Anisette Galician crepes
Recipe of Anisette Galician crepes
Servings: 6 people
- 6 egg
- 700 g water
- 200 g flour
- 1 shot anisette
- 1 piece fatback
Put all the ingredients, except for the pork fat, into a bowl and whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 1 hour.
Heat the pan over a medium heat and grease the bottom with pork fat. Using a ladle, pour batter into the pan and swirl it around.
Cook the crepe on one side until golden and then using a palette knife or fish slice, flip the crepe over and cook the other side.
Slide the crepe out of the pan and stack on a plate.
Calories: 208kcal | Carbohydrates: 26g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 212mg | Sodium: 461mg | Potassium: 103mg | Fiber: 1g | Sugar: 0.5g | Calcium: 30mg | Iron: 2.5mg