Crepes with Pear Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 9.12 g | (9 %) | ||
| Fat | 19.79 g | (17 %) | ||
| Carbohydrates | 47.64 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.55 g | (15 %) |
| Vitamin A | 159.31 mg | (19,914 %) | ||
| Vitamin D | 1.26 μg | (6 %) | ||
| Vitamin E | 2.76 mg | (23 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 1.46 mg | (12 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 21.92 μg | (7 %) | ||
| Pantothenic acid | 0.33 mg | (6 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.56 μg | (19 %) | ||
| Vitamin C | 7.25 mg | (8 %) | ||
| Potassium | 379.15 mg | (9 %) | ||
| Calcium | 148.77 mg | (15 %) | ||
| Magnesium | 18.14 mg | (6 %) | ||
| Iron | 1.26 mg | (8 %) | ||
| Iodine | 29.12 μg | (15 %) | ||
| Zinc | 0.42 mg | (5 %) | ||
| Saturated fatty acids | 7.51 g | |||
| Cholesterol | 80.63 mg |
Ingredients
- For the crepes
- 1 egg
- 200 milliliters milk
- 100 grams Pastry flour
- 2 drops liquid Stevia (organic, to taste)
- 2 Tbsps Canola oil
- For the filling
- 3 Pear
- 1 Tbsp lemon juice
- 1 Vanilla bean
- 4 Tbsps dry white wine
- 4 drops liquid Stevia (organic, to taste)
- 100 grams Quark
- 1 pinch cinnamon
- 100 milliliters Whipped cream
Preparation steps
Mix the egg, the milk, the flour and stevia powder to a smooth batter and let it rest for about 10 minutes.
Meanwhile, rinse pears, peel and cut into bite-sized pieces. Drizzle with the lemon juice. Slit the vanilla bean lengthwise and scrape out the marrow. Put the pears, the marrow, the pod and the wine in a pot. Put in 1-2 drops stevia and simmer for 5-10 minutes, until pears are tender. remove the vanilla pod, taste and sweeten as needed with stevia. Stir in the quark and the cinnamon. Beat the cream until stiff and fold in. Taste again and sweeten with stevia as needed.
For the crepes, heat a little bit of oil in a crepe pan (or nonstick pan). Ladle in with a small amount of batter so that the batter is distributed thinly throughout the pan and cook until golden brown, about 2 minutes. Turn over and cook the other side 1-2 minutes. In this way, cook the whole batter to 8 crepes.
Spread the crepes with quark cream and pear filling, roll up and serve.
