Crêpes with Sweet and Sour Apricots
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
4350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,350 cal. | (207 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 836 g | (557 %) | ||
| Sugar added | 449 g | (1,796 %) | ||
| Roughage | 50.1 g | (167 %) |
more nutritional values
| Vitamin A | 8.7 mg | (1,088 %) | ||
| Vitamin D | 5.5 μg | (28 %) | ||
| Vitamin E | 19.1 mg | (159 %) | ||
| Vitamin K | 110.9 μg | (185 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 40.8 mg | (340 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 301 μg | (100 %) | ||
| Pantothenic acid | 13.4 mg | (223 %) | ||
| Biotin | 94.1 μg | (209 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 291 mg | (306 %) | ||
| Potassium | 10,034 mg | (251 %) | ||
| Calcium | 1,253 mg | (125 %) | ||
| Magnesium | 478 mg | (159 %) | ||
| Iron | 27.4 mg | (183 %) | ||
| Iodine | 105 μg | (53 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 664 mg | |||
| Cholesterol | 732 mg | |||
| Complete sugar | 711 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the crêpes
- ½ l milk
- 3 eggs
- 140 grams Pastry flour
- butter (for cooking)
- For the sweet and sour apricots
- 3 kilograms Apricot
- ½ l Vinegar
- 450 grams sugar
- 1 Vanilla bean
- 1 tsp salt
Preparation steps
1.
For the apricots: Cut an "X" in the base of each apricot, blanch in boiling water, shock in ice water, peel, cut in half and pit. Transfer to 2 pots. Bring the vinegar, 1/2 liter (approximately 2 cups) water, sugar, split vanilla bean and salt to a boil then pour over the fruit. Cover and let infuse for 8 days. Strain the liquid into a clean saucepan, bring back to a boil then pour over the fruit. Let infuse for at least 2 days.
2.
For the crêpes: Whisk the milk, flour and eggs together. Working in batches, melt some butter in a crêpe pan and cook the crêpes until golden brown on both sides. Serve with the sweet and sour apricots.
