Crêpes filled with vanilla mascarpone cream and orange slices

Name: Crêpes filled with vanilla mascarpone cream and orange slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Eggs (size M); 2 packages Vanillin sugar; 1 pinch Salt; 75 g Flour; 1 package Sauce powder "Vanilla flavor; 175 ml Milk; 75 ml Mineral water; 2 Oranges; 25 g flaked almonds; 250 g Low-fat curd; 50 g Sugar; 75 g Whipped cream; 100 g Mascarpone; 20 g clarified butter; 1 TEASPOON Icing sugar; 4 Cape gooseberries to decorate

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Eggs (size M)
2 packages Vanillin sugar
1 pinch Salt
75 g Flour
1 package Sauce powder "Vanilla flavor
175 ml Milk
75 ml Mineral water
2 Oranges
25 g flaked almonds
250 g Low-fat curd
50 g Sugar
75 g Whipped cream
100 g Mascarpone
20 g clarified butter
1 TEASPOON Icing sugar
4 Cape gooseberries to decorate

Directions

1
Mix the eggs, 1 packet of vanilla sugar and salt with the whisk of the hand mixer. Mix flour and sauce powder, sieve on top and stir in. Stir in milk and mineral water.
2
Let the dough swell for about 15 minutes. Peel oranges so that the white skin is completely removed. Cut oranges into slices. Roast the flaked almonds in a pan without fat while turning them golden yellow, take them out.
3
Mix quark, sugar, 1 packet of vanilla sugar, cream and mascarpone. Heat clarified butter in portions in a pan (24 cm Ø), add just under 1 ladle of crêpe dough and bake until golden on both sides.
4
Bake 8 crêpes in succession, keep warm. Fold the crêpes over each other so that the pockets are lined up. Spread orange slices and vanilla cream in them. Sprinkle 2 crêpes each with almond flakes and arrange them on plates with powdered sugar.
5
Decorate with Cape gooseberries.