Crepes with pear compote and hazelnuts
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.