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Crêpes with Banana Quark and Port Wine Zabaglione (Detlef Steves)

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Crêpes with Banana Quark and Port Wine Zabaglione (Detlef Steves)

The perfect crêpes with banana quark and port wine zabaglione (detlef steves) recipe with a picture and simple step-by-step instructions.

Crêpes batter:

  • 4 Pc. Eggs
  • 250 g Flour
  • 500 ml Milk
  • 4 tbsp Sugar
  • 50 g Brown butter
  • 1 pinch Salt
  • 0,5 Pc. Organic orange, zest

Quark:

  • 250 g Quark
  • 1 Pc. Vanilla pod
  • 3 tbsp Honey
  • 2 Pc. Bananas
  • 2 Pc. Limes
  • 1 Pc. Orange
  • 4 Stalk Tarragon
  • 4 Stalk Basil

Zabaglione:

  • 2 Pc. Egg yolks, fresh
  • 50 ml Port red
  • 20 g Sugar
  1. Melt the chocolate in the oven at 70 degrees, spread a thin layer on baking paper and allow to cool.
  2. For the crêpes dough, mix the flour with eggs, a pinch of salt and 3-4 tablespoons of sugar, then gradually pour in the milk and stir with the whisk until the dough is thinly flowing from the spoon.
  3. Finely chop a banana. Fillet an orange and cut each fillet into four parts. Mix the zest and juice of a lime, zest of an orange and chopped orange fillets and banana, add 2 tablespoons of sugar and let it steep for a moment.
  4. Mix the quark with the pulp of a vanilla pod and honey.
  5. Strain the marinated bananas and collect the juice. Put the banana in the quark, finely chop the basil and tarragon and add to the quark mixture.
  6. Bake three crepes.
  7. Briefly beat the egg yolk, sugar and port wine in cold water, then continue beating over the water bath until it becomes frothy and creamy.
  8. Fill the crepes with the quark and turn a roll.
  9. Put the sugar on the crêpes platter, cut the second banana into small pieces, caramelize on the platter, deglaze with a little lime juice.
  10. Cut the crepes diagonally and arrange them on the plate in the middle, half on top of each other. Pour the zabaglione around it. Put the caramelized banana around it and add the broken chocolate as a decoration.
Dinner
European
crêpes with banana quark and port wine zabaglione (detlef steves)

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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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