Crepe frisée with berry jelly
- 1 egg (size M)
- 3 EL Sugar
- 1 Pinch Salt
- 1⁄8 l Milk
- 140 g flour
- 1 TL baking powder
- 200 ml Apple juice
-
2 TL cornstarch - 200 g frozen berry mix
- 300 ml Oil
- Icing sugar
- Disposable piping bags
40 minutes
l calibrated
- 1.
- Mix the egg with sugar, salt and milk. Sieve the flour and baking powder over it and stir in.
- 2.
- Bring the apple juice to the boil, except for 4 tbsp. Mix the starch and 4 tbsp apple juice until smooth. Stir into the boiling juice and simmer for about 2 minutes. Fold in the frozen berries, bring to the boil briefly. Let the groats cool down.
- 3.
- Heat the oil in a deep pan. Fill the dough into the disposable piping bag. Cut off a small corner (approx. 1⁄2 cm Ø). Starting in the middle of the pan, sprinkle 1⁄4 of the batter into the hot oil in a spiral shape (see
- 4.
- Fig. below). Bake on medium heat for about 2 minutes on each side until golden brown. Bake 3 more crêpes from the remaining batter. Serve with berry compote. Dust with powdered sugar. Whipped cream tastes good with it.
1 person approx:
- 290 kcal
- 7 g protein
- 8 g fat
- 45 g carbohydrates
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