Sweet Berry Crepe Rolls
(0 votes)
(0 votes)
Health Score:
56 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
483
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 365 mg | (9 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pancakes
- 1.333 cups milk
- 1 cup all-purpose flour
- 2 eggs
- 2 Tbsps melted butter
- 1 Tbsp sugar
- butter (for frying)
- For the filling
- 1 unwaxed lemon (zest and juice)
- 1 ¾ cups Quark
- 2 Tbsps sugar
- 2 Tbsps honey
- 1 ⅔ cups Raspberries
Preparation steps
1.
For the batter, mix together the milk and flour until smooth. Add the eggs and mix well. Stir in the melted butter with the sugar and a pinch of salt. Leave the batter to rest for 10-15 minutes.
2.
For the filling, mix the lemon zest and 2-3 tbsp of juice with the quark, sugar, and honey until smooth.
3.
To fry the pancakes, add a little butter to a hot frying pan and coat the base of the pan with a thin layer of batter. Fry over a moderate heat for no more than 1 minute, then turn and cook for a further approx. 1 minute on the other side. Repeat the process with the rest of the mixture until all the pancakes are fried. Keep warm in an oven preheated to its lowest temperature.
4.
Spread each pancake with the quark mixture and top with a few raspberries. Roll up, cut into pieces if desired, and serve.
