Crêpes Filled with Raspberries
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(0 votes)
Health Score:
46 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
610
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 398 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the crêpes
- 100 grams Pastry flour
- 1 pinch salt
- 2 Tbsps sugar
- 250 milliliters milk
- 3 medium sized eggs
- 25 grams melted butter (cooled)
- clarified butter (for frying)
- For the filling
- 400 grams Raspberries
- 1 packet Vanilla sugar
- 2 Tbsps raspberry Brandy
- 150 milliliters Whipped cream
- 2 egg yolks
- 2 Tbsps sugar
Preparation steps
1.
For the crêpes, combine the flour with the salt and sugar in a bowl. Whisk the milk with the eggs and stir into the flour. Leave to rest for 20-30 minutes.
2.
For the filling, rinse the raspberries and mix with the vanilla sugar and raspberry liqueur. Leave to set in the refrigerator.
3.
For the crêpes, add the butter to the batter and beat vigorously. Pour through a strainer or sieve. Cook the crêpes in a little hot clarified butter.
4.
For the sauce, mix the cream with the egg yolk and sugar in a saucepan over low heat.
5.
Fill the pancakes with the raspberries and serve drizzled with the cream sauce.
