Crêpes with vanilla sour cream and raspberry puree

Name: Crêpes with vanilla sour cream and raspberry puree
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 350 g frozen raspberries; 3 Eggs (size M); 1 pinch Salt; 75 g Flour; 1 package Pudding powder "Vanilla Flavor"; 125 ml Milk; 50 ml Mineral water; 250 g Schmand; 30 g Sugar; 7-10 Tbsp pulp of 1 vanilla pod; 2 TABLESPOONS Lemon juice; 25 g clarified butter; 7-10 Tbsp Lemon balm and ground pistachios

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

350 g frozen raspberries
3 Eggs (size M)
1 pinch Salt
75 g Flour
1 package Pudding powder "Vanilla Flavor"
125 ml Milk
50 ml Mineral water
250 g Schmand
30 g Sugar
7-10 Tbsp pulp of 1 vanilla pod
2 TABLESPOONS Lemon juice
25 g clarified butter
7-10 Tbsp Lemon balm and ground pistachios

Directions

1
Defrost raspberries at room temperature. In the meantime, whisk eggs and salt with the whisk of the hand mixer until thick and creamy. Mix flour and pudding powder, sieve onto the egg mixture and stir in. Gradually add milk and mineral water and stir in. Let the dough swell for about 20 minutes. Whip the sour cream, 15 g sugar and vanilla pulp with the whisk of the hand mixer. Put the raspberries, except for a few for decoration, into a high mixing bowl, puree with a hand blender.
2
Pass through a fine sieve. Mix with lemon juice and 15 g sugar. Heat clarified butter in portions in a coated pan and bake 8 crepes on both sides one after the other at medium heat until golden brown. Keep warm. Serve two crepes each, some vanilla sour cream and raspberry puree on plates. Decorate with the remaining raspberries and lemon balm and sprinkle with pistachios