Crepes with Whole-Grain Flour and Starch
All-purpose crepes for any occasion! Whole-grain crepes can be filled with sweet or savory fillings and served with all kinds of sauces. If you don't have starch on hand, you can swap in all-purpose flour, and it's best not to go overboard with the sugar in this recipe.
NataliM
Recipe author
Crepes with Whole-Grain Flour and Starch
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 %
6 g
Fats 19 %
7 g
Carbohydrates 65 %
24 g
173 kcal
GI:
33
/
0
/
67
- Crack the eggs into a bowl, add the sugar and salt, and beat with a hand whisk.
- Pour the milk and vegetable oil into the egg mixture and stir.
- Now sift in the flour and starch and whisk everything until smooth — the batter should be silky, without a single lump.
- Let the batter rest for 10–15 minutes, then fry the crepes on both sides until golden.
- Serve with savory sauces, or with honey, jam, or preserves.
- Help yourself — it's really tasty!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Krupchatka flour - 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
- Corn starch - 329 kcal/100g
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