Iced Christmas Stollen Crêpe
easy
30 mins
30 mins
Ingredients
- 75 g Flour
- 1 egg (size M)
- 100 ml Milk
- 1 pinch Salt
- 1 coated Tsp Christmas stollen spice
- 3 TABLESPOONS Mineral water
- 1 TABLESPOON Oil
- 300 g ripened cream
- 40 g Icing sugar
- 150 g Whipped cream
- 75 g candied fruit mixture, diced
- 1 can(s) (425 ml, 250 g by weight) Apricots
- 3 TABLESPOONS Apricot liqueur
- 30 g Dark chocolate coating
- 7-10 Tbsp Icing sugar
Directions
- 1
Mix flour, egg, milk, salt and spice to a smooth pancake batter. Leave to swell for 15 minutes. Mix the dough with mineral water. Heat up portions of oil in a coated pan (approx. 28 cm Ø). Bake 2 thin crêpes one after the other and let them cool down. Mix sour cream and icing sugar.
- 2
Whip the cream until stiff. Fold the fruit mixture and cream into the sour cream. Spread 1/2 on each crêpe, roll up and carefully place on a plate or small tray with the seam facing down. Freeze for at least 4 hours. Drain the apricots, collect the juice. Puree the apricots, except 4 pieces, with half of the juice and liqueur. Melt the couverture over a warm water bath. Put into a disposable piping bag. Divide the sauce between 4 plates. Cut crêpe rolls into 6 pieces each, place on the plates. Draw lines over the crêpes with the couverture.
- 3
Puree the apricots, except 4 pieces, with half of the juice and liqueur. Melt the couverture over a warm water bath. Put into a disposable piping bag. Divide the sauce between 4 plates. Cut crêpe rolls into 6 pieces each, place on the plates. Draw lines over the crêpes with the couverture. Dust the edge with icing sugar. Decorate with apricots set aside
Nutrition Facts
560 kcal
36 g
27 g
9 g
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