Squid ink crisp.

15 min

Temperature: Cold

Additional culinary preparation: Garnishes

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Water 0.03 l

Sunflower oil 0.03 l

Plain flour 0.005 kg

Squid ink 0.005 kg

Table salt 0.5 g

Elaboration

Combine all the ingredients and strain to eliminate lumps.
Proceed as in the preparation of crepes.
- Grease a non-stick frying pan, when it is very hot, add a little batter and move the pan turning to help the batter spread, once it is done, turn it over.
- For the following rolls there is no need to add more oil.

Nutritional information (1 portion)

Energy

58.23

kcal

Carbohydrates

0.82

Proteins

0.17

Lipids

6.02

Fiber 0.04 g

Saturates 0.78 g

Monounsaturated fatty acids 1.62 g

Polyunsaturated fatty acids 3.61 g

Cholesterol 0.03 mg

Calcium 0.21 mg

Iron 0.01 mg

Zinc 0.01 mg

Vitamin A 0.0 ug

Vitamin C 0.0 g

Folic acid 0.22 ug

Salt (Sodium) 112.8 mg

Sugars 0.0 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

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