Cherry Crêpes with Chocolate Sauce
Cherry Crêpes with Chocolate Sauce - Wafer-thin French pancakes with a sweet and fruity accompaniment.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 571 mg | (14 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 58 mg |
Ingredients
- Ingredients
- 150 grams Pastry flour
- 100 grams sugar
- 2 eggs
- 350 milliliters
- salt
- 2 tsps Canola oil
- 500 grams Sweet cherry
- lemons
- 400 milliliters Cabbage
- ground cinnamon
- 1 Tbsp cornstarch
- 40 milliliters dry Red wine
- 100 grams white Couverture
- 100 grams dark Couverture
Preparation steps
For the crêpes, combine the flour with 50 grams of sugar (approximately 2 ounces), the eggs, milk and a pinch of salt. Mix until smooth and creamy.
Heat some oil in a pan and spoon on a small ladle of batter. Gently rotate and tilt the pan to let the batter run evenly. Fry on both sides for about 2 minutes until golden. Remove and keep warm in the oven at 80°C (approximately 175ºF).
Repeat the process for the rest of the batter for a total of 8 crêpes.
For the filling, rinse, pit and drain the cherries. Squeeze half the lemon. Heat the cherry juice with the lemon juice, the remaining sugar and a pinch of cinnamon. Mix the cornstarch with the red wine and gradually stir into the juice mixture. Add the cherries and simmer for 4 minutes. Remove from the heat and allow to cool.
For the sauce, chop the chocolate coarsely and melt over a pan of hot, not boiling water.
Spoon the cherries onto the crêpes and fold over. Arrange on 8 plates. Serve drizzled with chocolate.
