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Curry Crepe Batter

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Submitted by Frogslegs

YIELD

12 servings

PREP

15 min

COOK

0 min

READY

75 min

Ingredients

1 237
1 15
TABLESPOON ML CURRY POWDER
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML CHICKEN BROTH
2 2
LARGE LARGE EGGS
1 15
TABLESPOON ML BUTTER, UNSALTED
melted, cooled

Directions

In a blender or food processor blend the flour, curry powder, salt, broth, eggs, and butter for 5 seconds.

Turn off the motor, with a rubber spatula scrape down sides of container, and blend for another 20 seconds.

Transfer the batter to a bowl, let stand covered for 1 hour.

Make crepes in the same procedure as basic crepe batter.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 66 30% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 90mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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