Crêpes with Carrot and Dried Apricot Filling
Thin crêpes with a bright, tasty filling.
Maria
Recipe author
Crêpes with Carrot and Dried Apricot Filling
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 %
5 g
Fats 6 %
2 g
Carbohydrates 77 %
24 g
135 kcal
GI:
63
/
0
/
38
- Filling. Wash, peel, and slice the carrots into rounds. Cover with cold water, bring to a boil, and cook, covered, for 20 minutes. Drain in a colander and let the water run off. Rinse the dried apricots, add just enough boiling water to barely cover them, and simmer over low heat for 10 minutes. Drain in a colander. Combine the carrots and dried apricots and blend into a purée. Stir in the cinnamon. 2. Batter. Beat the egg with the milk. Whisking constantly, add the flour so no lumps form. Mix in 1 tablespoon of vegetable oil and a pinch of salt. 3. In a skillet with hot vegetable oil, cook the crêpes until golden brown. 4. Spread each crêpe with the carrot purée and fold into triangles. Before serving, you can sprinkle them with chopped pistachios and garnish with mint leaves.
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Cinnamon - 247 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Dried apricots - 215 kcal/100g
- Uryuk - 290 kcal/100g
- Dried peaches - 254 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
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