Thin Custard-Style Whey Crêpes
An original recipe for custard-style whey crêpes. They come out thin and sturdy, which makes them great for wrapping around a filling — a sweet one, in this case. If you cut back on the sugar and vanilla sugar, you can make them for savory fillings too.
Annelly
Recipe author
Thin Custard-Style Whey Crêpes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
4 g
Fats 19 %
6 g
Carbohydrates 68 %
21 g
156 kcal
GI:
19
/
0
/
81
- Beat the eggs well with the sugar until foamy. 2. Add the whey, vanilla sugar, and vegetable oil. 3. Sift in the flour a little at a time, mixing well until all the lumps are gone. 4. The batter should come out thicker than ordinary crêpe batter — more like pancake batter. 5. In a separate saucepan, heat the milk to a boil. 6. Pour the hot milk into the batter in a thin stream, stirring as you go — this gives you a custard-style batter. 7. Pour the batter in a thin stream and cook the crêpes on both sides in a well-heated skillet, no oil needed (you can grease it the first time).
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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
- Serum - 31 kcal/100g
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