March 4, 2011

Crêpes (Crepes) with Cottage Cheese Filling

  • 2 eggs
  • 2-3 tablespoons sugar
  • 1-2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1/2 liter (1/2 quart) milk
  • 1.5-2 cups all-purpose flour
  • Vegetable oil
  • 1 table spoon butter
  • 1 lb cottage cheese
  • 1 egg
  • 1/3-1/2 cup sugar
  • 1 tablespoon butter, melted
  • Pure vanilla extract
  • Salt
  1. Whisk the eggs well with sugar; add salt, vanilla, and milk.
  2. Gradually add flour, melted butter and mix well. The batter must be thin.
  3. Heat the skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet).
  4. When the bottom of the crepe is golden-brown, carefully flip it.
  5. Put 2-3 teaspoons of filling on each crêpe (crepe) (close to the edge); roll it, tuck in the ends, and finish rolling. Fry on both sides until golden-brown.
In a mixing bowl, combine cottage cheese, egg, sugar, a small pinch of salt, melted butter, and a few drops of vanilla.

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