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French Crepes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)80.9699
Energy (kCal)2184.172
Carbohydrates (g)301.6636
Total fats (g)68.6664
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all ingredients well (to avoid lumps, wisk 1 cup flour and 1 cup milk first, or use a blender). | 2. Preheat and grease crepe pans (regular frying pans will do). | 3. Pour 1/4 cup of batter into HOT pan, distribute it evenly in the pan by circling and shaking the pan slightly. The pan is hot enough when the batter sizzles. | 4. Flip when edges begin to pull away from the pan and bottom of crepe is golden. | 5. Place fillings (fruit, whipped cream, brown sugar, peanut butter, Nutella, etc.) on cooked crepe and roll into a log. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    salt 1 teaspoon - - - -
    milk 4 cups 595.36 46.6528 30.744 31.9152
    egg 5 beaten 357.5 1.8 31.4 23.775
    oil 2 teaspoons 74.752 0.0 0.0239 8.488999999999999

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



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