Crepes with Vanilla Cream
Whether pancakes, pancakes or crêpes - this classic always works! The creamy filling also scores with a good portion of protein, which is good for the muscles. Milk, quark and cream also provide us with bone-strengthening calcium and phosphorus.
Those who find the filling alone too boring can spice it up with fresh fruit of the season. A little cinnamon in the pancake batter also creates a Christmassy atmosphere.
- For the crepes
- 300 milliliters milk
- 150 grams Pastry flour
- 2 eggs
- 2 tablespoons butter (melted)
- 1 teaspoon sugar
- 1 pinch salt
- vegetable oil (to fry)
For the crepes: Stir milk into flour smoothly, add eggs and mix well. Add melted butter, sugar and salt to dough and let rest for 10-15 minutes.
For the vanilla cream: Mix quark, heavy cream and vanilla sugar until creamy.
Fry crepes in hot crepe pan or lightly oiled nonstick skillet.
Pour batter into pan and rotate until pan's surface is evenly covered with dough
Cook pancakes over medium heat for about 1 minute until golden brown, then turn and cook on opposite side for about 1 minute. Repeat with remaining dough to make 8-12 crepes. Set crepes aside or place in oven at 80°C (approximately 175°F) to keep warm.
Spread each crepe with vanilla cream, fold and serve dusted with powdered sugar.