Bites of Crepe

Makes: 4 Crepes

Ingredients:
250 ml. Goat’s milk
100 g Flour, wholemeal
1 egg
Cinnamon
(Little) Butter (for the pan)

Recipe preparation:
…Put all ingredients (except butter) in a bowl and stir well until completely combined and the batter is nice and smooth.
Tip: Strain through a fine-mesh sieve into a medium bowl, using a rubber spatula to help press it through; discard solids. Batter can be saved in a covered glass bowl in the refrigerator for 1-2days
…Heat a large nonstick pan over medium, then brush lightly with some butter. As soon as it warms up, add 1 ladleful of crepe batter and tilt the pan so that it spreads to cover the bottom of the pan.
…Cook for a little, until golden, then toss or turn with a rubber spatula and cook for about 1minute on the other side.
…Lay the crepe on a plate and keep warm. Cook the other crepes similarly.
…Serve warm or at a room temperature with tahini sesame butter (from 100% whole-grain sesame seeds), honey and banana sclices and….kali orexi!

ToP TiP: Serve with homemade “chocolate filling” from tahini, unsweetened cocoa powder and honey or with spreads and other ingredients of your preference. Strive for quality, good foods and food products. Favor authenticity!

“Nothing is so conductive to (sweet) good health and wellness as this capacity for eating good food. Be mindful in your buying! The secret to make good food choices is hidden in the food labels. Don’t forget to read the ingredient list. Strive for simple, recognizable ingredients and wholesome foods. Less is more! Be a #consciousconsumer!”


#ThriveThroughGoodFood
Love
Christina

________________________________________________________________________________
Nutritional Composition per crepe without filling (according to the ingredients and preparation stated in the recipe):
Energy (Kcal) 150, Total Fat (g) 4 (of which saturates 1.8g, mono-unsaturates 0.46*g, polyunsaturates 0.2*g), Cholesterol (mg) 180, Carbohydrate (g) 19 (of which sugars 3.5g), Fibre (g) 7, Protein (g) 8.8, Salt (g) 0.13
Vitamins and Minerals: Vitamin Α (μg) 15*, Carotene (μg) – , Vitamin D (μg) 0.4*, Vitamin Ε (mg) 0.2*, Vitamin Κ (μg) – , Vitamin C (mg) -, Thiamin (mg) 0.01*, Riboflavin (mg) 0.06*, Vitamin Β6 (mg) 0.01*, Folic acid (μg) 3.75*, Vitamin Β12 (μg) 0.25*, Biotin (μg) 2*, Pantothenic acid (mg) 0.15*, Potassium (mg) 17.6*, Calcium (mg) 88, Phosphorus (mg) 85, Magnesium (mg) 1.75*, Iron (mg) 0.24, Zinc (mg) 0.16*, Copper (mg) Trace, Selenium (μg) –

Symbols used in the Nutritional Composition: –  Νο information available; * This value represents lower limits because for one or more of the constituent foods of the respective dish no information was available concerning the concentration of the corresponding nutrient; Trace The nutrient exists only in traces in the particular dish.

Important Note:
#1.The provision of any food information is in accordance with the rules laid down in Regulation (EC) No 1924/2006 (lastly amended by Regulation (EU) No 1047/2012) on nutrition and health claims on food and in line with the opinions of the Authority.

#2. The nutritonal content of the recipe was calculated using the Greek Food Composition Dataset (FCDB) by the Hellenic Health Foundation (Published by EuroFIR AISBL 2011), the British Food Composition tables “McCance and Widdowson’s Composition of Foods Integrated Dataset (CoFIDs)” (accepted data source for food composition) (Full dataset 2015) and the Nutritional information from manufacturers and retailers