Hungarian Cottage Cheese with Cinnamon Crepes - Magyar Palacsinta

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To fill a crepe with cottage cheese and cinnamon has been commonly known in Hungary as a sweet crepe dessert.

Prep Time10

Cook Time30

Refrigerate:1

Total Time1 40

Course: Breakfast, Dessert

Cuisine: Hungarian

Servings: crepes

Calories: 121kcal

Author: Rose

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)

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.

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!