Citrus Crepe Desserts
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 38 min.
Ready in
Calories:
537
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 395 mg | (10 %) | ||
| Calcium | 352 mg | (35 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pancakes
- 1 Vanilla bean (halved lengthways, seeds scrapped out)
- 1 cup flour
- 2 eggs
- 1 ⅛ cups milk
- 1 Tbsp melted butter
- butter (for frying)
- For the filling
- 1 Vanilla bean (halved lengthways, seeds scrapped out)
- 1 organic lemon (zest grated)
- 2 Tbsps honey
- ⅔ cup Quark
- ½ cup Mascarpone
Preparation steps
1.
To make the pancakes mix together the vanilla seeds, flour, eggs, milk, butter and a pinch of salt until smooth. Leave to rest for approx. 10 minutes.
2.
In the meantime fillet the lemons and mix the fillets with the vanilla and approx. 2 tbsp honey. Mix together the quark with the mascarpone and stir in the lemon mixture.
3.
Melt some butter in a pan and make 4 pancakes from the mixture. Fry on each side for 1 minute until golden brown. Remove from the pan and fill with the lemon cream. Shape into parcels and tie with the vanilla pod halves. Drizzle with honey and serve on lemon halves.
