RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	36.9878
Energy (kCal)	1677.007
Carbohydrates (g)	56.8034
Total fats (g)	147.4716
Fatty acids, total saturated 20:0 (g)	0.1787
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6593
Fatty acids, total polyunsaturated 17:1 (g)	0.2460
Fatty acids, total trans-monoenoic (g)	3.6260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3968
Fatty acids, total saturated 4:0 (g)	2.8956
Fatty acids, total trans (g)	4.4876
Riboflavin (mg)	1.9038
Tocopherol, beta (mg)	0.0100
Lactose (g)	32.2611
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0790
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	14.6164
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.4629
Proline (g)	2.9993
Fatty acids, total polyunsaturated 18:1 t (g)	3.3717
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.4139
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	55.7063
Copper, Cu (mg)	0.1928
Maltose (g)	0.0000
Zinc, Zn (mg)	3.8984
Total lipid (fat) (g)	147.4716
Vitamin K (phylloquinone) (g)	12.5173
Cholesterol (mg)	807.3017
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0108
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.4901
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	0.0000
Folate, total (g)	82.9545
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.1624
Vitamin A, IU (IU)	6772.6760
Energy (kcal)	1677.0070
Fatty acids, total saturated 16:1 undifferentiated (g)	2.6579
Fatty acids, total saturated 14:1 (g)	1.2454
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.9894
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0324
Sugars, total (g)	57.7835
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.3840
Vitamin C, total ascorbic acid (mg)	2.1600
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	2.4008
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0108
Magnesium, Mg (mg)	85.5522
Fatty acids, total saturated 16:0 (g)	37.8188
Carbohydrate, by difference (g)	56.8034
Vitamin D (IU)	455.1775
Fructose (g)	0.0000
Fluoride, F (g)	21.5263
Aspartic acid (g)	3.2958
Tyrosine (g)	1.6979
Potassium, K (mg)	1120.4300
Fatty acids, total saturated 12:0 (g)	3.9995
Vitamin A, RAE (g)	1914.9085
Serine (g)	2.1651
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.8847
Fatty acids, total trans-polyenoic 22:4 (g)	0.0490
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0324
Fatty acids, total saturated 22:0 (g)	0.0580
Fatty acids, total saturated 14:0 (g)	12.7634
Histidine (g)	0.9760
Isoleucine (g)	1.9308
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.7014
Niacin (mg)	0.7039
Water (g)	789.3126
Fatty acids, total saturated 8:0 (g)	1.5373
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0468
Carotene, beta (g)	275.2187
Sodium, Na (mg)	423.4277
Iron, Fe (mg)	2.2520
Energy (kJ)	7018.1462
Ash (g)	6.1721
Caffeine (mg)	0.0000
Glycine (g)	0.9513
Fatty acids, total trans-polyenoic (g)	0.8616
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0192
Fatty acids, total saturated 18:2 undifferentiated (g)	6.4525
Fatty acids, total polyunsaturated (g)	7.9526
Vitamin E (alpha-tocopherol) (mg)	4.5878
Sucrose (g)	25.1496
Vitamin B-6 (mg)	0.4533
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	2.3789
Vitamin D (D2 + D3) (g)	11.5570
Vitamin D3 (cholecalciferol) (g)	11.5570
Lysine (g)	2.5473
Beta-sitosterol (mg)	0.1893
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.1706
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	4.8686
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	1.2788
Fatty acids, total trans-polyenoic 18:3i (g)	0.0144
Thiamin (mg)	0.3061
Folate, food (g)	82.9545
Fatty acids, total saturated 20:1 (g)	0.2657
Fatty acids, total monounsaturated (g)	38.5886
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.7799
Fatty acids, total polyunsaturated 16:1 t (g)	0.3954
Fatty acids, total polyunsaturated 17:0 (g)	0.8045
Fatty acids, total polyunsaturated 18:2 i (g)	0.0140
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	420.3909
Fatty acids, total polyunsaturated 16:1 c (g)	2.2127
Fatty acids, total saturated (g)	90.8778
Vitamin B-12 (g)	3.5542
Calcium, Ca (mg)	818.3230
Fatty acids, total saturated 10:0 (g)	3.4813
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.5436
Glutamic acid (g)	6.9227
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0082
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1891.4732
Leucine (g)	3.2740
Folate, DFE (g)	82.9545
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.8472
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.5857
Threonine (g)	1.6159
Fatty acids, total polyunsaturated 18:1 c (g)	29.6724
Manganese, Mn (mg)	0.0649
Protein (g)	36.9878
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	34.1071
Betaine (mg)	6.8508
Phosphorus, P (mg)	819.7285
Tocopherol, gamma (mg)	1.3640

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac. | 2. Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick. | 3. Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick. | 4. Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling. | 5. Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
milk	1/2	cup		74.42	5.8316	3.843	3.9894
water	1/2	cup		0.0	0.0	0.0	0.0
purpose flour	3/4	cup		-	-	-	-
white sugar	6	teaspoons		97.524	25.195	0.0	0.0
butter margarine	1/3	tablespoon		33.938	0.0028	0.0402	3.8392
cognac	1	fluid ounce		-	-	-	-
chocolate pudding mix	1	package		-	-	-	-
coffee granule	1	teaspoon		-	-	-	-
heavy cream	3	cups		1224.0	9.863999999999999	10.224	129.888
chocolate	4	squares	bittersweet	-	-	-	-
butter margarine	1/2	cup		33.938	0.0028	0.0402	3.8392
nonfat milk	1 1/4	cups	evaporated	104.125	15.19	10.3206	0.245
confectioner sugar	2 1/2	cups		-	-	-	-

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

Cooking in progress....

Chocolate Crepes