Filled crêpes bags with berries
easy
60 mins
60 mins
Ingredients
- 1/8 l Milk
- 4 Eggs (size M)
- 7-10 Tbsp Salt
- 75 g Flour
- 1 TABLESPOON Oil
- 25 g Butter or margarine
- 50 g Sugar
- 250 g Low-fat curd
- 2 TABLESPOONS Pudding powder "Vanilla Flavor"
- 7-10 Tbsp grated rind of 1 untreated lemon
- 2 TABLESPOONS Lemon juice
- 375 g Raspberries
- 150 g Blueberries
- 2 TABLESPOONS Icing sugar
- 7-10 Tbsp Mint leaves
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Mix milk, 1 egg and 1 pinch of salt. Stir in flour by the spoonful. Let the dough swell for about 15 minutes. Brush a coated pan with a little oil. Bake 4 golden yellow crêpes from the dough one after the other.
- 2
Brush the pan with oil from time to time. Let the crépes cool down. Cream fat and sugar. Separate the remaining eggs. Stir in the egg yolks one after the other. Stir in quark, pudding powder, lemon peel and lemon juice.
- 3
Beat the egg white and 1 pinch of salt until stiff and fold in. Grease 4 normal coffee cups and sprinkle with breadcrumbs. Place crépes in the cup, overlapping the edges. Pour the curd mixture into the crépes up to the rim of the cup.
- 4
Press the edges of the dough together slightly at the top. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 30 minutes. Select the berries, wash briefly. Puree 2/3 of the raspberries, pass through a sieve.
- 5
Mix the puree and 1 tablespoon of icing sugar. Distribute the puree as a mirror on 4 plates. Lift the filled crepes out of the cups and place them on the puree. Sprinkle blueberries and remaining raspberries on the plates.
- 6
Dust with remaining icing sugar and garnish with mint leaves.
Nutrition Facts
460 kcal
53 g
16 g
19 g
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