Summer Berry Crepe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 120 g wheat flour
- 30 g buckwheat, round
- 250 ml buttermilk
- 50 ml mineral water
- 2 medium egg (s)
- 1 ½ tablespoon sugar
- 1 pinch vanilla, (Bourbon vanilla)
- 1 pinch (s) salt
- 400 g low-fat quark
- 200 g berries, mixed (fresh or frozen)
- 1 packet vanilla sugar
- 1 tablespoon sugar
- some fat to fry
- possibly almond slivers
Print Recipe
Pin Recipe Instructions
- Mix wheat flour and buckwheat flour with milk and mineral water until smooth and leave to soak for 15 minutes. Mix the eggs with the sugar, vanilla and salt until frothy and stir into the batter.
- Mix the quark with sugar and vanilla sugar until creamy and fold in the fruits.
- Bake thin crepes from the dough in a little fat in a non-stick pan and fill the crepes with the quark.
- Serve dusted with powdered sugar and sprinkled with almond slivers if necessary.
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