Baked Crepes with Vanilla Cream and Oranges
The egg yolk in the cream is not only decisive for its appearance: it also contains biologically valuable protein which is easily digestible. Furthermore, all fat-soluble vitamins as well as vitamins B1 and B2 are present. They are important for various metabolic processes and for the function of the nerve cells.
If you want to expand your crêpe varieties, you can prepare them with cocoa powder instead of instant coffee. In addition to the orange filets, blood orange, various berry varieties or finely sliced banana slices are also delicious.
(Percentage of daily recommendation)
|Calorie||632 kcal||(30 %)|
|Protein||17.34 g||(18 %)|
|Fat||33.8 g||(29 %)|
|Carbohydrates||67.17 g||(45 %)|
|Sugar added||9.43 g||(38 %)|
|Roughage||1.97 g||(7 %)|
|Vitamin A||386.73 mg||(48,341 %)|
|Vitamin D||2.76 μg||(14 %)|
|Vitamin E||3.07 mg||(26 %)|
|Vitamin B₁||0.31 mg||(31 %)|
|Vitamin B₂||0.64 mg||(58 %)|
|Niacin||3.61 mg||(30 %)|
|Vitamin B₆||0.16 mg||(11 %)|
|Folate||53.32 μg||(18 %)|
|Pantothenic acid||1.32 mg||(22 %)|
|Biotin||12.24 μg||(27 %)|
|Vitamin B₁₂||1.41 μg||(47 %)|
|Vitamin C||35.15 mg||(37 %)|
|Potassium||556.65 mg||(14 %)|
|Calcium||296.55 mg||(30 %)|
|Magnesium||34.62 mg||(12 %)|
|Iron||2.49 mg||(17 %)|
|Iodine||76.13 μg||(38 %)|
|Zinc||1.23 mg||(15 %)|
|Saturated fatty acids||18.06 g|
- For preparation
- softened butter (for molds)
- 2 Oranges
- 2 tablespoons slivered almonds
- powdered sugar (for dusting)
- For the crepes
- 2 teaspoons Instant coffee
- 400 milliliters milk
- 1 egg
- 200 grams Pastry flour
- 2 tablespoons melted butter (and butter for cooking and for brushing)
- 1 tablespoon sugar
- sugar (for dusting)
For the crepes, dissolve the instant coffee in the milk. Mix the egg, the coffee-milk, the flour, the butter and sugar to a smooth batter and let rest for about 10 minutes.
For the cream, boil the milk and the cream with the slit vanilla pod and remove from the heat. Beat the yolks with the cornstarch and sugar in a bowl until creamy. Slowly stir the warm cream milk in a thin stream into the egg yolk cream. Pour everything back into the pot and beat on low heat, stirring constantly to make a sauce. Do not boil. Remove the vanilla pod.
Heat some butter in a pan (or crepe pan) and bake 8 thin crepes from the batter in succession.
Preheat the oven to 200°C (approximately 400°F) convection. Butter 4 single-serving ramekins.
Peel the oranges thoroughly and cut out the fillets. Place 2 crepes in each ramekin and fill with the cream. Top with the orange slices, fold the overhanging crepe edges slightly higher, brush with melted butter and sprinkle with the almonds. Bake in the oven about 10 minutes until light golden brown.
Serve dusted with powdered sugar.