Chocolate crêpe with quark filling on apricot sauce

Name: Chocolate crêpe with quark filling on apricot sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Eggs; 7-10 Tbsp (size M); 1/4 l Milk; 80 g Flour; 1/2 pack Chocolate Flavoured Pudding Powder; 1 jar(s) (425 ml; 250 g trimmed weight) Apricots; 2-3 TABLESPOONS Apricot liqueur; 400 g Cream curd; 2 TABLESPOONS Sugar; 1 package Vanillin sugar; 15 g flaked almonds; 25 g Butter or margarine; 1 TEASPOON Icing sugar; 7-10 Tbsp Mint

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Eggs
7-10 Tbsp (size M)
1/4 l Milk
80 g Flour
1/2 pack Chocolate Flavoured Pudding Powder
1 jar(s) (425 ml; 250 g trimmed weight) Apricots
2-3 TABLESPOONS Apricot liqueur
400 g Cream curd
2 TABLESPOONS Sugar
1 package Vanillin sugar
15 g flaked almonds
25 g Butter or margarine
1 TEASPOON Icing sugar
7-10 Tbsp Mint

Directions

1
Mix eggs, milk, flour and pudding powder to a smooth dough. Let the dough swell for about 30 minutes. In the meantime drain the apricots on a sieve. Put the apricots and apricot liqueur in a bowl and puree. Mix quark, sugar and vanilla sugar until smooth. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down.
2
Heat up some fat in the pan, add 1/4 of the dough, bake briefly, turn carefully and bake from the other side briefly to finish. Keep warm. Bake 3 more crêpes from the remaining dough. Spread the apricot sauce on 4 plates just before serving. Fill the crêpes with quark mixture and arrange on top. Sprinkle with almond flakes and icing sugar and serve decorated with mint
3
Waiting time approx. 20 minutes