Breakfast Recipes
Pancake, Crepe and Blintz Recipes
Cheese-Filled Crepes with Raspberry Sauce
Source: Yoder Dairies
Crepes:
1 1/4 cups flour
2 tablespoons sugar
Pinch of salt
3 eggs
1 1/2 cups milk
2 tablespoons butter, melted
1/2 teaspoon lemon extract
Place all ingredients in mixing bowl and beat well with an electric mixer. Let
batter stand for 1 hour.
Heat nonstick 7-inch saute pan on medium heat until hot. Add about 1 teaspoon
oil to pan. Pour in 2 tablespoons of batter and tilt pan until batter has covered
bottom. Heat until the batter begin to cook and edges curl away from sides of
pan. Invert onto paper towel and continue with balance of crepes.
Raspberry Sauce:
1 pint raspberries
2 tablespoons sugar
Mash raspberries through a fine sieve to eliminate seeds. Combine berry pure
and sugar. Refrigerate.
Filling:
1 cup cottage cheese
1/2 sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon or orange peel
Mix cottage cheese, sour cream, sugar, vanilla extract and lemon or orange peel
in a bowl. Spoon about 2 tablespoons of cheese mixture onto each crepe. Fold
each crepe to seal.
Serve cold with Raspberry Sauce.
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