Crepes with Rhubarb Compote
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
advanced
Difficulty
Preparation:
55 min.
Preparation
Calories:
588
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 588 cal. | (28 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,064 mg | (27 %) | ||
| Calcium | 440 mg | (44 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the compote
- 600 grams Rhubarb
- 375 milliliters clear, sweetened Apple juice
- 1 Tbsp cornstarch
- 50 grams sugar
- For the crepes
- 100 grams Pastry flour (Type 405)
- 1 pinch salt
- 1 packet Vanilla sugar
- milk
- 3 eggs
- clarified butter (for baking)
Preparation steps
1.
For the compote, rinse rhubarb, trim and cut into bite-size pieces. Boil apple juice in a saucepan, add rhubarb and cook for about 5 minutes. Mix cornstarch in a bowl with a little cold water and add to the saucepan. While stirring, bring to a boil and sweeten to taste with sugar. Remove the saucepan from the heat and let cool.
2.
For the crepes, mix flour, salt, vanilla and milk in a bowl and let rest for 30 minutes. Then add eggs and mix. Melt butter in a pan and fry crepe batter in portions until golden brown.
3.
Spread each crepe with rhubarb compote and fold crepe over filling. Serve sprinkled with almonds and garnished with mint.
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