Cheese Stuffed Crepes
From juels 15 years ago
- 20 minutes to make
- Serves 6
These crepes are stuffed with a smooth cottage cheese and tapioca filling, then topped with your favourite preserves and maple syrup. Makes great breakfast/brunch or dessert.
Ingredients
- 2 eggs shopping list
- 3/4 cup milk shopping list
- 1/2 cup water shopping list
- 1 cup flour shopping list
- 3 tbsp. melted butter, or vegetable oil shopping list
- 2 tbsp. sugar shopping list
- 1 tsp. vanilla extract shopping list
- 1 tbsp. of your favourite liqueur(optional) shopping list
- extra butter for coating the pan, or non-stick spray shopping list
- FOR THE FILLING: shopping list
- 1 cup cooked tapioca pudding shopping list
- 1 cup cottage cheese shopping list
- 1 tsp. vanilla extract shopping list
- 1/3 cup golden raisins shopping list
- zest of 1 lemon shopping list
- TOPPINGS: shopping list
- maple syrup, your favourite jam or preserves, powdered sugar shopping list
How to make it
- Combine all the ingredients(except for filling and topping) in a blender, or use a hand-held blender and process until batter is smooth. Batter will be thin.
- Note*: it's important to place the batter in a fridge at this point for about 1 hour. This allows the air bubbles to settle and helps crepes not tear during cooking.
- Heat a medium non-stick or cast iron pan. Use medium heat setting. Add butter to coat, or spray some non-stick oil. Pour about 1/4 cup batter into the center of the pan and swirl the pan around, to spread evenly. Cook for about a minute. Run the spatula around the outside edges of a crepe to loosen it, then flip. This may take some practice, but you'll get it soon! If you let your batter sit in a fridge for an hour, you have nothing to worry about. Cook on another side just for about 15 more seconds. The other side cooks a lot faster. You can gently lift the corner of a crepe with your spatula to check for doneness. Remove to the plate.Continue until all the batter is gone, making sure you butter the pan every time for the new crepe.
- FOR THE FILLING:
- Combine all the filling ingredients together. Set aside.
- To assemble the crepes, place about 2 tbsp. of filling on one half of the crepe. You can either fold them like envelopes or triangles, or simply roll them jelly roll style (refer to pictures).
- Top the stuffed crepes with a tsp. of your favourite jam, drizzle with maple syrup and sprinkle with powdered sugar. Serve warm.
swirl batter around
Close
flip the crepe
Close
stack crepes
Close
stuff like envelope
Close
so good!
Close
The Rating
Reviewed by 9 people-
These would be great for brunch I love the sound of them.
High on the YUM Factor!
Five forks and a smile :)
trigger
in loved it
-
Your crepes, look so wonderful and tasty, I have never tried the cook tapioca in the filling this would give the filling a nice consistancy. Yummo! Have a great day
Cookie
gagagrits
in Irmo loved it
-
A NICE BREAKFAST/DESSERT CREPE!HIGH FIVE!THANK YOU! CAROL LEE
leebear
in Brookpark loved it
The Groups
-
Russian Speakers
22 members -
Russian American Food Lovers
37 members -
PolishUkrainian
110 members -
101 A Cheese Place
146 members -
Cheese Lovers
102 members -
All Things Cheese
77 members -
Cast Iron Cooking
103 members -
Little Rascals Favorites
53 members -
Shortcuts And Cooking Tips
50 members
Reviews & Comments 11
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "