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Cherry Blossom Crepes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.6
Energy (kCal)196.354
Carbohydrates (g)4.5908
Total fats (g)1.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. mix the flour, water, sugar and salt in a bowl. Whisk until smooth then add a teaspoon of sunflower oil. | 2. mix the food colouring with the water and add to the mix little by little until you get a light pink colour. | 3. leave to stand for 30 minutes. | 4. heat a tablespoon of oil in a pan and add enough batter to make a 10cm crepe. cook on one side and turn to cook the other. | 5. leave to cool. | 6. form a dsp of paste into a ball and place in the centre of the crepe. fold in half and then half again. | 7. serve 2 per person with green or jasmine tea. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain flour 100 178.0 0.0 39.6 1.0
    water 200 0.0 0.0 0.0 0.0
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt 1 pinch - - - -
    sunflower oil - - - -
    red food coloring 3 drops 178.0 0.0 39.6 1.0
    water 0.0 0.0 0.0 0.0
    bean paste 200 g sweet 178.0 0.0 39.6 1.0

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



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