crepe - BeeaaB - DrTavana

Name: crepe
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Wheat flour, whole-grain 200 gr; Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D 200 gr; Egg, whole,, fresh 2 Unit (100 gr); Beverages, water, tap, well 200; Salt, table 1 gr; Oil, canola 1 Tbsp (6 gr); Egg, whole, cooked 2 Unit (100 gr)

Cook time in 15 minutes

Servings 10 Person

Point: 9

BeeaaB

Crepe is one of the international breads that belongs to France and is considered the base of many desserts and dishes

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of crepe and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Wheat flour, whole-grain200 gr

Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D200 gr

Egg, whole,, fresh2 Unit (100 gr)

Beverages, water, tap, well200

Salt, table1 gr

Oil, canola1 Tbsp (6 gr)

Egg, whole, cooked2 Unit (100 gr)

preparation

First, we beat 2 raw eggs in a bowl with a mixer or a fork until it doubles in volume. Then the milk reaches room temperature and we add lukewarm water and liquid oil and mix again slowly. We sift the flour two or three times, until it becomes smooth and absorbs air. Then we mix it with salt and then add it to the egg and mix well until the ingredients are uniform. Then we take a suitable pan and grease its bottom a little. Using a ladle, we take some of the ingredients and put them in the pan. When it bubbles and changes color, we turn it to the other side. Then spread the crepes on a suitable cloth to cool. This bread can be served with jam, honey or foods. Drink!