A popular Hungarian crepe filled with creamy, and rich whipped cottage cheese and cinnamon, then topped with berries, candied pecans and sprinkled with powdered sugar.
This sweet crepe was a tradition in our family for generations. Often Mom would make this crepe recipe during the winter months. It is a comforting and so delicious to be enjoyed as a breakfast, brunch or even a lunch. Although, it is known as a sweet crepe, it wasn’t served as a dessert in our family.
I decided to whip the cottage cheese for this recipe for more of a creamy and smoother texture and a splash of Grand Marnier. Mom would serve this breakfast version crepe by simply adding a 4% fat content cottage cheese, cinnamon, a little bit of sugar and raisins for the filling. It would be served with fresh fruit, bacon or ham.
Crepes: when making crepes, it is important to be patient. By mixing the ingredients, it requires to slowly add the flour mixture to the milk mixture, and whisk to avoid any lumps. It is suggested to sift the flour, and to help reduce the lumps.
The trick to get thin crepes is the quickly tilt and rotate when pouring the batter into the hot fry pan or skillet. If you are fortunate enough to have a crepe pan, then it should be fairly easy for you.
Cottage Cheese Filling: a 4% fat content for this filling. Traditionally, it was flavoured with cinnamon and sometimes Mom would add raisins, which us kids would often tell her not to. Option is to whip the cottage cheese for a smooth, thick and creamy texture.
Ingredients for these delicious crepes:
Eggs: depending on the size, I added 2 large eggs
Milk: I used 2-3% milk and organic; I think crepes deserve the best ingredients
Vanilla: adds a lovely flavour
Butter: is melted to add some richness and luxurious texture
Cinnamon: a delicious combination with apples
Toppings: I added walnuts, maple syrups and some icing sugar
Cottage Cheese filling: 4% cottage cheese adds a rich and thicker consistency and cinnamon; drizzle with maple syrup and add assorted berries and icing sugar; sometimes Mom would add raisins with the cottage cheese and us kids would plead with her not to, for some strange reason we didn’t like it.
There are so many options to fill crepes with and whether you make savory or sweet. For dessert options, we often think of fruit with a cream such as whipping cream, cream cheese, a soft cheese, such as goat cheese or ricotta cheese.
Try my recipes:
Hungarian Cottage Cheese with Cinnamon Crepes - Magyar Palacsinta
Equipment
- Large skillet or crepe pan
Ingredients
Crepe Recipe:
- 2 large free-range eggs
- 1 1/2 cups organic milk
- 1 tsp pure vanilla extract
- 2 tbsp melted unsalted butter
- 1 cup unbleached organic all-purpose flour, sifted
- 2 tbsp raw fine sugar
- dash of salt
- 2-3 tsp extra virgin olive oil, unsalted butter or organic vegetable oil (to coat the crepe pan)
Cottage Cheese Crepes:
- 2 cups 4% cottage cheese
- 1 tsp cinnamon
- 2 tbsp maple syrup or sugar
- 1 tbsp Grand Marnier/bourbon (optional)
- assortment of fresh berries
- 1/2 cup candied pecans
- powdered sugar
Instructions
Crepes:
- Beat eggs with a wire whisk in a large bowl until frothy, Stir in milk, vanilla and melted butter.
- In a medium bowl, sift flour, then add sugar and salt. Gradually add to the milk mixture and continue whisking to remove lumps.
- Cover and refrigerator batter for at least 30 minutes to 1 hour or overnight. This allows the air bubbles to relax and the dough to thicken as well this avoids the batter from lifting during cooking creating a soft thin tender crepe.
- Heat a non-stick crepe pan (or 10” fry pan is an option) over medium heat until hot. Lightly brush your pan with oil and pour ¼ cup of batter into pan, tilting and rotating the pan to coat the entire bottom.
- Cook until the top of crepe is dry and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over. Cook for about 15 seconds and check by lifting side of crepe and it should be lightly toasted. Transfer to a plate. Continue with remaining batter and add oil to pan as needed.
Cottage Cheese Filling:
- Preheat oven to 250°F.
- Using a food processor, blender or wire whisk, blend cottage cheese, cinnamon and sugar. Pulse a few times if using a food processor or blender, long enough to create some smoothness. If using a wire whisk, whip to create a smooth texture. You want some texture to hold up in the crepe. Add about 3 tablespoons per crepe. Fold or roll each crepe and place the crepes in a baking dish, covered and place in the oven for about 20 minutes long enough to warm the cottage cheese filling.
- Plate the crepes and add berries, maple syrup and a dust of powdered sugar. Enjoy!
Nutrition
How to make these delicious crepes:
Beat eggs with a wire whisk in a large bowl until frothy, Stir in milk, vanilla and melted butter. In a medium bowl, sift flour, then add sugar and salt. Gradually add to the milk mixture and continue whisking to remove lumps.
Cover and refrigerator batter for at least 30 minutes to 1 hour or overnight. This allows the air bubbles to relax and the dough to thicken as well this avoids the batter from lifting during cooking creating a soft thin tender crepe.
Heat a non-stick crepe pan (or 10” fry pan is an option) over medium heat until hot. Lightly brush your pan with oil and pour ¼ cup of batter into pan, tilting and rotating the pan to coat the entire bottom. Cook until the top of crepe is dry and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over. Cook for about 15 seconds and check by lifting side of crepe and it should be lightly toasted. Transfer to a plate. Continue to brush oil to pan as needed.
Serve these delicious, warm crepes/palacsinta with fresh berries, candied pecans and a dusting of powdered sugar. Drizzle with maple syrup and enjoy!!
These I made a few months ago, and this traditional way I grew up with crepes/palacsinta were served without cottage cheese, sugar and cinnamon with fresh berries, powdered sugar and drizzle of maple syrup.
Hello,
Thank you for your feedback and kind comments. It is my intention to add videos to my blog.
Regards,
Rose
It made me laugh, because we kids also disliked raisins being added! I STILL don’t like it when people put raisins in rice pudding, for instance! …Although I enjoy raisins on their own.
We split a banana into thirds the long way down the middle (this is why banana is considered a citrus fruit, because it has sections), and we lay one long section along the crèpe, then spoon cottage cheese sweetened with a little sugar along it, then wrap/roll the crèpe around it, tucking in one end like an egg roll so the filling stays in while you pick it up and eat it.
We also use 3 egg yolks and 2 egg whites. No vanilla or sugar in the crèpe, and oil instead of butter and a half teaspoon salt. The banana’s texture and flavor go so well together – and are nutritious. Yummy!!!!!
Hi Marika,
By adding banana does sound yummy! Using 3 egg yolks and only 2 egg whites would add a lovely colour to the crepe. We love adding peaches and/or nectarines and apples in our crepes when they are in season.
Thank you for sharing.
Rose
My mother grew up in Hungary. This was a special treat when we were kids. I will try your recipe! It brings back nice memories.
Hi Joanne,
Aww that’s so nice, I love hearing about these special memories. I am so pleased you are planning to make this recipe. I would really like to hear your feedback.
Enjoy!
Rose
My Mom made filling with dry cottage cheese vanilla sugar not sure if she put eggs in Or did she cook filling please help
Hi Mary,
My mom only added cottage, vanilla and cinnamon. The filling wasn’t cooked, simply added to the crepe, fold and bake. I hope this helps.
Rose