Filled crêpes with blueberry compote

Name: Filled crêpes with blueberry compote
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Flour; 2 TEASPOONS + 4 tablespoons Nevella Low Calorie Sweetener with Stevia plant extracts; 1 pinch Salt; 250 ml Milk; 2 Eggs (size M); 300 g frozen blueberries; 75 ml apple juice; 8 TSP + 1 tablespoon of oil; 1 untreated orange; 750 g Low-fat curd; 7-10 Tbsp Icing sugar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Flour
2 TEASPOONS + 4 tablespoons Nevella Low Calorie Sweetener with Stevia plant extracts
1 pinch Salt
250 ml Milk
2 Eggs (size M)
300 g frozen blueberries
75 ml apple juice
8 TSP + 1 tablespoon of oil
1 untreated orange
750 g Low-fat curd
7-10 Tbsp Icing sugar

Directions

1
Mix flour, 2 teaspoons of Nevella, salt and milk. Stir in eggs. Let dough rest for about 15 minutes
2
Weigh 100 g blueberries, set aside. Boil up the rest of the blueberries with apple juice and 2 tbsp. Nevella in a pot and simmer until they crumble. Stir in remaining blueberries, heat until the blueberries are thawed. Pour the compote into a bowl, let it cool
3
Brush a coated pan with 1 teaspoon of oil. Pour in 1/8 of the dough and spread it thinly on the bottom of the pan by swinging it back and forth. Bake the crêpe from both sides until golden brown. Bake 7 more crêpes from the remaining dough with 1 teaspoon of oil each, allow to cool
4
Wash the orange hot, rub dry, rub half of the peel. Halve the orange. Squeeze 1 half. Mix quark, 2 tablespoons Nevella, 1 tablespoon oil, orange juice and peel. Put 1/8 of the quark mixture in the middle of each crêpe, fold in the filling and roll up the crêpes. Cut the rest of the orange into slices. Arrange on plates with blueberry compote and orange slices