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Crepes with Speculoos and Marzipan Quark Filling, Baked Apple Compote and Mulled Wine Syrup

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 152 kcal

Ingredients
 

Crepes

  • 150 g Flour
  • 300 ml Milk
  • 1 tbsp Powdered sugar
  • Salt
  • 3 Eggs

Mulled wine syrup

  • 1 Orange
  • 100 g Brown sugar
  • 100 ml Mulled wine
  • 1 pinch Ground cinnamon

Baked apple compote

  • 1 kg Apples
  • 75 g Sugar
  • Ground cinnamon
  • Ground cardamom
  • 100 g Raisins
  • 200 ml Apple juice
  • Star anise
  • 1 packet Vanilla flavored cooking pudding powder
  • Lemon juice

Speculoos and marzipan curd cream

  • 250 g Quark
  • 100 g Marzipan raw mass
  • 100 g Speculaas
  • 2 tbsp Milk
  • 1 packet Vanilla sugar
  • Some lemon peel

Instructions
 

For the apple compote

  • Peel, core and dice the apples. Bring to the boil with sugar, apple juice, lemon juice and star anise. Mix some apple juice with the vanilla pudding powder and thicken the apple compote. Let simmer briefly. Fold in the raisins. Season with cardamom and cinnamon. Remove the star anise. Let the apple compote cool down.

For the speculoos and marzipan quark filling

  • Mix the quark with the milk, vanilla sugar and lemon zest until smooth. Grate the marzipan, crumble the speculoos. Put both under the quark.

For the crepes

  • Mix the eggs with the powdered sugar, salt and milk. stir in the flour. Melt the fat in a pan and add a small ladle of batter to each. Bake until golden brown. Bake thin crepes one after the other. Fill the crepes with the quark filling, whip in and serve with apple compote and mulled wine syrup.

Mulled wine syrup

  • Squeeze the orange. Melt the sugar in a saucepan. Add orange juice, mulled wine and cinnamon. Simmer until the sugar has dissolved and a syrup has formed.

Nutrition

Serving: 100gCalories: 152kcalCarbohydrates: 27.3gProtein: 3.6gFat: 2.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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