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Sweet Cheese and Raisin Crêpes (Grain and Gluten-Free)

March 1, 2013

Sweet-Cheese-and-Raisin-Crepes-Gluten-Free

The only thing that makes me happier than eating crêpes for brunch is eating them with this sweet cheese and raisin filling. It’s a classic Polish preparation (naleśniki z serem), wherein a crêpe is rolled with a mixture of sweetened farmer’s cheese and raisins. The filling tastes like (flourless) cheesecake batter, in the best way possible. The farmer’s cheese is only slightly sweetened with honey, making them a fairly guilt-free indulgence. I like these best with some homemade blueberry sauce and a generous dollop of whipped sour cream.

Sweet-Cheese-and-Raisin-Crepes

Ingredients:

(Makes 8-9 filled crepes; serves 2-3)

Crepes: See recipe for one ingredient crêpes, use:

  • 6 eggs
  • 6 Tbsp. water

Filling:

  • 1 lb. full-fat farmer’s cheese or dry curd cheese*
  • 1 egg
  • 2 Tbsp. honey
  • 1 tsp. vanilla extract
  • zest of 1/2 lemon
  • 1/2 cup raisins
  • boiled water

Blueberry Sauce:

  • 3 cups frozen blueberries
  • 1 Tbsp. honey

Topping: (optional)

Sour cream, whisked with a fork until fluffy

* I use 10% M.F. “Gourmet Cottage Cheese” by Cottage Dreams (Vito Dairy) from Whole Foods.

Preparation:

1. To make blueberry sauce, place blueberries and honey in a medium sized pan. Cook the blueberries over medium heat, stirring often, until the sauce thickens but before it dries out (approximately 30-45 minutes).

2. Prepare crêpes and set aside.

3. Boil some water to plump the raisins. In a small bowl, cover raisins with just boiled water and let stand for 5 minutes. Drain well. Set aside.

3. Preheat oven to 375 degrees.

4. Combine cheese, egg, honey, vanilla, and lemon zest in food processor. Process until smooth and creamy, scraping down the sides as necessary. If you do not have a food processer, you can use a hand mixer.

5. Transfer crêpe filling to a medium bowl. Stir in raisins.

6. Spread 1-2 Tbsp. of filling onto each crepe, and roll the crepe closed.

7. Place rolled crepes in large rectangular Pyrex or casserole dish in single layer.

8. Cover dish with aluminum foil and place in oven. Bake for approximately 20 minutes, just until the crêpe filling warms up.

9. Transfer crêpes to serving plates. Top with blueberry sauce and a dollop of the whipped sour cream (optional).

If you enjoyed this recipe, please remember to share it (Pinterest, Facebook, Twitter, etc.). Thanks!

Cottage-Dreams-Gourmet-Cottage-Cheese-Vito-Dairy Cottage-Dreams-Gourmet-Cottage-Cheese-Vito-Dairy-2

Sweet-Cheese-and-Raisin-Crepes-2

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