Herbed Caviar Roulade
|Corn oil||2 Teaspoon|
|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|
Preheat oven to 425Â°.
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.
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