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Vegetable Crepes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.8793
Energy (kCal)491.8425
Carbohydrates (g)38.8186
Total fats (g)30.7602
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sauté the zucchini, peas, celery, mushrooms, garlic and onion in the butter for 5-9 minutes. | 2. Cover the pan for the last couple of minutes cooking time. | 3. Stir in the oregano. | 4. Fill the crepes and fold over placing them in a shallow baking dish, side by side. Sprinkle with the cheese. | 5. Bake in 350°F oven for 10-15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose dinner crepe batter 14 cooked - - - -
    zucchini 2 cups chopped 42.16 7.7128 3.0008 0.7936
    pea 1 package thawed - - - -
    celery 1/2 cup chopped 8.08 1.4999 0.3484 0.0859
    onion 1/4 cup chopped sweet 16.0 3.736 0.44 0.04
    mushroom 1/2 cup sliced - - - -
    butter 1/4 cup 342.0 15.714 10.686 28.8
    salt pepper - - - -
    oregano 1/4 teaspoon 0.6625 0.1723 0.0225 0.0107
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0

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



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