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Cherry Crepes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.346
Energy (kCal)591.5975
Carbohydrates (g)52.789
Total fats (g)39.7076
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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.

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