Crêpes with sweet cheese filling are simply thin pancakes spread with curd cheese, then lightly fried in butter and served warm – just the way we like them. For the filling, I add egg yolks along with sugar, which makes it richer and gives it the perfect consistency. If you prefer not to fry the crêpes after filling them, you can skip the egg yolks and add a little sour cream instead, to achieve a smooth, spreadable texture. Highly recommended!
Ingredients for the crêpes:
- 1 batch of crêpe batter (for example, from your favourite recipe)
Ingredients for the curd cheese filling:
- 500 g semi-fat curd cheese (or cream cheese)
- 2 egg yolks
- 3 – 4 tablespoons sugar (to taste)
- 1 sachet vanillin sugar
Press the curd cheese through a potato ricer or mash it thoroughly until smooth. Mix with the remaining ingredients until well combined. Spread the curd cheese filling over the cooked crêpes and fold them into triangles.
Before serving, fry them gently in about 1 teaspoon of butter on both sides, preferably covered, until lightly golden and warmed through.
Enjoy!
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author