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Exotic Crepes with Fruit Jam

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Exotic Crepes with Fruit Jam
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
506
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie506 kcal(24 %)
Protein9.07 g(9 %)
Fat21.89 g(19 %)
Carbohydrates72.1 g(48 %)
Sugar added19.68 g(79 %)
Roughage3.9 g(13 %)
Vitamin A108.85 mg(13,606 %)
Vitamin D1.33 μg(7 %)
Vitamin E3.69 mg(31 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.25 mg(23 %)
Niacin4.51 mg(38 %)
Vitamin B₆0.46 mg(33 %)
Folate70.97 μg(24 %)
Pantothenic acid1.04 mg(17 %)
Biotin0.45 μg(1 %)
Vitamin B₁₂0.83 μg(28 %)
Vitamin C74.09 mg(78 %)
Potassium467.34 mg(12 %)
Calcium37.91 mg(4 %)
Magnesium85.52 mg(29 %)
Iron2.38 mg(16 %)
Iodine40.1 μg(20 %)
Zinc1.58 mg(20 %)
Saturated fatty acids16.89 g
Cholesterol116.67 mg
Author of this recipe:

Ingredients

for
6
For the pineapple compote
½ cup
cup
1
Pineapple (peeled and diced)
For the pancakes
4
eggs (separated)
2 tablespoons
cup
4 tablespoons
1.333 cups
Coconut flakes (to garnish)

Preparation steps

1.
To make the pineapple compote, caramelise the sugar in a pot and quench with the coconut milk. Add the pineapple, remove from the heat and leave to steep.
2.
To make the pancakes, beat the egg whites until stiff. Mix the egg yolks with the sugar, coconut milk, desiccated coconut and the flour and leave to rest for around 15 minutes. Then fold in the egg whites.
3.
Fry 18 small pancakes one after the other in hot butter. Keep warm in the oven (around 75°C) until they are all finished.
4.
Serve with the lukewarm compote and garnish with the coconut chips.