Sweet Cheese Crepes
This is a time-consuming recipe, but a delicious one—worth the work.
INGREDIENTS | SERVES 6
- 2 eggs
- 2 tablespoons canola oil
- 1 teaspoon vanilla
- 1 cup low-fat milk
- 3/4 cup flour, sifted
- 1/2 teaspoon salt
- Nonstick cooking spray
- 2 egg yolks
- 6 tablespoons sugar
- 1/4 pound whipped cream cheese, room temperature
- 1/4 pound 2% low-fat cottage cheese, small curd
To make the crepes, beat eggs, oil, vanilla, and milk. Add flour and salt, and beat until smooth.
Chill for 30 minutes.
Spray nonstick cooking spray into small frying pan, over low heat.
Using about 1/4 cup batter, pour into frying pan and cook for 2 to 3 minutes. It is not necessary to flip the crepe since it is thin enough to cook through without flipping.
To prepare filling, beat egg yolks and sugar in a medium bowl.
Add cream cheese and cottage cheese. Mix well.
Now ready to fill the crepe, put about 1/4 cup cheese mixture into the crepe, using the “less cooked” side of the crepe to fill.
Fold so that the filling is safely inside. Remove from pan. Place on large piece of wax paper.
Prepare the remaining crepes with filling. Place them all on the wax paper.
Wrap all the crepes in large piece of foil and freeze for 1 hour.
When ready to fry the crepes, place 2 to 3 tablespoons canola oil in a frying pan over low heat, cooking for 2 to 3 minutes.
Serve with fresh fruit or hot blueberry sauce or applesauce.
A Much Lower-Fat, Lower-Sugar Version
Shh! No one will know the difference! A recipe around for years—using high-fat products such as regular cottage cheese, sour cream, whole milk, and cream cheese. Everything used here is a low-fat adaptation, with a little less sugar than the original, too. It remains a delicious, high-calcium crepe!