Poppy seed crêpes with curd filling & plum compote
Print Serves: 4 (8 Crêpes) Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- Crêpes:
- 250 ml milk
- 2 eggs
- 125 g flour
- 40 g icing sugar
- 100 g poppy seeds
- 50 g butter
- Curd filling:
- 1 sheet of gelatine
- 100 ml cream
- 1 organic lemon
- 150 g low-fat quark
- 75 g sugar
- Compote:Â
- 400 g plums
- 4 tbsp sugar
- 4 tbsp plum brandy
- 1 pinch cinnamon
- Also:
- 1 tbsp lemon balm leaves
- 1 organic lemon for garnish
- 20 g icing sugar for dusting
Instructions
- For the crêpes, mix the milk and eggs. Stir in the flour, icing sugar and poppy seeds. Melt half the butter (25 g) and stir in. Cover the batter and leave to rest for about 30 minutes.
- Brush a coated pan with the remaining butter (25 g) and heat. Pour one-eighth of the batter into the pan and swirl to distribute. Bake the crêpe until light, turn it over and bake the second side until light too. Make 8 crêpes in this way. Leave to cool.
- For the filling, soak the gelatine in cold water and whip the cream until stiff. Wash the lemon in hot water, dry it, finely grate 1 tsp of the zest and squeeze out 1 tsp of the juice. Mix the quark with the sugar, lemon zest and juice until creamy. Squeeze out the gelatine and warm it with 5 tbsp of the quark mixture until it is dissolved. Stir into the remaining quark mixture and fold in the whipped cream. Spread the quark cream on the cooled crêpes, roll up tightly and chill for at least 60 minutes.
- In the meantime, wash and core the plums for the compote and cut into wedges. Caramelise the sugar in a pan and deglaze with schnapps. Cook the plums in it, tossing and dusting with cinnamon. Leave to cool. Wash the lemon balm leaves.
- Cut each crêpe into pieces, garnish with freshly grated lemon zest (1 tsp), icing sugar and lemon balm leaves and serve with the plum compote.