Orange Cream Crepes
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
388
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 281 mg | (7 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 82 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp butter
- 75 grams Pastry flour
- 1 egg
- 150 milliliters
- 1 pinch salt
- 2 Oranges
- 50 grams Mascarpone
- 100 grams Quark
- 4 Tbsps sugar (80 grams)
- 4 tsps sunflower oil
- 4 Tbsps Rum
Preparation steps
1.
Melt butter in a saucepan and let cool slightly. Whisk flour, egg, 150 ml (approximately 2/ cup) milk, melted butter and salt until smooth and let rest 10 minutes.
2.
Meanwhile, peel oranges and separate segments, collect juice and squeeze out residual pulp. Combine juice, mascarpone, quark, remaining milk and 2 tablespoons sugar.
3.
Heat oil in a crepe pan. Pour batter into pan and spread thin. Cook until golden, about a minute per side. Remove from pan and let cool. Put orange segments and cream in the center of each crepe. Fold each end over and place in a baking dish. Sprinkle with remaining sugar and rum. Bake in an oven preheated to 240°C (approximately 465°F). Remove and serve immediately.
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