Check out the Coconut Butternut Squash Crepe calories and how many carbs in Coconut Butternut Squash Crepe. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Saturday, October 15, 2011 at 2:12pm
filed under
Breads
Serving size: 1 each Recipe category: Breads Prep time: 15 min Cook time: 25 min Difficulty: Normal
Calories: 169 (8% DV) Fat: 13g (19% DV) Carbohydrates: 11g (4% DV) Protein: 3g (7% DV)
Ingredients: Makes 12 servings (12 each)
1/2
cup
1
cup
8
tablespoons
1/2
teaspoon
1
tablespoon
8
ounces
8
ounces
1/4
cup
2
1
cup
Directions:
1
Preheat the oven to 350F. Prepare a baking sheet, line a silpad, parchment paper or spray non-stick cooking spray. Cut the butternut squash in half, lengthwise. Use a spoon to scope out the seeds. Put the butternut squash on the baking sheet, cut side down. Bake for 1 hour. The flesh should be very soft when it is done. Scope out the flesh. Use a potato masher to mash the butternut squash flesh until very fine.
2
Measure out 1/2 cup mashed butternut squash flesh and put in a large bowl. Add in the remaining ingredients and mix well. The batter should be smooth, running but not too liquidating. To achieve the best texture, you can use a medium grind sieve to filter out any lumps in the batter.
3
Rest the batter for 10 to 15 minutes.
4
Heat a 8" to 9" nonstick fry pan over medium high heat. Add 1/4 cup batter into the pan. Swirl to cover the bottom of the pan completely. Cook each side 1 to 2 minutes or until light golden brown. Remove from the pan to a flat bottomed container. Loosely but completely cover with a kitchen towel.
5
Repeat step 4 for the rest of the batter.