Naturally Ella · by Erin Alderson
Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream
NUTRITION · PER SERVING—
CAL 22%·PRO 20%
CARBS 59G53% OF CAL
7G FIBER15G OTHER37G TOTAL SUGAR
FAT 14G29% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rye crepes filled with warm sorghum-bourbon strawberries and topped with ice cream. A sophisticated dessert combining earthy rye with boozy fruit.
dessert🍳 skilletvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- Crepes
- ¼ cup rye flour
- ¼ cup whole wheat pastry flour*
- ¼ teaspoon sea salt
- 2 large eggs
- 1 tablespoon sorghum syrup
- ½ cup whole milk
- ¼ teaspoon vanilla
- 1 tablespoon melted butter
- Strawberries
- 2 cups quartered strawberries
- ¼ cup bourbon
- 2 tablespoons sorghum syrup
- 4 scoops vanilla ice cream
At a glance
PER SERVING
CAL 22%·PRO 20%
CARBS 59G53% OF CAL
7G FIBER15G OTHER37G TOTAL SUGAR
FAT 14G29% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 136mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 727mg
- Calcium
- 186mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 136MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.