Marzipan crepes with cinnamon and mandarins
easy
40 mins
40 mins
Ingredients
- 2 Eggs (size M)
- 1 pinch Salt
- 100 g Flour
- 1 knife tip Baking Powder
- 1 package Sauce powder "Vanilla flavor
- 200 ml Milk
- 100 ml Mineral water
- 125 g Marzipan raw mass
- 50 g Whipped cream
- 2 Mandarins (approx. 70 g each)
- 275 ml Orange juice
- 1-2 (approx. 2 cm long) small cinnamon sticks)
- 50 g Sugar
- 50 ml Orange liqueur
- 20 g Butter or margarine
- 1 TABLESPOON Icing sugar
- 1 TEASPOON Cinnamon
Directions
- 1
Beat the eggs and salt with the whisk of the hand mixer until foamy. Mix flour, baking powder and half of the sauce powder and sieve onto the eggs. Stir well. Add milk and mineral water and stir in. Let the dough swell for about 20 minutes.
- 2
In the meantime, mix marzipan and cream to a creamy mixture. Peel and slice the mandarins. Mix the remaining sauce powder and 4 tablespoons of orange juice. Boil up the rest of the orange juice, cinnamon stick and sugar. Stir in sauce powder, bring to the boil again and add liqueur. Carefully fold slices of mandarin orange into the sauce. Heat the fat in a frying pan and bake 4 thin crépes from the dough, one after the other. Spread a thin layer of marzipan mixture on the crépes, roll them up, cut them in half and slice them as desired. Arrange mandarin orange sauce and one crépe each on four plates.
- 3
Stir in sauce powder, bring to the boil again and add liqueur. Carefully fold slices of mandarin orange into the sauce. Heat the fat in a frying pan and bake 4 thin crépes from the dough, one after the other. Spread a thin layer of marzipan mixture on the crépes, roll them up, cut them in half and slice them as desired. Arrange mandarin orange sauce and one crépe each on four plates. Serve dusted with icing sugar and cinnamon
- 4
Tableware: Olbernhauer glass
Nutrition Facts
560 kcal
68 g
25 g
13 g
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