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Latvian Bacon Crepes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.9682
Energy (kCal)1813.4919
Carbohydrates (g)159.9883
Total fats (g)113.8606
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry 1 lb. bacon until crispy. Remove from pan and place on paper towel to absorb grease. Do not discard grease in pan but remove from heat. | 2. While bacon is frying, mix together flour, egg, and milk (add more flour or milk until batter is the consistency of syrup}. | 3. Melt butter in second frying pan over medium heat. Pour thin layer of batter until bottom of pan is covered. Once top of crepe is set, flip to other side. Cook crepe until light brown. | 4. Next add sour cream to pan with warm bacon grease. Spread bacon mixture over finished crepe. Roll crepe and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 cup 578.28 126.6054 9.401 2.2436
    egg 1 71.5 0.36 6.28 4.755
    milk 1 cup 148.84 11.6632 7.686 7.9788
    bacon 1 116.76 0.3584 3.5336 11.1132
    cream 16 ounces sour 898.1119 21.0013 11.0676 87.77
    butter - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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