Source: nephrodiet francapasticci.it

Presentation

A nutritious recipe, consisting of a second course prepared with protein-free flour, egg, butter, protein-free milk, salt

Ingredients

about 10-12 cracks

Apoprotein flour – 50 g (1.8 oz / ≈ ⅓ cup)

Egg – 1 large

Butter – 10 g (0.35 oz / ≈ 2 teaspoons)

Apoprotein milk – 125 g / 125 ml (4.2 fl oz / ≈ ½ cup)

Salt – a pinch (≈ 1 g / 0.03 oz)

Method

In a small saucepan, melt the butter.

Prepare a batter with the egg, milk and protein-free flour: it must be smooth and homogeneous.

Add the melted butter to the batter and mix.

Cover with plastic wrap and let it rest for at least 1 hour.

Heat a non-stick pan (diameter of 12-15 cm) on the stove,

When it is hot, pour a little batter into the center of the pan and then, tilting and rotating it, try to distribute it over the entire surface.

Let the crepe set on one side and then turn it with the help of a spatula. As soon as it is ready, slide it onto a plate.

Prepare the remaining ones with the same procedure.

Allergens

Butter: milk allergens (except in clarified butter) if not clarified

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Protein-free milk: contains milk allergens

Egg: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Butter: source of fat-soluble vitamins (A, D, E and K) favorable to the health of the eyes, mucous membranes, bones, immune system and blood clotting.

Protein-free flour: indicated in case of kidney failure or liver dysfunction.

It stimulates the synthesis of serotonin which counteracts depression and promotes good mood

Protein-free milk: contains a protein residue of no more than 1%, favourable to kidney function and liver dysfunction.

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Egg: source of Vitamin E that protects the immune system from harmful fatty acids. Rich in Vitamin D that fights mood disorders

Safety / Intended use

Product also intended for subjects with:

• Anorexia – Weight Loss
• Constipation or constipation

With caution in case of:

• Mucositis (inflammation and injury of the oral cavity)

Not recommended in case of:

• Diarrhea
• Dysphagia (Problems chewing – swallowing)