Ingredients
No. Servings
- Rice flour for croissant
50g50g - Whole egg
1unit1unit - Greek yogurt 0%
30g30g - Milk of choice (including plant-based)
150g150g
Preparation
- STEP 1 OF 4
Pour a scant ladle of batter onto a well-heated and lightly greased pan.
- STEP 2 OF 4
Immediately swirl the batter by holding the pan by the handle and spreading it over the entire surface.
- STEP 3 OF 4
If small holes form, cover them immediately with the back of a teaspoon.
- STEP 4 OF 4
Cook until golden brown and repeat for the other crêpes.
Suggestions
Pan
Ladle
Teaspoon
General Information
More information
The ratio between flour and liquid should be 1:3. The pan should be heated on high heat and lightly greased, but during cooking, the flame should be medium.
Origin
Italia, Lombardia
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
| Energy (kcal) | 167.72 |
| Carbohydrates (g) | 16.02 |
| of which Sugars (g) | 4.04 |
| Fat (g) | 7.82 |
| of which Saturates (g) | 3.92 |
| Protein (g) | 9.27 |
| Fiber (g) | 0.15 |
| Sale (g) | 0.13 |
- Proteins9.27g·28%
- Carbohydrates16.02g·48%
- Fats7.82g·24%
- Fibers0.15g·0%