Orange Cream Crepes

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Orange Cream Crepes
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Health Score:
4,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
For the batter
3 eggs
2 tablespoons Vanilla sugar
1 generous pinch lemon zest (organic)
120 grams Pastry flour
2 tablespoons cornstarch
sugar (for dusting)
For the filling
2 (organic) Oranges
200 grams Mascarpone
40 grams sugar
1 generous pinch Vanilla bean
200 milliliters Whipped cream
powdered sugar (for dusting)
mint (for garnish)
How healthy are the main ingredients?
MascarponeWhipped creamsugareggsugarOrange

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

For the batter: Separate eggs and beat yolks and vanilla sugar until creamy. Beat egg whites and lemon zest until stiff. Fold flour and cornstarch into whites, then fold all into egg yolk cream.

Line a baking sheet with parchment paper. Pour 4 disks (about 16 cm or 6 inches in diameter) of batter onto baking sheet. Bake until golden brown, about 10 minutes. Remove from oven, release onto a sugared tea towel and peel off parchment. Let cool.

3.

For the filling: Rinse orange with hot water, pat dry and zest. Peel both oranges and carefully separate segments from white skins, reserving juice. Squeeze juice from remaining pulp. 

4.

Combine mascarpone, sugar, orange zest, vanilla seeds and 2-3 tablespoons of orange juice. Beat cream until stiff and fold into mascarpone mixture. Spread filling and orange segments onto each crepe and dust with powdered sugar. Serve garnished with mint.