Yesterday evening, I was driving by a European deli that carries products from Russia, Ukraine, Poland, and Israel, and I decided to stop and go in. The inspiration came right when I entered the store...I hadn’t made crepes with cheese for a while and they are so good for breakfast! If you ask me, they are also good for lunch and late dinner :) with a cup of hot tea...Yum! They are convenient too...you can make a batch in advance and enjoy a worry free breakfasts for days. I immediately bought 5% cottage cheese. This cottage cheese is much smoother and creamier than the one in plastic containers in the dairy island of a regular grocery story. And it's not liquid, perfect for the filling. So, today I made the crepes and filled them with cheese and dried fruits, and after taking a picture I am going to enjoy my tea...
3 1/4 cup milk
2 1/4 cup flour
1 tbsp. Sugar
3 tbsp. vegetable oil
500 gr pressed cottage cheese – I use 5% cheese from European deli or Western Creamery Pressed Cottage Cheese
1- 1½ tbsp. sugar
1 ½ -2 tbsp. 5% sour cream (the amount depends on how dry your cheese is)
1 tsp. vanilla extract
2/3 cup mixed dried fruits of your choice: raisins, cranberries, apricots
Squeeze of lemon juice (optional)
Making the crepes:
In a bowl beat 2 eggs with 1 tbsp. sugar. Stir with a fork or whisk until smooth (do not need to whip).
Tip: To avoid lumps in a crepe’s butter, first, make it thick adding only a small amount of milk. When the butter is mixed thoroughly and lump free, add the remaining milk and stir until smooth liquid consistency.
Pour milk (3 ¼ cups in 3 steps) alternating with flour (2 ¼ cups in 2 steps), starting and finishing with milk. Mix well until combined.
The consistency of the dough should be like a cream. If you still have lumps, strain the dough into a large enough bowl over a sieve. The dough should turn lump free liquid and easy pouring.
Add 2 tbsp. vegetable oil to the dough and mix to combine. Let it stand for 15-20 minutes.
Place 9’ skillet on the heat and grease it with a bit of oil. It should be done only before the first crepe.
Pour a bit less than 1/4 cup butter (or 1/2 soup ladle) to a very hot pan and quickly spread the dough over the entire surface with a paper thin layer by slightly rotating a pan.
When the edges of the dough start to dry and the middle is bubbly - run a rubber spatula around to loosen the edges. Carefully pick under the crepe and if it’s golden brown, gently flip.
Fry the other side for about 2 minutes until it becomes golden brown as well. With a spatula, remove the crepe from the pan and place it on the plate.
Making the Filling:
Rinse and soak raisins in hot water for about 15 minutes. Drain.
Place cottage cheese and sugar in a bowl and mix well.
Add sour cream, vanilla and blend until smooth.
Add dried fruits and combine.
To fill the crepes:
Place 1 generous tablespoon of cheese filling on each crepe and fold it like an envelope.
Melt 1 tablespoon of butter in a frying pan and sauté the cheese crepes on medium heat for about 2 minutes or until golden brown on both sides. Serve them with jam, honey, or sour cream.
Keep the crepes refrigerated. You can also prepare a batches and keep it frozen up to 2 months. Defrost in refrigerator and sauté before serving. They can also be warmed in a microwave.
- 3 1/4 cup milk
- 2 eggs
- 2 1/4 cup flour
- 1 tbsp. Sugar
- 3 tbsp. vegetable oil
- 500 gr pressed cottage cheese ? I use 5% cheese from European deli or Western Creamery Pressed Cottage Cheese
- 1- 1˝ tbsp. sugar
- 1 ˝ -2 tbsp. 5% sour cream (the amount depends on how dry your cheese is)
- 1 tsp. vanilla extract
- 2/3 cup mixed dried fruits of your choice: raisins, cranberries, apricots
- Squeeze of lemon juice (optional)
The Cooking Tale
Crępes with Cheese and Dried Fruits filling
Do you crave something special, light, just enough sweet and fulfilling? These delicious crepes with cheese and dried fruits are perfect for breakfast, brunch or an afternoon tea.
Please share this delicious recipe