Sweet Cheese Crepes
Rated 3.9 stars by 9 users
Category
Entree
Cuisine
Americana
Servings
6
Prep Time
20 minutes
Cook Time
20 minutes
Every Sunday we'd head to my Grandmother's farmhouse in Auburn, Ohio and nine out of ten times, there'd be a pile of fresh crepes waiting. They'd be piled high, some rolled up with this cottage cheese sugar mixture, or jelly, or butter and sugar. Sometimes we'd show up before they were rolled up and we'd be put to work, spooning in ooey gooey mixtures and rolling those piled high pyramids. After my grandmother passed on, my aunts and mother would still make crepes for family get togethers.
It wasn't until later in life that I was introduced to blintzes and I made the connection. This is a modified, Brian-ified version of the traditional recipe. My version blends the cheese mixture, reduces the sugar and adds some bourbon because reasons. The biggest variation on the family tradition is that I parcel the crepes out into blintzes, though, sometimes, when I am feeling particularly nostalgic, I will still serve these crepes rolled up into that remembered pyramid.
This dish was to be paired with a Pancetta Zucchini Quiche on Episode 5 of The Great American Recipe for the Holiday Traditions 90 Minute Challenge.
Brian Leigh
Ingredients
- 1.5 cups flour
- 3 eggs
- 1 cup milk
- 1 teaspoon salt
- 3 tablespoons oil
- 3 tablespoons sugar
-
Approximately 1 cup cold water
-
1 8oz container of full fat, small curd cottage cheese, drained
- 1 egg yolk
- 1/3 cup of sugar
- 1 tablespoon bourbon
- 1 teaspoon vanilla
-
1 teaspoon black pepper
-
1 teaspoon kosher salt
For the Crepe Batter
For the Sweet Cheese Filling
Directions
For the Crepes
Add all ingredients for crepes into a mixing bowl and combine.
Slowly add cold water, whisking continuously until the desired batter consistency is formed. The batter should be runny, like melted ice cream.
The batter is best if let to setup for 45-60 minutes in the refrigerator. You can chill it overnight for those next day crepes.
In a skillet over medium high heat, spoon a ladle of crepe batter and quickly spread. After 30 seconds, flip the crepe. Move the crepe to a dish to cool. Repeat the process until all crepes are made.
For the Filling
Using a fine mesh strainer, drain the cottage cheese. You can let the cheese drain in the sink while preparing the batter, or if you are in a hurry, you can work the cottage cheese in the strainer with a spatula.
Into the blender, combine the drained cottage cheese, egg yolk, sugar, salt, black pepper, vanilla extract and bourbon, blending until smooth. If you need to add more liquid to encourage the blending, add a touch of milk or more bourbon. :)
Finishing the Crepes
On the lower half of the crepe, pile or pipe the cheese filling. Roll the bottom of the crepe up, and folding in the sides, continue to roll until a parcel is created.
In a pan over medium high heat, add some butter and place the crepe parcel seem side down, cooking for 30 seconds until the parcel is browned. Flip and repeat until finished.
Serve hot with a sprinkle of powdered sugar and some fresh berries.
Recipe Note
For the crepes, we never used butter but you could. It's your world!
Peach Jelly was always my second favorite filling! Sometimes with the sweet cheese.
