Stuffed crêpes with blueberry compote

Name: Stuffed crêpes with blueberry compote
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Flour; 2 (à 3 g) heaped Tsp + 2 heaped Tbsp scattered sweetness with Stevia plant extracts *; 7-10 Tbsp Salt; 1⁄4 l Milk; 2 Eggs (Gr. M); 300 g Frozen blueberries; 6-8 TABLESPOONS apple juice; 4 TSP Oil; 1 Organic Orange; 750 g Low-fat curd

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Flour
2 (à 3 g) heaped Tsp + 2 heaped Tbsp scattered sweetness with Stevia plant extracts *
7-10 Tbsp Salt
1⁄4 l Milk
2 Eggs (Gr. M)
300 g Frozen blueberries
6-8 TABLESPOONS apple juice
4 TSP Oil
1 Organic Orange
750 g Low-fat curd

Directions

1
Mix flour, 2 teaspoons of stevia, 1 pinch of salt and milk. Stir in eggs. Let the dough swell for about 15 minutes.
2
Approx. 1⁄3 Set blueberries aside. Boil the rest of the blueberries with apple juice and 1 tbsp. Stevia in a small pot, cover and simmer for 3-4 minutes. Stir in the blueberries that have been set aside.
3
Let the compote cool down.
4
Spread a small coated pan (approx. 20 cm Ø) with 1⁄2 TL 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.
5
Bake 7 more crêpes of the remaining dough in the same way, keep warm.
6
Wash orange hot and rub dry. Grate half of the peel. Halve the orange. Squeeze 1 half. Mix quark, 1 tbsp. stevia, orange juice and peel. Add 1⁄8 of the quark mixture to the middle of each crêpe.
7
Roll up crêpes and cut the rest of the orange into slices. Arrange the crêpes, blueberry compote and the orange slices.