Chocolate crêpe with grapefruit compote

Name: Chocolate crêpe with grapefruit compote
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 untreated orange; 3 pink grapefruits; 4 TABLESPOONS Sugar; 1/2-1 TEASPOON Cornstarch; 100 g Flour; 2 Eggs (size M); 2 lightly coated Tbsp cocoa powder; 200 ml Milk; 75 g flaked almonds; 250 g Cream quark (20 % fat in dry matter); 150 g Schmand; 1 package Vanillin sugar; 2 TEASPOONS Oil; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 untreated orange
3 pink grapefruits
4 TABLESPOONS Sugar
1/2-1 TEASPOON Cornstarch
100 g Flour
2 Eggs (size M)
2 lightly coated Tbsp cocoa powder
200 ml Milk
75 g flaked almonds
250 g Cream quark (20 % fat in dry matter)
150 g Schmand
1 package Vanillin sugar
2 TEASPOONS Oil
7-10 Tbsp Icing sugar
7-10 Tbsp Mint

Directions

1
Wash the orange under hot water and rub dry. Rub the skin of 1/2 orange very thinly. Peel the orange and grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Press the juice out of the parting skins (to the fillets). Put the fillets in a sieve, let them drip off and collect the juice.
2
Caramelise 2 tablespoons of sugar in a pan until golden brown, then deglaze with the juice and cook the caramel over medium heat for about 2 minutes. Remove 2-3 tablespoons of juice and set aside. Stir the starch and 1 tablespoon of cold water until smooth and bind the fruit stock with it. Let simmer for about 1 minute while stirring. Add orange and grapefruit fillets to the stock and chill. Mix flour, eggs, 1 tablespoon sugar, cocoa and milk with the whisk of the hand mixer until smooth and let it swell for about 15 minutes. Lightly roast the almonds in a pan without fat. Mix quark, sour cream, vanilla sugar, grated orange peel and 1 tablespoon of sugar and season to taste with the juice set aside. Brush a coated pan with 1/2 teaspoon of oil each and heat up. Put 1/4 of the crêpe dough into the pan and immediately sprinkle each with approx. 1 tablespoon of flaked almonds. Turn the crêpe after about 2 minutes and fry it again for about 2 minutes.
3
Mix flour, eggs, 1 tablespoon sugar, cocoa and milk with the whisk of the hand mixer until smooth and let it swell for about 15 minutes. Lightly roast the almonds in a pan without fat. Mix quark, sour cream, vanilla sugar, grated orange peel and 1 tablespoon of sugar and season to taste with the juice set aside. Brush a coated pan with 1/2 teaspoon of oil each and heat up. Put 1/4 of the crêpe dough into the pan and immediately sprinkle each with approx. 1 tablespoon of flaked almonds. Turn the crêpe after about 2 minutes and fry it again for about 2 minutes. Remove crêpe from the pan, bake 3 more and let them cool down for about 15 minutes. Fold the crêpes to a quarter. Fill the lower part with quark cream and the upper part possibly with some cream and grapefruit compote. Sprinkle with the remaining almond flakes and dust with icing sugar. Decorate with mint
4
Remove crêpe from the pan, bake 3 more and let them cool down for about 15 minutes. Fold the crêpes to a quarter. Fill the lower part with quark cream and the upper part possibly with some cream and grapefruit compote. Sprinkle with the remaining almond flakes and dust with icing sugar. Decorate with mint
5
25 minutes waiting time