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Cinnamon Crepes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.0354
Energy (kCal)696.894
Carbohydrates (g)113.7246
Total fats (g)14.436
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine flour and next 7 ingredients (through eggs) in a food processor, and process until smooth. | 2. Pour batter into a bowl; cover and chill for at least 1 hour or up to 12 hours. | 3. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. | 4. Coat pan with cooking spray; remove pan from heat. | 5. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. | 6. Cook 1 minute or until surface of crepe begins to look dry. | 7. Carefully lift edge of crepe with a spatula to test for doneness. | 8. Turn crepe over when it can be shaken loose from pan and the underside is lightly browned; cook crepe 20 seconds on the other side. | 9. Place crepe on a towel, and cool. | 10. Repeat the procedure until all of the batter is used, for a total of eight crepes. | 11. Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking. | 12. These can be refrigerated for 5 days or frozen for a month. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 3/4 cup 433.71 94.954 7.0508 1.6827
    half 3/4 cup - - - -
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947
    sugar 1/4 cup granulated 79.95 15.002 2.5025 1.248
    cinnamon 1/2 teaspoon ground - - - -
    vanilla extract 1/4 teaspoon 3.0239999999999996 0.1328 0.0006 0.0006
    salt 1 dash - - - -
    egg 2 143.0 0.72 12.56 9.51
    cooking spray - - - -

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



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