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Low Carb Crepes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.618
Energy (kCal)1178.5
Carbohydrates (g)38.577
Total fats (g)103.182
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk all ingredients together. | 2. Heat crepe pan or skillet on medium high heat. Oil pan with non-stick spray or butter. | 3. Measure 1/4 cup of batter into pan and swirl into a large circle, until batter no longer runs. Cook on first side until top appears dry and edges pull away from pan easily. | 4. Flip carefully, then cook on second side until lightly browned, being careful not to burn. Serve immediately. Oil the pan in between each crepe. | 5. If desired, fillings can be added right after first flipping the crepe. Spread shredded cheese and sliced ham or turkey across the surface. Cheese should be just melted as the second side is finished cooking. Fold in half to serve. | ---------------------------------------------------------------------------
    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
    cream 1 cup 792.0 15.96 8.712 83.23200000000001
    buckwheat flour 1/4 cup 100.5 21.177 3.786 0.93
    vital wheat gluten 1/4 cup - - - -

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



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