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Polish crêpes

Polish crêpes
4.7 35 rating
Prep. 35 min
Total 3 h 35 min
12 portions
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Ingredients

Quark
  • light sour cream (see Tips)
    1000 g
Crêpe batter
  • water
    330 g
  • full cream milk
    230 g
  • eggs
    2
  • grapeseed oil
    20 g
  • plain flour
    310 g
  • sea salt
    1 pinch
Berry sauce
  • frozen raspberries
    200 g
  • caster sugar
    100 g
  • lemon juice (approx. ½ lemon)
    20 g
Quark filling
  • egg
    1
  • caster sugar
    80 g
  • vanilla sugar
    1 tsp
Assembly
  • unsalted butter for frying
  • vanilla ice cream to serve (optional)
  • icing sugar for dusting

Difficulty

medium

Nutrition per 1 portion

Sodium 60.6 mg
Protein 8.4 g
Calories 1662.8 kJ / 395.9 kcal
Fat 22.1 g
Fibre 1.5 g
Saturated Fat 12.8 g
Carbohydrates 41.2 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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