* Exported from MasterCook *
Provencal Crepes - Socca
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups farina di ceci -- (chickpea flour)
1/3 Cup all-purpose flour
3/4 tsp. salt
1 1/4 cups milk
1 Tbsp. extra virgin olive oil
1/4 cups water
To coat skillet: -- clarified butter
Sift the two flours together with a fork. Add the salt and whisk in the milk and olive oil. Let the batter rest for 15 minutes.
Add water and stir well, then pass the batter through a sieve.
Over medium-high heat, melt the butter in an 8" nonstick pan. Pour a thin layer of batter in the pan, tilting it to get the entire surface covered. Cook until brown, flip and cook on the other side. Repeat with remaining batter, laying parchment or waxed paper between crepes. For a great treat, put a crepe back in the pan with a little more lard or butter, top it with greens, sliced fruit or cheese. Let these ingredients warm through. Top this with another crepe and flip the whole thing over. Remove from heat, slice and serve immediately.
Yield: about 12 crepes
Cuisine:
"French"
Source:
"Chefstop.com"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"12 crepes"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 74 Calories; 3g Fat (31.9% calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 152mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
ไม่มีความคิดเห็น:
แสดงความคิดเห็น