Advertisement
Ingredients
1 cup buckwheat or rye flour
½ cup all-purpose flour
2 eggs, separated
4 teaspoons granular yeast
1 ½ cups milk
Salt
4 tablespoons heavy cream
4 tablespoons chopped dill
Nutritional analysis per serving
8 grams carbs; 24 milligrams cholesterol; 66 calories; 1 gram monosaturated fat; 1 gram saturated fat; 3 grams fat; 1 gram fiber; 90 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine the flours in a mixing bowl, and add the egg yolks. Dissolve the yeast in the milk and add it, stirring with a wire whisk. Add salt to taste. Set in a warm place, and let stand for about 2 hours, covered with a towel.
- Step 2
When ready to cook, add the cream and chopped dill. Beat the egg whites and fold in. Cook in a crepe pan as with ordinary crepes.
Private Notes
Comments
I used buttermilk in place of milk and it was great