Always check the labels of the products you use.
Method
- 1
Blend. Blend the 176 g flour, 240 ml milk, 1 egg, 50 g sugar, 1 tsp cardamom, a pinch of salt and 240 ml water until smooth and pour into a bowl.
- 2
Heat. Lightly grease a pan with ghee on kitchen paper and heat over medium-high heat until well heated.
- 3
Pour. Ladle in about 80 ml batter and swirl into a thin round.
- 4
Cook. Cook until no longer runny and brown underneath, 1-2 min, or until it releases easily.
- 5
Flip. Drizzle with ½ tsp melted ghee, flip and cook for 20-30 s, until the edges crisp and small golden pockets appear.
- 6
Finish. Turn onto a plate and sprinkle with sugar to taste, then repeat, wiping ghee over the pan between crêpes.
Storage
Best eaten straight away while warm and the edges are still crisp. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
15 g per serving
30 % of the 50 g daily maximum · 60 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- blender
- large bowl
- ladle (about 80 ml)
- kitchen paper
- medium non-stick crêpe pan, frying pan or cast-iron griddle
- spatula
- plate
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 319 kcal |
| Protein | 8.1 g |
| Carbohydrate | 51.9 g |
| of which sugars | 18.2 g |
| of which free sugars | 15 g |
| Fat | 8.6 g |
| of which saturates | 4.7 g |
| Fibre | 1.3 g |
| Salt | 0.29 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
