Crêpe frisée with berry jelly

Name: Crêpe frisée with berry jelly
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Egg (Gr. M); 3 TABLESPOONS Sugar; 1 pinch Salt; 1⁄8 l Milk; 140 g Flour; 1 TEASPOON Baking Powder; 200 ml apple juice; 2 TEASPOONS Cornstarch; 200 g frozen berry mixture; 300 ml Oil; 7-10 Tbsp Icing sugar; 7-10 Tbsp Disposable syringe bag

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Egg (Gr. M)
3 TABLESPOONS Sugar
1 pinch Salt
1⁄8 l Milk
140 g Flour
1 TEASPOON Baking Powder
200 ml apple juice
2 TEASPOONS Cornstarch
200 g frozen berry mixture
300 ml Oil
7-10 Tbsp Icing sugar
7-10 Tbsp Disposable syringe bag

Directions

1
Mix egg with sugar, salt and milk. Sift flour and baking powder over it and stir in.
2
Boil up the apple juice to 4 tablespoons. Stir the starch and 4 tbsp. apple juice until smooth. Stir into the boiling juice and simmer for about 2 minutes. Fold in frozen berries, bring to the boil briefly. Let the groats cool down.
3
Heat the oil in a deep frying pan. Pour the dough into the disposable piping bag. Cut off a small corner (approx. 1⁄2 cm Ø). 1⁄4 Spray the dough into the hot oil in a spiral starting in the middle of the pan (see
4
Figure below). Bake at medium heat for about 2 minutes on each side until golden brown. Bake 3 more crêpes from the remaining dough. Serve with berry jelly. Dust with icing sugar. Whipped cream tastes good with it.