Chocolate Crepes with Vanilla Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 885 cal. | (42 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.2 μg | (52 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 921 mg | (23 %) | ||
| Calcium | 336 mg | (34 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 30 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 59 g |
Ingredients
- for the crepes
- 2 medium eggs
- 60 grams Pastry flour
- 2 Tbsps sugar
- 2 Tbsps cocoa powder
- 300 milliliters milk
- 30 grams butter
- clarified butter (for greasing the pan)
- for the vanilla cream
- 500 grams Quark
- 1 large egg
- 50 grams powdered sugar
- 1 packet Vanilla sugar
- 2 Tbsps vanilla pudding mix
- For preparing and serving
- butter (for greasing the pan)
- 200 grams Mocha flavored chocolate
Preparation steps
Separate one egg. Whisk the flour, sugar, cocoa powder, milk, egg and egg yolk together until smooth. Beat the egg white until stiff and fold into the batter. Melt the butter and stir into the batter. Heat a bit of butter in a non-stick pan and ladle several tablespoons of the crepe batter in. Cook until golden brown on both sides, remove from the pan, cover with aluminum foil to keep warm and continue with the remaining ingredients.
For the vanilla cream: Strain the quark through a fine mesh sieve. Separate the egg and beat the egg white until stiff. Beat the egg yolk with the powdered sugar and vanilla sugar. Stir the vanilla pudding powder into the quark and mix until smooth. Stir the egg yolk mixture into the quark mixture, then fold in the egg whites.
Place the crepes on a buttered baking sheet, spread the vanilla cream on top and roll up. Bake in an oven preheated to 180°C/160°C convection/gas mark 2 (approximately 350°F/325°F convection) for 15-20 minutes.
Melt the mocha flavored chocolate in a double boiler or heatproof bowl over a saucepan of simmering water. Remove the crepes from the oven, drizzle with the melted chocolate and serve.
