Orange Crêpes
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
423
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 685 mg | (17 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the crepes
- 80 grams Pastry flour
- 2 eggs
- 1 Tbsp Vanilla sugar
- 1 pinch salt
- 1 egg yolk
- 100 milliliters milk
- 100 milliliters mineral water
- 2 Tbsps melted butter
- butter (for cooking)
- 350 grams Strawberries
- 1 packet Vanilla sugar
- 2 ripe Mangoes
- 1 fresh Orange
Preparation steps
1.
Combine flour, salt and vanilla sugar in a bowl. Mix eggs and egg yolk together with a whisk. Add milk and mineral water to eggs, mix. Add flour, stir in melted butter and mix well. Let batter rest for 1 hour.
2.
Rinse and dry strawberries wash, hull and halve. Sprinkle with half of vanilla sugar and let stand for a bit. Peel and core mangoes, puree pulp and strain through a sieve. Combine with remaining vanilla sugar.
3.
Heat butter in a heavy pan, cook thin crepes and keep warm.
4.
Cut long strips of orange peel with a sharp knife. Fill crepes with strawberries, setting some aside, and tie with orange strips. Place mango puree on plates, top with tied crepes and decorate with remaining strawberries. Serve.
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