Baked Sweet Cheese-filled Crepes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 822 cal. | (39 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 30.9 μg | (69 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 417 mg | (10 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 27.3 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 529 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 200 grams Pastry flour
- 1 pinch salt
- 2 eggs
- 250 milliliters milk
- 250 milliliters carbonated mineral water
- 350 grams Quark
- 4 egg yolks
- 3 Tbsps sugar
- 1 tsp Lemon peel
- 2 tsps lemon juice
- clarified butter (to saute)
- 3 Tbsps Red currant jelly
- butter (for the mold)
- 250 grams Whipped cream
- sugar (to sprinkle)
Preparation steps
In a bowl, whisk together the flour, salt and eggs. Gradually whisk in the milk and bottled water until smooth and well combined. Cover and let stand 30 minutes.
Mix together the quark, 2 egg yolks, 2 tablespoons sugar, lemon zest and juice until well combined, set aside.
Stir the batter.
Heat a little clarified butter in a 24 cm (approximately 9-inch) pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crepes. Set aside.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish.
Brush each crepe with 1 tablespoon jelly and 1 tablespoon of the quark mixture and carefully roll up.
Place the crepes seam-side down in the baking dish. Bake on the second shelf from the bottom for 15 minutes. In a bowl, mix together the cream, egg yolks and the remaining sugar, pour over the crepes and bake until golden brown, about 25 minutes. Sprinkle with sugar and serve immediately.
