Easy Food Recipes and Cooking - Sweet Cheese-Filled Crêpes with Raspberry Sauce
Makes 6 servings (2 crepes each)
For the crepes
3 eggs, lightly beaten
1 cup all-purpose flour (plus more if needed)
1-1/4 cups whole milk
3 tablespoons butter, melted
1/4 teaspoon salt
For the filling
2 cups cottage cheese (1 lb)
1/4 cup confectioners’ sugar
Zest of 1 lemon
1 teaspoon vanilla extract
For the raspberry sauce
1 cup raspberries
1 tablespoon lemon juice
2 teaspoons sugar
2 tablespoons water
1 teaspoon cornstarch
In a medium mixing bowl, whisk together the eggs, flour, milk, melted butter and salt until smooth and well combined. Cover and refrigerate for at least one hour to allow the mixture to thicken.
While the crêpe batter chills, make the filling and the raspberry sauce. For the filling, combine the cottage cheese, confectioners’ sugar, lemon zest and vanilla in a bowl. Cover and refrigerate until ready to use.
To prepare the sauce, place the raspberries, lemon juice and sugar in a small saucepan and bring to a simmer over medium-high heat. Whisk the water and cornstarch together in a small bowl until well blended, then add to the raspberry mixture. Return to a simmer and continue cooking until the mixture thickens to a syrup-like consistency. Transfer to a bowl and set aside to cool.
To make the crêpes, place 1 teaspoon of vegetable oil in an 8-inch nonstick pan and rub it over the bottom and sides with a paper towel. Heat the pan over medium heat and add about 3 tablespoons of the batter to the center of the pan. Quickly lift the pan from the heat, tilting and rotating until the batter coats it completely in a thin layer.
As soon as the crêpe appears set and “dry” (20 to 30 seconds), flip it over and cook until barely browned (10 seconds). Transfer to a plate and repeat with the remaining batter. If, after making the first crêpe, you feel the batter is a little too thin, whisk in a little additional flour (1 or 2 tablespoons at most). Stack the cooked crêpes on a plate. You should end up with between 14 and 18 total.
To serve, place one crêpe on a flat surface and spread about 2-1/2 tablespoons of the filling on one side, about 1 inch in from the edges. Gently roll the crêpe to form a tube, making sure the filling is evenly distributed. Place seam side down on a serving plate and top with raspberry sauce.