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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift the flours and salt into a bowl, adding any bran left in the sieve, to the bowl at the end. | 2. Make a well in the center of the flour and add the egg white. Gradually beat in the milk and 2/3 cup water, whising hard until all liquid is incorporated and the batter is smooth and bubbly. | 3. Heat a nonstick pan with a small amount of oil until the pan is very hot. Pour in just ehough batter to coer the bottom of the pan, swirling the pan to cover the bottom evenly. | 4. Cook until the crepe is set and golden and then turn to cook the other side. Remove to a sheet of absorbent paper and cook the remaining batter, makes about 8 crepes. | 5. Drain the cherries, reserving the juice. Blend about 2 tbls. of the juice with the arrowroot in a saucepan. Stir in the rest of the juice. Heat gently, stirring , until boiling. Stir over medium heat for about 2 minutes, until thickened and clear. | 6. Add the cherries and stir until thoroughly heated. Spoon the cherries into the crepes and fold into quarters. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/2	cup		-	-	-	-
wheat flour	1/2	cup		204.0	43.181999999999995	7.926	1.5
salt	1	pinch		-	-	-	-
egg white	1			17.16	0.2409	3.597	0.0561
milk	2/3	cup	skim	368.0	8.863999999999999	3.6639999999999997	38.144
oil				-	-	-	-
dark cherry juice	1	can		-	-	-	-
arrowroot	1 1/2	1/2		2.4375	0.5021	0.159	0.0075

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