Cheese Stuffed Crepes
From juels 8 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
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flip the crepe
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stack crepes
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stuff like envelope
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so good!
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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
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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
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A NICE BREAKFAST/DESSERT CREPE!HIGH FIVE!THANK YOU! CAROL LEE
leebear
in Brookpark loved it
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