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Fried Crepes Recipe
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Wheat germ oil||2 Tablespoon|
|Soy sauce||3 Tablespoon|
|Dried ginger||1 1⁄2 Pinch (Generous)|
|Green lettuce leaves||8|
|Oil||4 Cup (64 tbs) (For Frying)|
Serving size: Complete recipe
Calories 9464 Calories from Fat 8642
% Daily Value*
Total Fat 977 g1503.8%
Saturated Fat 138.7 g693.7%
Trans Fat 0 g
Cholesterol 811.2 mg
Sodium 3859.4 mg160.8%
Total Carbohydrates 131 g43.7%
Dietary Fiber 19 g76%
Sugars 59.1 g
Protein 75 g150%
Vitamin A 717.9% Vitamin C 105.2%
Calcium 48.3% Iron 66.1%
*Based on a 2000 Calorie diet
Whisk the remaining egg-white and set aside.
Melt the butter and add a little at a time, to make 4 crepes from the batter.
Peel the onions and apples, scrape the carrots, and grate altogether on a vegetable grater.
Rinse off the shrimp and pat them dry.
Heat the oil.
Saute the shrimp 1/2 minute, remove and saute the onions.
Add the carrot and apple and cook about 4 minutes over medium heat.
Add the sherry and the soy sauce and heat for another 2 minutes.
Add the shrimp and season with the ginger.
Spread the filling on the four crepes, brush the edges of the crepes with egg-white, and shape into four-cornered pockets.
Heat the oil in a deep fryer to 350°.
Wash and pat the lettuce leaves dry.
Fry the crepe pockets 2 minutes in the oil, drain on absorbent paper.