Crepes with Cottage Cheese Filling

Baking and Desserts | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Crepes with Cottage Cheese Filling

Ingredients

Wheat Flour - 2 cups
Cottage cheese - 17.6 oz
Sour Cream - 7½ tablespoons
Sugar - ¾ cup
Milk - 25 fl oz
Egg white - 2 pieces
Vegetable Oil - 2 tablespoons

Step by Step guide

Step 1

Crack one egg into a bowl, add 1 tablespoon of sugar, ½ teaspoon of salt, pour in 250 ml of cold milk, and mix everything together. Then gradually add the sifted flour while stirring with a wooden spatula, and dilute with the remaining milk, adding it to the batter in small portions.

Step 2

Heat a skillet and grease it well with oil, then pour in enough batter to cover the skillet with a thin layer. Place the skillet over medium heat. Once the bottom of the crepe is cooked and golden brown, carefully lift it with a thin knife, quickly grease the skillet with oil again, and pour in more batter.

Step 3

The crepes should be very thin. If they turn out thick, make the batter thinner by adding a little more milk.

Step 4

For the filling, pass the cottage cheese through a sieve, add the egg yolk, sugar, ½ teaspoon of salt, lemon or orange zest, and 1 tablespoon of melted butter, and mix everything well (if desired, you can add cleaned and rinsed raisins to the cottage cheese). Place 1 tablespoon of the filling on the cooked side of the crepe and fold it into an envelope. To prevent the crepe from unfolding while frying, brush the last fold with egg white.

Step 5

Place the crepes on a heated skillet with oil and fry on both sides until golden brown. Serve the crepes hot, dusted with powdered sugar. Serve sour cream separately in a sauceboat.