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Stuffed Crepes with Apricot Foam & Crunchy Almonds

Classically creative

Stuffed Crepes with Apricot Foam & Crunchy Almonds
  • 300 ml milk
  • 200 ml heavy cream
  • 50 g sugar
  • 2 × egg(s)
  • 100 ml yogurt
  • 50 g butter
  • 0.4 g salt
  • 250 g flour
  • 0.4 g powdered sugar
  • 200 g curd cheese (quark)
  • 100 g sour cream
  • 10 g almonds
  • 0.4 g lemon peel
  • 40 ml apricot liqueur
  • 200 ml apricot purée

Ingredients

  • 300 ml milk
  • 200 ml heavy cream
  • 50 g sugar
  • 2 × egg(s)
  • 100 ml yogurt
  • 50 g butter
  • 0.4 g salt
  • 250 g flour
  • 0.4 g powdered sugar
  • 200 g curd cheese (quark)
  • 100 g sour cream
  • 10 g almonds
  • 0.4 g lemon peel
  • 40 ml apricot liqueur
  • 200 ml apricot purée
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Preparation

Apricot Foam:
Mix the heavy cream, joghurt, apricot marrow, apricot liqueur and icing sugar and pass through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool in the refrigerator for 1-2 hours.

Stuffed Crepes:
Make pancake dough --> how ?? and bake thinly in the pan, then stuff with the filling.

Crunchy Almonds:
Caramelise the almonds with sugar in a pan.

 

Arrange the apricot foam, place the stuffed crepes on top and sprinkle with the crunchy almonds.

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