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Cinnamon flakes with cranberry mascarpone
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Ingredients
Directions
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Beat the flour with the cinnamon powder and a pinch of salt with the milk. Beat the eggs and butter through to a smooth and thin batter. Let the batter rest for about 10 minutes.
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Stir in the mascarpone with the cranberry compote.
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Heat a frying pan with a non-stick coating until it is hot. Let a spoon of batter rotate in the pan so that the batter is well distributed. Fry 12 thin pancakes on a medium-high setting. Keep them warm on a plate over a layer of boiling water.
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Brush the pancakes with the mascarpone and roll them up. Put 2 on a plate and sprinkle with icing sugar.
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Nutrition
320Calories
Sodium0% DV0g
Fat29% DV19g
Protein20% DV10g
Carbs9% DV27g
Fiber0% DV0g
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