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Herbed Caviar Roulade

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Ingredients
  Corn oil 2 Teaspoon
  Eggs 2
  Unbleached all purpose flour 1⁄2 Cup (8 tbs)
  Milk 1 Cup (16 tbs)
  Chives 2 Teaspoon, chopped
  Chopped parsley 1 Tablespoon
  Chopped dill 2 Teaspoon
Directions

Preheat oven to 425°.
Brush an 11 x 17 inch jelly roll pan lightly with corn oil.
In the bowl of an electric mixer, beat eggs, for 15 seconds until pale yellow.
With mixer on, add milk in a slow stream, flour and mix until smooth, carefully scraping down sides.
Turn mixer off.
Add salt, chives, parsley and dill and mix to blend for a few seconds.
Let mixture rest in bowl at room temperature for 30 minutes.
With a rubber spatula, spread batter evenly on jelly roll pan.
Bake for 12 minutes.
Remove from oven and let cool in pan.
When cool, loosen bottom with metal spatula.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Interest: 
Gourmet

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 625 Calories from Fat 252

% Daily Value*

Total Fat 28 g43.5%

Saturated Fat 8.3 g41.3%

Trans Fat 0 g

Cholesterol 445.6 mg148.5%

Sodium 246.5 mg10.3%

Total Carbohydrates 66 g22.1%

Dietary Fiber 2.8 g11.1%

Sugars 13.2 g

Protein 28 g55.9%

Vitamin A 63.8% Vitamin C 57.1%

Calcium 36.9% Iron 37.7%

*Based on a 2000 Calorie diet

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Herbed Caviar Roulade Recipe