Try this Filloa with Walnut Cream recipe, or contribute your own.
Suggest a better descriptionMix all the ingredients together and rest for 30 minutes to allow the glutens to emerge from the flour. Make thin pancakes as you would for crepes on a seasoned milk steel or cast iron pan. Keep warm under a cloth while you make the walnut cream. Walnut cream: Crush the nuts to a fine powder and boil in the water, with the cinnamon stick or cassia bark, until it has reduced to a paste. Remove the cinnamon stick. Add the sugar and milk and simmer slowly until the milk has reduced to a creamy consistency. This will take at least 20-30 minutes. Spread the nutty cream on to the individual crepes and then roll up and enjoy!
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Serving Size: 1 Serving (3035g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4494 | ||
Calories from Fat: 2390 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 265.6g | 354 % | |
Saturated Fat 61.5g | 308 % | |
Monounsaturated Fat 64.7g | ||
Polyunsanturated Fat 114.4g | ||
Cholesterol 4337.5mg | 1335 % | |
Sodium 6594.5mg | 227 % | |
Potassium 4342.4mg | 114 % | |
Total Carbohydrate 340.5g | 100 % | |
Dietary Fiber 18.7g | 75 % | |
Sugars, other 321.8g | ||
Protein 212.9g | 304 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4494
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