Ingredients
Equipment
Method
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!