Crêpes with cherries and vanilla custard
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 527 kcal | (25 %) | ||
| Protein | 14.7 g | (15 %) | ||
| Fat | 17.2 g | (15 %) | ||
| Carbohydrates | 75 g | (50 %) |
Ingredients
- For the cherries and vanilla custard
- 250 grams Sour cherry
- 250 milliliters Cabbage
- 2 packets Vanilla sugar
- red Pie glaze
- 400 milliliters milk
- 1 packet Instant pudding
- 2 Tbsps sugar
- 100 grams Yogurt (0.1% fat)
- For the crêpes
- 125 grams Pastry flour
- 1 pinch salt
- 2 Tbsps sugar
- 250 milliliters milk
- 2 medium eggs
- 2 Tbsps clarified butter
- To serve
- 30 grams Pumpernickel bread
- 3-4 tsp Cherry brandy
- green sprinkle
Preparation steps
For the cherries: Rinse the cherries, remove the stems and pit. Prepare the pie glaze according to package instructions with the cherry juice and vanilla sugar. Add the cherries and simmer for 1 minute. Let cool, stirring occasionally.
For the custard: Prepare the pudding powder according to package directions with the milk and sugar. Stir in the yogurt and let cool.
For the crêpes: Whisk the flour, salt, sugar, milk and eggs together. Let stand for 15 minutes. Working in batches, melt the butter in a crêpe pan and cook the crêpes until golden brown on both sides. Let cool.
To serve: Finely crumble the pumpernickel and sprinkle with Kirsch. Fold up the crêpes and arrange on the serving plates with the cherries and vanilla custard. Sprinkle with pumpernickel and sprinkles.