Crêpes with Creamy Cottage Cheese Filling
Tender crêpes with a creamy cottage cheese filling, raisins and berry sauce. The final fry in butter brings a caramel note — like a proper dessert.
Ingredients
For the filling
Cottage cheese(5–9%, or 200 g cottage cheese + 200 g ricotta)400 g
Greek yogurt2 tbsp
Honey(or sugar)3 tbsp
Vanilla sugar1 tsp
Lemon zest1 tsp
Saltpinch
Raisins(soak in rum, juice or tea)50 g
To serve
Strawberries(fresh or frozen)150 g
Sugar(or honey)1–2
Sour cream(or yogurt)to taste
Butterfor searing
Instructions
Filling
1
Soak the raisins in warm rum, juice or tea for 10–15 minutes, then pat them dry.
2
Blend the cottage cheese to a creamy texture.
3
Add the honey (or sugar), vanilla sugar, lemon zest, a pinch of salt and the yogurt. Mix to a soft cream — the consistency should be like thick cream, not dry.
4
Add the raisins and stir.
Assembly and frying
1
Spread the filling on a crêpe and roll or fold it into a parcel.
2
Fry the filled crêpes in butter until golden — this brings the caramel flavour and a dessert-like texture.
Berry sauce and serving
1
Warm the berries with the sugar for 5–7 minutes, then mash them lightly or blend.
2
Pour the berry sauce over the crêpes and add a spoonful of sour cream or yogurt. Dust with powdered sugar if you like.
Storage
Freezing
Cool and freeze in portions. Up to 3 months.
Cooking
Reheat straight from frozen: fry in a pan until lightly crisp, cover and cook over low heat for 10 minutes so the filling heats through.