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Ratatouille Crepes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.3492
Energy (kCal)261.8939
Carbohydrates (g)57.8855
Total fats (g)2.1735
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a large skillet saute the zucchini, eggplant& onion in the oil (butter) Add garlic, tomatoes, green pepper,Salt pepper, basil& thyme. | 2. Cook covered for 10-15 minutes. | 3. Warm the crepes. | 4. Divide the mixture between the crepes, fold& serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose dinner crepe batter 20 crepes - - - -
    zucchini 1 chopped 33.32 6.0956 2.3716 0.6272
    eggplant 1 chopped - - - -
    onion 1 64.0 14.944 1.76 0.16
    lite olive oil 1/4 cup - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    tomato 2 peeled chopped 124.1379 27.5262 6.4768 1.0795
    green pepper 1 29.8 6.9136 1.2814 0.2533
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    basil 1/4 teaspoon dried 0.0508 0.0059 0.006999999999999999 0.0014
    thyme 1/4 teaspoon 0.20199999999999999 0.0489 0.0111 0.0034
    parsley chopped - - - -

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



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