Soul Food

Baked Crepes with Vanilla Cream and Oranges

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Baked Crepes with Vanilla Cream and Oranges
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
632
calories
Calories

Healthy, because

Even smarter

Nutritional values

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.

1 each contains
(Percentage of daily recommendation)
Calorie632 kcal(30 %)
Protein17.34 g(18 %)
Fat33.8 g(29 %)
Carbohydrates67.17 g(45 %)
Sugar added9.43 g(38 %)
Roughage1.97 g(7 %)
Vitamin A386.73 mg(48,341 %)
Vitamin D2.76 μg(14 %)
Vitamin E3.07 mg(26 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.64 mg(58 %)
Niacin3.61 mg(30 %)
Vitamin B₆0.16 mg(11 %)
Folate53.32 μg(18 %)
Pantothenic acid1.32 mg(22 %)
Biotin12.24 μg(27 %)
Vitamin B₁₂1.41 μg(47 %)
Vitamin C35.15 mg(37 %)
Potassium556.65 mg(14 %)
Calcium296.55 mg(30 %)
Magnesium34.62 mg(12 %)
Iron2.49 mg(17 %)
Iodine76.13 μg(38 %)
Zinc1.23 mg(15 %)
Saturated fatty acids18.06 g
Cholesterol285.02 mg

Ingredients

for
4
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 cream
200 milliliters milk
200 milliliters Whipped cream
½ Vanilla bean
3 egg yolks
1 teaspoon cornstarch
2 tablespoons sugar
How healthy are the main ingredients?
OrangeeggsugarsugarWhipped creamsugar

Preparation steps

1.

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.

2.

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.

3.

Heat some butter in a pan (or crepe pan) and bake 8 thin crepes from the batter in succession.

4.

Preheat the oven to 200°C (approximately 400°F) convection. Butter 4 single-serving ramekins.

5.

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.

6.

Serve dusted with powdered sugar.