Crepe Cake with Berries and Cream
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
367
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 268 mg | (7 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 200 grams Pastry flour
- 375 milliliters milk
- 2 eggs
- 1 pinch salt
- clarified butter (for frying)
- 400 milliliters Whipped cream
- 2 Tbsps Vanilla sugar
- 1 Tbsp lemon juice
- 400 grams fresh Berry (such as strawberries and red currants)
Preparation steps
1.
Mix flour with a little milk until smooth. Add eggs, salt and remaining milk until smooth batter forms. Let stand for about 20 minutes. Heat butter a pan, pour a ladle of batter into it and swing pan until bottom is evenly covered by batter. Cook on one side for 1-2 minutes and turn crepe over, cook on another side. Prepare the rest of crepes in the same manner (about 6 crepes in total).
2.
Rinse and quarter the strawberries. Rinse and clean currants. Combine cream with vanilla sugar and lemon juice, beat until stiff.
3.
Place crepe on a serving plate, spread with a little cream and top with some berries. Continue stacking crepes, cream and berries until all ingredients are used. Serve.
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