Crêpes with stewed fruit

Crêpes with stewed fruit

40 Min. Active
1 hr 10 Min. Total
284 kcal per person
vegetarian
Nutritional value / person: 284 kcal, Fat: 15 g, Carbohydrate: 27 g, Protein: 9 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Bowl
  • Cooking spoon
  • Frying pan
  • Knife
  • Measuring cup
  • Pan
  • Paring knife
  • Sieve
  • Spatula
  • Tablespoon
  • Teaspoon
  • Whisk
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Crêpe batter

25 g butter
75 g white flour
1 pinch salt
1 ½ dl milk
½ dl sparkling mineral water
2 eggs

Stewed fruit

250 g rhubarb
250 g strawberries
1 tbsp sugar
1 sachet vanilla sugar *-*

Crêpes

clarified butter, for frying
180 g plain yoghurt
icing sugar, to dust

How it's done

The kids can help at the marked areas .

Crêpe batter

25 g butter
75 g white flour
1 pinch salt
1 ½ dl milk
½ dl sparkling mineral water
2 eggs

Melt the butter in a small pan, allow to cool slightly. Mix the flour and salt in a bowl, create a well in the middle. Combine the milk, water, eggs and cooled butter, gradually pour into the well while mixing with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.

Stewed fruit

250 g rhubarb
250 g strawberries
1 tbsp sugar
1 sachet vanilla sugar *-*

Cut the rhubarb and strawberries into pieces, place in a pan. Add the sugar and vanilla sugar, mix, cover and simmer over a low heat for approx. 10 mins. until just soft, leave to cool.

Crêpes

clarified butter, for frying
180 g plain yoghurt
icing sugar, to dust

Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Repeat these steps with the remainder of the batter. Plate up the crêpes with the stewed fruit and yoghurt, dust with icing sugar.

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