Cabbage crepes
For pancake lovers, today we suggest experimenting and making cabbage crepes. The usual-looking thin pancakes turn out to be quite unusual, with a distinctly expressed taste and aroma of cabbage. They are soft, so they are quite suitable for wrapping. You can put meat or cheese filling inside. But it's also delicious to eat them just like that, with sour cream or ketchup.
Equipment
- 1 mix bowl
- 1 kitchen chopper
- 1 knife
- 1 chopping board
- 1 frying pan
- 1 glass
- 1 tablespoon
Ingredients
- 200 g white cabbage
- 2 pcs egg
- 1.5 glass flour
- 1 glass water
- ¼ tsp salt
- 2 tbsp vegetable oil
Instructions
- Prepare everything necessary.
- Clean the cabbage from the top leaves, remove the stump. Cut into arbitrary pieces and put in the bowl of a food processor.200 g white cabbage
- Grind until as fine as possible. If there is no equipment, you can pass it through a meat grinder. Crack the eggs.2 pcs egg
- Mix, add flour.1.5 glass flour
- The dough is quite thick. It will be more convenient to continue kneading if you transfer it to a bowl. Pour in water.1 glass water
- And vegetable oil.¼ tsp salt, 2 tbsp vegetable oil
- The consistency will be slightly thicker than for regular thin pancakes. Grease the pancake pan with oil only before the first pancake, pour a ladle of dough into the center and distribute it evenly with a thin layer on the bottom with the back side.
- Fry over medium heat, flip after a minute.
- Fry all the cabbage pancakes on water like this. They can be served both hot and cold.
Nutrition
Calories: 19kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 2mgSodium: 34mgPotassium: 86mgFiber: 1gSugar: 2gVitamin A: 52IUVitamin C: 18mgCalcium: 20mgIron: 0.3mg