Sweet Cottage Cheese Filled Crepes | Quick & Versatile Recipe
Servings: 8 portions
Calories: 454kcal
Learn to make easy, delicious cottage cheese filled crepes with our step-by-step recipe. Perfect for breakfast or dessert!
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Equipment
- 1 Frying Pan
- 2 bowl
Ingredients
Batter
- 500 g flour all-purpose
- 300 ml milk cold
- 1 pc egg
- 600 ml sparkling water carbonated
- 1 teaspoon vanilla sugar
- 1 tablespoon sugar granulated
- ¼ teaspoon sea salt
- 100 ml sunflower oil
From Cheese Filling
- 500 g cottage cheese well-drained
- 4 tablespoon sugar granulated
- 1 tablespoon vanilla sugar
- 1 teaspoon lemon zest freshly grated
- 1 teaspoon lemon essence
- 1 tablespoon sour cream or Greek yoghurt
Instructions
- In a large bowl, add together the flour, egg, granulated sugar, vanilla sugar, milk and salt.
- Gradually pour in the sparkling water, whisking continuously until you have a smooth batter with no lumps. Stir in the sunflower oil.
- In a medium-sized bowl, combine your main filling ingredients: the well-drained cottage cheese, granulated sugar, vanilla sugar, lemon zest and lemon essence.
- Using a fork or a spoon, thoroughly mix all the ingredients together. At this point, add the sour cream to achieve your desired level of creaminess.
- Heat a non-stick pan over medium heat. Lightly grease the hot pan with a small amount of sunflower oil.
- Once the pan is hot, pour one ladleful of crepe batter into the center of the pan. Immediately swirl the pan to evenly spread the batter into a thin layer that covers the entire bottom surface.
- Allow the crepe to cook for 1-2 minutes on the first side. You'll know it's ready to flip when the edges appear lightly golden and crisp.
- Cook the second side for about another minute, until lightly golden. Once cooked, gently slide the crepe onto a plate. Continue this process with the remaining batter, stacking the finished crepes as you go.
- Place about one to two tablespoons of the prepared cottage cheese filling onto the center of the crepe.
- Spread the filling evenly over half of the crepe, leaving a small border around the edges.
- Fold one edge of the crepe over the filling, then continue to roll tightly to create a compact, elegant shape.
- Continue this process until all your crepes are filled and rolled. Now are ready to be served immediately, ideally while still warm for the best experience!
Video
Notes
Your crepe batter should be thin, like heavy cream. If it seems too thick after mixing, don't hesitate to add a tiny splash more sparkling water or milk until it reaches the right pourable consistency.
For the best results, let your crepe batter rest for at least 20-30 minutes at room temperature (or even an hour in the fridge).
Don't get discouraged if your first crepe isn't perfect! The first one often helps you gauge if your pan temperature is just right and if your oil amount is correct.
When pouring the batter, aim to swirl it quickly to create the thinnest possible layer across the entire pan surface. This is the secret to light, airy crepes.
Nutrition
Serving: 1grams | Calories: 454kcal | Carbohydrates: 61g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 302mg | Potassium: 194mg | Fiber: 2g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 3mg
