Распечатать
E-mail
Add a photo
This is a wonderful breakfast, lunch or dinner.
Enjoy with Love,
Catherine
xo
Ингредиенты
- For the Crepes:
- 1 cup flour
- Pinch of salt
- 3 eggs
- 2 tablespoons melted butter
- 1 cup milk
- For the Filling:
- 6 pears â peeled and quartered
- ½ cup of walnuts â chopped
- 1 cup of pitted dates - chopped
- Dashes of nutmeg
- Dashes of ground cloves
- Dashes of ground cinnamon
- 1 tablespoon of brown sugar
- Zest of ½ lemon
- Juice of ½ lemon
- 1 tablespoon of sugar
- 1 lb. of cottage cheese
Инструкции
- For the Crepes:
- Sift the flour and salt into a bowl.
- Make a well in the center of the flour with a wooden spoon and drop the lightly beaten eggs.
- Slowly pour half the milk into the flour, gradually working the flour into the milk with the spoon. When all of the flour is incorporated beat the mixture vigorously with a wooden spoon or whisk, until it is smooth.
- Add the remaining milk, beating continuously to make a thin batter with the consistency of light cream. Allow this mixture to rest for a few minutes.
- Heat a pan with a pat of butter and ladle the batter into the pan of the desired size crepe you want.
- Carefully turn the crepe over when the batter has set and the crepe is slightly golden and finish cooking the other side.
- For the Filling:
- Place the cottage cheese in a food processor and process until smooth. This will become a ricotta like consistency.
- Add to the cottage cheese the ground cloves, cinnamon, nutmeg and tablespoon of sugar; mix and set aside.
- Place the dices pears in a bowl and add to this the chopped walnuts, chopped dates, lemon juice, lemon zest, brown sugar, cinnamon, nutmeg, ground cloves and mix.
- To Build the Crepe:
- Place the crepe on a platter and add a spoonful or two of the cottage cheese and a spoonful or two of the pear mixture and fold.
- Top with a spoonful of the cottage cheese mixture and a spoonful of the pear mixture and drizzle with honey.
Полезные ссылки
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 564g | |
| Recipe makes 4 servings | |
| Calories 736 | |
| Calories from Fat 185 | 25% |
| Total Fat 21.18g | 26% |
| Saturated Fat 8.5g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 568mg | 24% |
| Potassium 1025mg | 29% |
| Total Carbs 120.33g | 32% |
| Dietary Fiber 12.9g | 43% |
| Sugars 76.25g | 51% |
| Protein 25.04g | 40% |
