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

6 servings

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

Strawberry(fresh or frozen)150 g

Sugar(or honey)1–2

Sour cream(or yogurt)to taste

Butterfor searing

Instructions

Filling

Soak the raisins in warm rum, juice or tea for 10–15 minutes, then pat them dry.

Blend the cottage cheese to a creamy texture.

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.

Add the raisins and stir.

Assembly and frying

Spread the filling on a crêpe and roll or fold it into a parcel.

Fry the filled crêpes in butter until golden — this brings the caramel flavour and a dessert-like texture.

Berry sauce and serving

Warm the berries with the sugar for 5–7 minutes, then mash them lightly or blend.

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.

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