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For breakfast
Lace pancakes on yolks

Lacy Egg-Yolk Crepes

You can fill these crepes with anything you like. They come out soft and full of tiny holes. This recipe is a big help when you need to use up egg yolks in a hurry — say, after making meringue. Unlike whites, yolks spoil quickly, so this recipe is a real lifesaver in those situations.

Maria

Recipe author

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Composition / ingredients

Servings:

Flour (200-300 g)

200

Cream (10%)

200

Water (fully boiling)

200

Mineral water

200

Egg yolks

Vegetable oil

Sugar (heaping)

Baking powder

0.5

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 34 % 12 g

Carbohydrates 54 % 19 g

218 kcal

GI: 5 / 0 / 95

Cooking method

Step 1:

Measure out your ingredients.
Step 2:

Beat the yolks with the sugar and salt.
Step 3:

Pour in the cream and stir until smooth.
Step 4:

Add the baking powder and mix.
Step 5:

Pour in the boiling water and stir.
Step 6:

Add the flour a little at a time. You should get a fairly thick batter.
Step 7:

Thin the batter with the mineral water.
Step 8:

Pour in the vegetable oil and stir until smooth.
Step 9:

The batter should be neither too thick nor too thin. Cook the crepes in a hot skillet on both sides until golden.