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Cheese Crepes
Crepes or cheese crepes made with this recipe turn out incredibly tender, filled with airy and juicy filling. Our ancestors baked already formed products in an oven with butter, which gave them an original creamy taste. Nowadays, the traditional function of simmering in the oven can successfully be handled by a regular oven.
Ingredients
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For the batter:
- milk of any fat content - 500 ml;
- eggs - 3 pcs;
- white sugar - 20 g;
- fine salt - 1/3 tsp;
- flour (wheat) - 170 g;
- vegetable oil - 50 ml.
For the filling:
- cottage cheese - 360 g;
- eggs - 2 pcs;
- white sugar - 30 g;
- raisins - 50 g;
- vanillin - packet;
- butter - 25 g.
Preparation
- Prepare the ingredients for the batter. The vegetable oil should be refined, odorless.
- Gather the products for the filling. The cottage cheese can be of any fat content, as long as it is not fat-free.
- Start by preparing the batter, as it needs to sit a bit for the gluten to swell. Place eggs, sugar, and salt in a mixing bowl.
- Whisk them together and dilute a bit with milk (about 70 milliliters).
- Gradually add the flour in 2-3 additions, mixing each time with the liquid component.
- While the mixture is thick, it should be whisked to obtain a homogeneous batter without lumps.
- Only after this can the remaining milk be added.
- Add the vegetable oil and mix everything well. When frying the crepes, there is no need to grease the pan each time - no crepe will stick.
- Now let the batter sit for half an hour, after which it will thicken, and the crepes will not tear when flipping.
- Heat the pan, setting it to almost maximum heat. The crepes should fry quickly, you cannot step away from them. Scoop a ladle of batter and spread it in the heated pan. Mix the batter before frying each new crepe.
- As soon as the edges brown, lift them with a spatula or by hand and flip the crepe to the other side.
- Stack the prepared crepes on a plate in a pile. If they are bent, it is clear how thin they are.
- For the filling, soak the raisins by pouring boiling water over them for a few minutes, then rinse in cold water.
- Place the cottage cheese in a bowl and mash it with a fork.
- Separate the egg yolks from the whites, placing the yolks immediately with the cottage cheese, and the whites in a separate container.
- Add sugar and vanillin to the main bowl. Mix well.
- Add the raisins to the mixture.
- Whip the egg whites until stable peaks.
- Fold them into the cottage cheese mixture. Now the airy filling is ready.
- Place a spoonful of cottage cheese mixture on the edge of the crepe.
- Fold the edges inward.
- And completely roll up the crepe.
- Slightly melt the butter to grease the baking dish. Preheat the oven to 200 degrees.
- Lay out the first layer of crepes. Grease the top.
- Repeat everything for the second layer.
- Cover the dish with foil and place it in the oven for half an hour.
- Then remove the foil and keep the crepes in the oven for another 5 minutes. The cheese crepes are ready.
Moderately sweet, soaked in butter, with a juicy and tender filling, cheese crepes will appeal even to those who do not like cottage cheese. The dish is served drizzled with sour cream or jam, but even without toppings, this dessert is eaten in a flash. While the crepes are not baked in the oven, they can be placed in the freezer for storage (up to a month).
