Sweet Breakfast Crepes

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Sweet Breakfast Crepes
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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)
Calorie482 cal.(23 %)
Protein13 g(13 %)
Fat26 g(22 %)
Carbohydrates49 g(33 %)
Sugar added15 g(60 %)
Roughage5 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.3 μg(7 %)
Vitamin E1.9 mg(16 %)
Vitamin K10.3 μg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.2 mg(14 %)
Folate55 μg(18 %)
Pantothenic acid1.1 mg(18 %)
Biotin13.4 μg(30 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C21 mg(22 %)
Potassium648 mg(16 %)
Calcium144 mg(14 %)
Magnesium80 mg(27 %)
Iron5.4 mg(36 %)
Iodine11 μg(6 %)
Zinc1.9 mg(24 %)
Saturated fatty acids12.7 g
Uric acid23 mg
Cholesterol153 mg
Complete sugar25 g

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
How healthy are the main ingredients?
StrawberryPistachiosugareggpomegranateBasil

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.

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