Almond crêpes with marinated strawberries and vanilla cream

Name: Almond crêpes with marinated strawberries and vanilla cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 20 g Butter; 75 g Flour; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 2 Eggs (size M); 100 ml Milk; 3 Stem(s) Mint; 500 g Strawberries; 1 TABLESPOON Strawberry spread; 2 TABLESPOONS Orange liqueur; 4 TABLESPOONS flaked almonds; 300 g Vanilla Yoghurt; 1/2 package Sauce powder "Vanilla flavour; 100 g Whipped cream; 7-10 Tbsp Oil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

20 g Butter
75 g Flour
1 TABLESPOON Sugar
7-10 Tbsp Salt
2 Eggs (size M)
100 ml Milk
3 Stem(s) Mint
500 g Strawberries
1 TABLESPOON Strawberry spread
2 TABLESPOONS Orange liqueur
4 TABLESPOONS flaked almonds
300 g Vanilla Yoghurt
1/2 package Sauce powder "Vanilla flavour
100 g Whipped cream
7-10 Tbsp Oil

Directions

1
Melt the butter. Mix flour, sugar, salt and eggs. Stir in milk. Gradually stir in butter. Let the dough swell for about 20 minutes.
2
Wash the mint and cut the leaves of 2 stems into strips. Wash, clean and chop the strawberries. Marinate half of the strawberries with strawberry spread, mint strips and liqueur. Lightly roast the flaked almonds in a coated pan (24 cm Ø) without fat, remove. Grease the pan in portions with a little oil. Put 1 teaspoon of almonds and 1/4 of the batter in the pan. Bake one side until golden brown, turn the crêpe over and finish baking. Bake the rest of the dough in the same way. Mix yoghurt and sauce powder. Whip cream until stiff.
3
Bake one side until golden brown, turn the crêpe over and finish baking. Bake the rest of the dough in the same way. Mix yoghurt and sauce powder. Whip cream until stiff. Fold in the cream and the unmarinated strawberry pieces one after the other. Whip the pancakes into quarters and fill with the cream. Arrange marinated strawberries and filled crêpes and decorate with mint
4
20 minutes waiting time