Gluten-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.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
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, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
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
