Ice Cream Filled Fried Crepes with Apricots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 749 mg | (19 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 309 mg | |||
| Complete sugar | 32 g |
Ingredients
Preparation steps
Blanch the apricots in a pan of boiling water for 10 seconds. Peel, halve and remove the pits. Dice the apricots. In a saucepan, bring the sugar and lime juice to a boil, add the apricots and boil for a few minutes. Cool.
For the crepes: In a bowl, stir together the flour and milk until smooth. Stir in the honey, eggs and salt. Heat some butter in a pan, pour a ladleful of batter into the hot pan, and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 4 thin crepes. Refrigerate.
Put a scoop of ice cream in the middle of each crepe and fold into a packet. Brush with beaten eggs and seal. Coat with the almonds. Saute in hot butter on both sides until golden brown. Spoon the apricots over and serve immediately.
