RecipeDB

Cooking in progress....

Classic French Crepes Beurre-Sucre (Butter and Sugar)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.8905
Energy (kCal)46.854
Carbohydrates (g)5.9003
Total fats (g)2.4
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Amounts can be adjusted according to personal taste and the size of your crepes. | 2. Cut the butter into little pieces. | 3. Put 1-2 little pieces of butter into a skillet and put the crepe on top of them. | 4. Scatter the rest of the little pieces of butter over the top of the crepe. | 5. Let them melt a little. | 6. Sprinkle the sugar over the melty butter. | 7. After a few seconds, the sugar will be starting to melt into the butter a little bit but will still be somewhat granular. | 8. Fold the left third of the crepe over the middle, then fold the right third over that, and let the folded crepe heat in the pan for a few more seconds. | 9. Remove the crepe from the pan and eat it hot-- the sugar should be mostly melted into the butter, with a hint of pleasantly grainy sugariness at moments. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basic wheat french crepe 1 french used - - - -
    butter 1 teaspoon 28.5 1.3095 0.8905 2.4
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0

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



    Similar Recipes by Processes Similar Recipes by Category Composition