Velvety Crepes with Vanilla Sweet Cheese

Name: Velvety Crepes with Vanilla Sweet Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Polish
Ingredients: 250 ml milk; 125 ml sparkling water; 2 pcs egg; 180 g wheat flour; 1 pinch salt; 2 tbsp vegetable oil; 250 g semi-skimmed curd cheese; 2 tbsp powdered sugar; 1 pcs egg yolk; 1 tsp vanilla sugar; 1 pinch raisin

vxda

Transport yourself to the flavors of childhood with these delicate, golden crepes generously filled with sweet, vanilla-flavored sweet cheese. It's the perfect way to start a weekend morning or enjoy a sweet dinner with loved ones.

Add to favorites

Print Print

Keep screen awake

Report Report

Velvety Crepes with Vanilla Sweet Cheese

Prep time 10 min

Cook time 20 min

Servings

🌱

Difficulty Easy

Category Breakfast, Desserts

Cuisine Polish

Ingredients

FOR THE CREPE BATTER

250 ml milk
125 ml sparkling water — (makes the crepes light)
2 pcs egg
180 g wheat flour
1 pinch salt
2 tbsp vegetable oil — (for the batter) + oil for frying

FOR THE FILLING

250 g semi-skimmed curd cheese — (preferably from a bucket, well-drained)
2 tbsp powdered sugar
1 pcs egg yolk
1 tsp vanilla sugar
1 pinch raisin — (optional, pre-soaked in warm water)

Instructions

Preparation

1
In a bowl, whisk together milk, sparkling water, and eggs. Gradually add flour and salt, mixing until smooth. Finally, stir in 2 tablespoons of oil. Let stand for 10 minutes.
2
In the meantime, make the filling: mash the sweet cheese thoroughly with a fork or use a grinder. Stir in powdered sugar, egg yolk, vanilla sugar, and raisins. The filling should be smooth and creamy.
3
Heat a skillet (preferably a crepe pan, 22-24 cm) over medium-high heat. Grease thinly with oil.
4
Pour a ladleful of batter and quickly spread it over the entire pan by tilting it. Cook for ~1 minute, until the edges start to peel away, flip and cook the other side for ~30 seconds.
5
Place 1-2 tablespoons of filling on each crepe. Fold in half, then in half again (or roll up).
6
Optionally, fry the folded crepes in butter on both sides for ~1 minute, until golden brown.

Serving

1
Sprinkle with powdered sugar, drizzle with cream or Greek yogurt. For a savory version: with strawberry sauce or applesauce.

Notes

Chef's Tip: Don't worry if the first crepe isn't perfect – that's perfectly normal. This "test crepe" is used to check if the pan temperature is right.

Prepared crepes can be stored in the refrigerator for up to 2 days. Before serving, simply reheat them in a skillet or in an oven preheated to 160°C for about 5 minutes.