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Ingredients
Spelt Crepes with Pear and Cream Cheese Filling
- For the pancakes
- 2 eggs
- 350 grams Spelt flour
- ½ l milk
- salt
- 3 Tbsps olive oil
- For the filling
- 3 ripe Pear
- 250 grams cream cheese (pure)
- 100 grams Crème fraiche
- 1 Tbsp lemon juice
- 100 grams sugar
- 1 packet Vanilla sugar
- also
- 3 Tbsps honey
- 2 Tbsps Sesame seeds
Preheat the oven to 80°C (approximately 175°F). Separate the eggs. Beat the yolks with the milk and the flour. Beat the egg whites with a pinch of salt until stiff and gently fold into the batter until smooth. Heat the oil in a pan, pour a ladleful of batter into the pan, and swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter. Keep warm in the oven.
Meanwhile, rinse, quarter and core the pears. Cut 1 pear in wedges and the rest into small cubes. In a bowl, beat the cream cheese with the crème fraîche, lemon juice, sugar and vanilla sugar until smooth. Stir and in the pear pieces.
Spoon 2 tablespoons of the cream cheese mixture onto a crepe, spreading it to cover. Roll the pancakes up and cut in half. Heat the honey in a pan and add the sesame seeds. Arrange 3 half pancakes on a plate, garnish with a few pear slices and serve drizzled with sesame honey.
(Percentage of daily recommendation)
| Calorie | 975 cal. | (46 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 115 g | (77 %) | ||
| Sugar added | 38 g | (152 %) | ||
| Roughage | 10.9 g | (36 %) |