Sweet Breakfast Crepes
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
482
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 eggs
- 1.333 cups milk
- 1 cup all-purpose flour
- 2 Tbsps cocoa powder
- 1 Tbsp sugar
- 1 cup cream
- 2 Tbsps Vanilla sugar
- 2 tsps vanilla extract
- butter (for frying)
- 1 ¼ cups fresh Strawberries (hulled, halved)
- ½ pomegranate (seeds separated)
- ½ cup Pistachio (unsalted, chopped)
- To garnish
- Basil
Preparation steps
1.
Beat the eggs, milk, flour, cocoa powder and sugar to a smooth batter and let rest for approx. 20 minutes.
2.
Beat the cream with the vanilla sugar and vanilla extract until stiff.
3.
Heat a little butter in a pan and ladle 1/8 of the batter into the pan. Tilt the pan to spread the batter and fry for 1-2 minutes. Turn over the pancake and fry the other side for 1-2 minutes. Remove from the pan and place on a plate. Repeat with the remaining batter, making 8 thin pancakes and piling them on a plate.
4.
To serve, spread each pancake with some of the cream and cover with strawberries, pistachios and pomegranate seeds. Fold the pancake over and fold again into quarters. Arrange on plates and garnish as wished with basil leaves, nuts and fruit to serve.
