Crepes with Pear Compote and Hazelnuts
Crepes with pear compote and hazelnuts - Sweet rolls with crisp fruity filling.
Healthy, because
Even smarter
Nutritional values
Eggs and milk contain plenty of proteins, which are important for muscle building, among other things. The nuts score points with vitamin E and unsaturated fatty acids.
If you like, you can easily prepare the filling with apples instead of pears. You also have a free choice of nut variety - whatever tastes good is allowed!
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 332 mg | (8 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 57 mg |
Ingredients
- Ingredients
- 3 -4 ripe Pear (600 g)
- 70 grams sugar
- 250 milliliters dry white wine
- 1 Cinnamon stick
- 2 cloves
- 200 grams Pastry flour
- 2 eggs
- 500 milliliters
- 1 Tbsp Canola oil
- 4 Tbsps Hazelnuts (60 grams)
- 2 stalks mint
Preparation steps
Peel pears, quarter, core and cut into small cubes. Place in a saucepan with 20 grams (approximately 3/4 ounce) of sugar and bring to a boil. Add the wine and spices and simmer over medium heat, stirring occasionally for 10 minutes. Remove from the heat, remove spices and let cool.
In a bowl, whisk the flour with eggs, milk and remaining sugar until smooth. Heat some oil in a pan, pour a ladleful of batter into the hot pan, and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside, 1-2 minutes. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crepes.
Meanwhile, chop nuts coarsely and toast in a dry skillet until fragrant. Remove and set aside.
Rinse mint, shake dry and coarsely chop.
Spread 3/4 of the pear compote on the crepes, sprinkle with nuts, roll up and cut in half. Place 2 halves on each of 8 plates and divide the remaining pear compote among them. Garnish with mint.
