Curd cheese crepes with mango puree

Name: Curd cheese crepes with mango puree
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 75 g Flour; 200 ml Milk; 2 Eggs (Gr. M); 7-10 Tbsp Salt; 1 TEASPOON + 4 tablespoons sugar; 1 ripe mango; 1 Lime; 4 TABLESPOONS Sparkling mineral water; 7-10 Tbsp Butter; 250 g Low-fat curd; 1 package Vanillin sugar; 150 g Whipped cream; 1 package Cream stabiliser; 2 TABLESPOONS Cranberries (glass); 1-2 stem(s) Lemon balm; 7-10 Tbsp Icing sugar

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

75 g Flour
200 ml Milk
2 Eggs (Gr. M)
7-10 Tbsp Salt
1 TEASPOON + 4 tablespoons sugar
1 ripe mango
1 Lime
4 TABLESPOONS Sparkling mineral water
7-10 Tbsp Butter
250 g Low-fat curd
1 package Vanillin sugar
150 g Whipped cream
1 package Cream stabiliser
2 TABLESPOONS Cranberries (glass)
1-2 stem(s) Lemon balm
7-10 Tbsp Icing sugar

Directions

1
Mix flour, milk, eggs, 1 pinch of salt and 1 teaspoon of sugar to a smooth dough. Leave to swell for about 15 minutes.
2
Peel the mango. Cut the flesh from the stone and dice roughly. Squeeze lime. Finely puree mango, half lime juice and 1 tablespoon sugar.
3
Stir mineral water into the dough. Grease a pan (approx. 24 cm Ø) with butter and heat it up. Bake 4 pancakes from the dough one after the other. Let them cool down.
4
Mix quark, the rest lime juice, 3 tablespoons sugar and vanillin sugar. Whip the cream until stiff, allow the cream firmer to trickle in. Fold the cream into the quark. Spread the quark cream over the crêpes, roll them up and cover them and chill them for about 30 minutes.
5
Cut the crêpe rolls into pieces. Arrange on plates with mango puree and cranberries. Wash the lemon balm and cut finely. Decorate the rolls with it. Dust with icing sugar.