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Cheese-Filled Crepes with Raspberry Sauce

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Cheese-Filled Crepes with Raspberry Sauce This takes a bit of time and planning since there is the batter, filling, and sauce and the batter needs to sit an hour before use. They are tasty.

1 1/4 cups flour
10 tablespoon sugar, divided
3 eggs
1 1/2 cups milk
2 tablespoon melted butter
1 teaspoon lemon juice, divided
2 cups cottage cheese
1 cup sour cream
2 teaspoon vanilla
1 pint raspberries
4 tablespoon Canola oil

  1. In a medium size bowl, combine: flour, 2 tablespoons sugar, eggs, milk, 2 tablespoons melted butter, teaspoon lemon juice.
  2. Beat well with mixer until smooth.
  3. Let stand one hour.
  4. In a medium size bowl, combine cottage cheese, sour cream, 6 tablespoon sugar, vanilla, teaspoon lemon juice to make filling.
  5. Mix well and set filling aside.
  6. Mash raspberries and work through a fine sieve to hold back the seeds.
  7. Save raspberry pulp to small bowl and discard seeds.
  8. Add 2 tablespoons sugar to raspberry.
  9. Mix and set sauce aside.
  10. Using a 7 inch non-stick saute pan, heat over medium heat.
  11. Give one final stir to batter from steps 1 - 3.
  12. Coat hot saute pan with 1 teaspoon oil.
  13. Spoon two tablespoon of batter to center of saute pan and quickly rotate to to evenly coat the bottom with batter.
  14. Do not allow crepe to brown, when crepe is firm and edges start to curl away, removed from pan and place on a paper towel covered plate.
  15. Repeat steps 12 - 14, using less oil if you can.
  16. While the next crepe is heating in the pan, spoon 2 tablespoons of the filling onto the center of the crepe in the plate.
  17. Fold sides of crepe over filling, then fold ends over.
  18. Set aside with folds down and make the next crepe, steps 16-18.
  19. Once all the crepes have bene filled, set two or three on a serving plate, fold side up.
  20. Poor raspberry sauce over crepes, garnish with whole raspberry if you wish.
  21. Serve and enjoy.

Makes about two dozen.

This page last updated: Friday, 23-Jun-2017 20:02:56 EDT
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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