Marzipan crêpes and winter groats

Name: Marzipan crêpes and winter groats
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bag (125 g) Marzipan Potatoes; 2 Eggs (size M); 1/4 l Milk; 100 g Flour; 1 pinch Salt; 2 small sour apples; 3 TABLESPOONS Lemon juice; 1 can(s) (425 ml) Peaches; 1 small bulb; 20 g Almond slivers; 20 g Raisins; 1 TABLESPOON Honey; 100 ml + 2 tablespoons apple juice; 7-10 Tbsp Cinnamon; 1 coated Tsp Cornstarch; 1 TABLESPOON Oil; 150 g Fresh cream

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Bag (125 g) Marzipan Potatoes
2 Eggs (size M)
1/4 l Milk
100 g Flour
1 pinch Salt
2 small sour apples
3 TABLESPOONS Lemon juice
1 can(s) (425 ml) Peaches
1 small bulb
20 g Almond slivers
20 g Raisins
1 TABLESPOON Honey
100 ml + 2 tablespoons apple juice
7-10 Tbsp Cinnamon
1 coated Tsp Cornstarch
1 TABLESPOON Oil
150 g Fresh cream

Directions

1
Put 8 marzipan balls aside for decorating. Roll out 2 more balls thinly, cut out small fir trees. Finely chop the remains of the fir trees and the remaining balls. Mix eggs and chopped marzipan.
2
Add milk, flour and 1 pinch of salt and stir in. Let the dough rest for a while. Wash, quarter and core the apples. Cut the flesh into slices. Sprinkle with lemon juice. Drain peaches, dice.
3
Peel, core and dice the pear. Boil up with peaches, apples, almond sticks, raisins, honey, 100 ml apple juice and a little cinnamon. Simmer for about 5 minutes. Stir 2 tbsp. juice and starch until smooth, bind the groats with it, bring to the boil again briefly.
4
Bake the dough in portions in a frying pan (approx. 15 cm Ø) coated with oil to make 8 thin crêpes. Wrap the crêpes several times. Serve with the groats. Spread crème fraiche on top and dust with cinnamon.
5
Decorate with marzipan balls and trees.