4 Serves
100 Mins
Prepare the crepe batter by whisking flour, milk, and eggs in a large bowl until smooth.
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IndonesianVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
107 µg / 400 µgCalcium
178 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
228 mg / 1,250 mgPotassium
261 mg / 4,700 mgSodium
347 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
149 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Cook thin crepes in a non-stick skillet over medium heat and set aside.
Sauté the filling ingredients in a pan with a little oil, seasoning with salt and pepper to taste.
Place a spoonful of filling onto each crepe, fold the edges, and roll into a cylinder.
Dip the rolls into beaten egg and coat thoroughly with breadcrumbs.
Deep fry the coated risoles in hot oil until they are golden brown and crispy, then drain on paper towels.
54
g12
g35
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Thai