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 + 7 tablespoons sugar; 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
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Flour
2 TEASPOONS + 7 tablespoons sugar
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 sugar, salt and milk. Stir in eggs. Let dough rest for about 15 minutes
2
Weigh 100 g blueberries, set aside. Boil up the remaining blueberries with apple juice and 3 tbsp. sugar 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 down
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, 4 tablespoons sugar, 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 with blueberry compote and orange slices on plates and dust with icing sugar