VelvetGluten-Free Thin Crêpes with Sugar and Lemon
Inspired by techniques from NYT Cooking, America's Test Kitchen and King Arthur Baking.
Thin, lacy crêpes made with a 1:1 gluten-free flour blend, rested so the flour hydrates, then folded with sugar and served with lemon.
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Method
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Free sugars
Free sugars: 9.2 g per serving
18.4 % of the 50 g daily maximum · 36.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- 2 medium bowls
- whisk
- 25-30 cm non-stick frying pan
- 60 ml ladle or measure
- rubber spatula
- wire rack
- kitchen paper
- 2 large plates
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 364 kcal |
| Protein | 9.7 g |
| Carbohydrate | 42.2 g |
| of which sugars | 13.9 g |
| of which free sugars | 9.2 g |
| Fat | 17.3 g |
| of which saturates | 8.9 g |
| Fibre | 0.9 g |
| Salt | 0.6 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
