Orange Crepes
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
435
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 435 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 471 mg | (12 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 140 grams Pastry flour
- 1 egg
- 1 pinch ground cinnamon
- ½ Vanilla bean
- 1 Tbsp sugar
- 350 milliliters milk
- vegetable oil
- 3 Oranges
- 75 grams Quark
- 4 Vanilla bean
- 4 Tbsps liquid honey
Preparation steps
1.
For the crepes: Combine flour, egg, cinnamon, vanilla, sugar and milk to form a smooth dough. Grease small crepe pan, ladle in a quarter of the batter and cook crepe until golden on each side. Remove and repeat until all batter is cooked.
2.
Peel 1 orange, taking care to remove white skin. Slice into wedges and save any juice. Cut remaining oranges in half.
3.
Combine quark with 2 tablespoons orange juice. Stir and season. Sweeten if necessary and mix in fruit pieces.
4.
Pour filling onto the center of each crepe and fold over. Tie with a scraped vanilla pod to secure. Serve with half an orange and slightly warmed honey.
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