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Add a photoRaciónes: 6
Ingredientes
- 1 1/2 c. Lowfat milk
- 4 x Large eggs
- 3 3/4 ounce Pastry flour -=Or possibly=-
- 3 ounce - All-purpose flour -AND-
- 3/4 ounce - Cake flour
- 1 pch Salt
- 1/2 ounce Melted butter Chives, blanched Caviar Lowfat sour cream (or possibly creme fraiche) Butter, melted
Direcciones
- COMBINE ALL INGREDIENTS for the crepes, except the butter. Whisk well and pass through a fine strainer. Let rest 1 hour. Add in butter before cooking the crepes. Cook the crepes and be careful not to brown them. Lay the crepe out on a piece of parchment or possibly a clean towel (do not lay out more than 12 at a time or possibly they will dry out). Fill with a spoonful of caviar and lowfat sour cream. Pull the edges of the crepes up to create small purses and tie with a chive. Serve hot or possibly at room temperature, lightly brushed with butter.
- These crepes can also be rolled or possibly folded in the more traditional manner if forming the purses seems like a daunting task. The result is beautiful, however, and worth the extra effort.
- New York Cooking School. Katherine used to be the chef at the Quilted Giraffe in New York. These crepes are a signature dish of which restaurant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 6 servings | |
| Calories 150 | |
| Calories from Fat 36 | 24% |
| Total Fat 4.06g | 5% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 99mg | 4% |
| Potassium 158mg | 5% |
| Total Carbs 19.58g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.48g | 2% |
| Protein 8.31g | 13% |
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