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Rice Flour Crepes - Pancakes- Gluten, Dairy and Egg Free

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.1906
Energy (kCal)924.417
Carbohydrates (g)150.152
Total fats (g)30.8596
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk all of the ingreients together (dont be tempted to leave out the salt or sugar). | 2. Heat a small amount of allowed oil in a non-stick pan. Pour in 1/4 cup of batter to the pan and tilt to coat pan for thin pancakes. Cook 2-3 minutes- the edges should start to curl. Gentley turn and cook until lightly browned. | 3. Repeat until the batter has all been used. | 4. Serve hot with savoury fillings or as a dessert with fresh fruit or pure maple syrup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice flour 1 cup 578.28 126.6054 9.401 2.2436
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    salt 1/2 teaspoon - - - -
    coconut milk 1/2 cup 276.0 6.648 2.748 28.608
    water 1/4 cup 0.0 0.0 0.0 0.0

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



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