Raspberry Cream Cheese Crespelle

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Let raspberries thaw on a plate at room temperature. Mix 2 eggs and milk in a bowl. Stir in flour and let the dough rest for about 15 minutes. Cut the apricots into small cubes. Heat a small pan (16/20 cm Ø). Spread with some oil and add 1/8 of the pancake dough.

2. 2

   Turn the pancakes after 1-2 minutes and bake until golden brown. Take them out and bake 7 more pancakes in the same way. Separate 2 eggs. Mix 2 egg yolks, cream cheese, 100 g sour cream, 50 g sugar, diced apricots, sauce powder and ground almonds. Beat egg whites until stiff and fold in. Lay the pancakes side by side and spread with the cream cheese mixture. Spread 2/3 of the raspberries on the cream. Roll up the pancakes tightly and place them in 2 small or 1 large casserole dish. Mix 150 g sour cream, 1 tbsp. sugar, vanilla sugar and egg yolk and spread on the pancakes. Bake Crespelle in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes until golden brown.

3. 3

   Lay the pancakes side by side and spread with the cream cheese mixture. Spread 2/3 of the raspberries on the cream. Roll up the pancakes tightly and place them in 2 small or 1 large casserole dish. Mix 150 g sour cream, 1 tbsp. sugar, vanilla sugar and egg yolk and spread on the pancakes. Bake Crespelle in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes until golden brown. Sprinkle with flaked almonds about 5 minutes before the end of the cooking time and bake until done. Remove the crespelle from the oven, decorate with the remaining raspberries and lemon balm and dust with icing sugar

4. 4

   With 6 people:

Nutrition Facts

KCAL
570 kcal

CARBS
45 g

FATS
36 g

PROTEINS
16 g