Pâté-Filled Crepes
Love crepes? Here's a great option for dinner. These pâté-filled crepes come out incredibly soft and tender—you won't be able to stop! Serve them with a sauce or sour cream if you like. The pâté doesn't have to be liver-based; the main thing is that it's fresh. You can cut the milk in the batter with an equal amount of water, or make the crepes with water alone.
lianaN
Recipe author
Pâté-Filled Crepes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 %
5 g
Fats 51 %
21 g
Carbohydrates 37 %
15 g
271 kcal
GI:
13
/
0
/
87
- Make the crepes: crack the egg into a bowl, pour in the warm milk and vegetable oil, and mix with a hand whisk. Season with salt, and don't forget the sugar. Carefully sift in the flour and whisk the batter until it's smooth and free of lumps. Cook the crepes on a hot skillet until golden on both sides. While the crepes are still warm, spread them with pâté and roll them up. 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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour grits - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Liver pate - 314 kcal/100g
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