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Semolina Crêpes

Very soft crêpes that fold easily and won't tear. These semolina crêpes are a delicious partner for a cup of tea. It's best to use warm milk (or water) to make them. Along with the wheat flour, there's semolina in the batter, so give it at least 10 minutes to swell. The crêpes cook in a dry pan, since there's already vegetable oil in the batter. Serve them with a sweet filling or a sauce — they're great wrapped around the classic filling of farmer's cheese and raisins.

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Semolina pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 5 g
Fats 24 % 9 g
Carbohydrates 63 % 24 g
191 kcal
GI: 12 / 20 / 68
    1. First, stir together the sugar, salt, and semolina. 2. Add the eggs and beat with a mixer until smooth. Let the mixture rest for 5–7 minutes. 3. Then stir in the sifted flour. 4. Last, add the milk and vegetable oil, and mix. 5. Pour the right amount of batter onto a preheated pan and cook the crêpes on both sides until golden. Serve warm. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Semolina - 340  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Chicken egg - 80  kcal/100g

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