Crepe with Cream-Cranberry Filling

Ingredients

• 1 egg
• 200 ml milk
• 100 g flour
• 2 Tbsp liquid butter (plus extra for frying)
• 2 tbsp sugar
• 2 tbsp cocoa powder
• 200 g cranberries
• juice of 1 orange
• 100 g gelatinizing sugar (2:1 ratio)
• 3 sheets gelatin
• 200 g mascarpone
• 200 g quark
• 2 tbsp powdered sugar
• 100 ml whipping cream

Instructions

1. 1.

   Whisk the egg, milk, flour, butter, sugar and cocoa powder into a smooth batter and let rest for about 10 minutes. Heat a little butter in a large hot pan and cook four thin crepes. Stack them on a plate and allow to cool.

2. 2.

   Wash the cranberries and combine with orange juice and gelatinizing sugar in a pot. Gently mash with a potato masher or fork, bring to a boil, then simmer for about 4 minutes until sparkling. Transfer to a bowl and let cool.

3. 3.

   Soak the gelatin sheets in cold water. Whisk mascarpone, quark and powdered sugar together until smooth. Warm the pressed gelatin in a small pot until melted, then stir in 2–3 Tbsp of the cream mixture and combine with the remaining cream. Beat the whipping cream stiffly and fold it into the mixture before it starts to set.

4. 4.

   Spread the cream onto each crepe, leaving a wide border at the top. Arrange cranberries in a strip across the center of the cream and roll up the crepes. Cover and refrigerate for at least 2 hours.

5. 5.

   Before serving slice thickly and arrange on plates.