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Basic Crepes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.3205
Energy (kCal)1803.73
Carbohydrates (g)325.2573
Total fats (g)38.1882
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium bowl, whisk eggs, 1/2 a cup of milk, sugar, flour, and salt until the batter is smooth. | 2. Whisk the remaining cup of milk and 1 tablespoon of melted butter into the batter. Let it stand for 1 hour at room temperature. | 3. Heat 7 inch crepe pan (or small skillet) over moderate heat and brush with melted butter. Pour 3 tablespoons of batter into the pan and immediately rotate the pan to coat the bottom evenly. Cook until lightly browned on the bottom (about 30 seconds). | 4. Flip the crepe and cook until brown dots appear on the second side, which takes about 10 seconds longer. Continue making crepes with the remaining batter. Should make about 17. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    salt 1 pinch - - - -
    purpose flour 1 cup - - - -
    butter 1 tablespoon melted unsalted 85.5 3.9285 2.6715 7.2

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



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