Chocolate crêpe with quark filling on apricot sauce

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 5
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 2 Eggs
  • 7-10 Tbsp (size M)
  • 1/4 l Milk
  • 80 g Flour
  • 1/2 pack Chocolate Flavoured Pudding Powder
  • 1 jar(s) (425 ml; 250 g trimmed weight) Apricots
  • 2-3 TABLESPOONS Apricot liqueur
  • 400 g Cream curd
  • 2 TABLESPOONS Sugar
  • 1 package Vanillin sugar
  • 15 g flaked almonds
  • 25 g Butter or margarine
  • 1 TEASPOON Icing sugar
  • 7-10 Tbsp Mint

Directions

  1. 1

    Mix eggs, milk, flour and pudding powder to a smooth dough. Let the dough swell for about 30 minutes. In the meantime drain the apricots on a sieve. Put the apricots and apricot liqueur in a bowl and puree. Mix quark, sugar and vanilla sugar until smooth. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down.

  2. 2

    Heat up some fat in the pan, add 1/4 of the dough, bake briefly, turn carefully and bake from the other side briefly to finish. Keep warm. Bake 3 more crêpes from the remaining dough. Spread the apricot sauce on 4 plates just before serving. Fill the crêpes with quark mixture and arrange on top. Sprinkle with almond flakes and icing sugar and serve decorated with mint

  3. 3

    Waiting time approx. 20 minutes

Nutrition Facts

KCAL
510 kcal
CARBS
47 g
FATS
25 g
PROTEINS
20 g

Categories & Tags

DessertMain dishEgginexpensive