Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Lemon Crepe Purses
- For the crepes
- 1 Vanilla bean
- 150 grams Pastry flour
- 2 eggs
- 275 milliliters milk
- 1 Tbsp melted butter
- 1 pinch salt
- butter (for cooking)
- For the filling
- 1 Vanilla bean
- 1 organic lemon
- 2 Tbsps honey
- 150 grams Quark
- 100 grams Mascarpone
For the pancakes, halve the vanilla pod lengthwise and scrape out the seeds from 1/2. Mix with the flour, eggs, milk, melted butter and salt until smooth and let sit for 10 minutes.
Meanwhile for the filling, scrape the seeds from the remaining vanilla bean. Zest the lemon and peel the fruit thoroughly. Cut the lemon segments out from the membranes and mix with the vanilla seeds and 2 tablespoons honey. Stir the quark with the mascarpone until smooth, then add the lemon mixture.
Melt some butter in a hot pan and cook four pancakes separately until golden brown, about 1 minute on each side. Remove from the pan and spread with the lemon cream. Shape into bags or purses and tie with the vanilla bean halves. Drizzle with honey and serve on lemon halves.
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2 g | (7 %) |