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 (200 gr); Salt, table 1 gr; Oil, canola 1 Tbsp (6 gr); Egg, whole, cooked 2 Unit (100 gr)

Cooking time in 15 minutes

Servings 10 Person

BeeaaB Point: 9

BeeaaB

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

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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Calories

Carbohydrate

Protein

Threonine

13%

Isoleucine

17%

Leucine

14%

Lysine

10%

Valine

17%

Tryptophan

20%

Histidine

13%

Tyrosine + Phenylalanine

18%

Methionine + Cysteine

17%

Fat

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

SFA

Cholesterol

16%

Trans fats

1% >

Fiber

Water

Total Sugar

Vitamins

Thiamine vitamin b1

Riboflavin vitamin b2

12%

Niacin vitamin b3

Pantothenic acid vitamin b5

11%

Pyridoxine vitamin b6

Folate vitamin b9

Cobalamin vitamin b12

12%

Choline

13%

vitamin a

vitamin d

vitamin k

vitamin e

Minerals

Calcium

Iron

14%

Magnesium

Sodium

Zinc

Selenium

17%

Potassium

Phosphorus

17%

Manganese

28%

Copper

11%

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 (200 gr)

Salt, table1 gr

Oil, canola1 Tbsp (6 gr)

Egg, whole, cooked2 Unit (100 gr)

preparation

First, beat 2 raw eggs in a bowl with a mixer or 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 pour them into the pan. When it bubbles and changes color, we turn it on the other side. Then we spread the crepes on a suitable cloth to cool. This bread can be served with jam, honey or foods. Drink!