% |
| Sodium 699mg | 29% |
| Potassium 246mg | 7% |
| Total Carbs 28.62g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.63g | 0% |
| Protein 12.67g | 20% |
