Category: Vegetarian
Cuisine: Eastern Europen
Yields:
10 Servings
Difficulty: Easy
Light and filling. The crepe recipe works every time and can be made the day before. You will love this as your breakfast or lighter supper meal. The assembled crepes can be stored in the fridge for a couple of days. They will taste great warm or cold. Enjoy!
Ingredients
Adjust Servings
- Filling
Instructions
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In a medium-sized mixing bowl whisk all the wet ingredients until smooth. Add your wet ingredients to the flour and whisk until the lumps are no longer visible. The batter should resemble heavy cream.
- Over medium high heat, warm up a 10-inch, nonstick fry pan with just a drop of vegetable oil spread evenly (I use a piece of paper towel to wipe the excess oil).
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Make sure that the pan is hot before adding the batter. Pour 1/4 cup of butter in the middle of the pan and tilt it in a circular motion until the bottom of the pan is completely coated. Let it cook for about 2 min. or until the crepe starts to brown lightly. Flip it using a spatula and let it cook for another minute or so.
- Repeat the process until all the batter is used. Set aside. Filling
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Using a fork, mix farmer’s cheese, sugar and vanilla. Set aside.
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Start assembling the crepes. Put 1 tbsp. or more of farmer’s cheese in the middle of the crepe and fold both sides over the filling. Rotate the crepe and fold the two remaining sides forming an envelope completely enclosing the filling.
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Right before serving, warm up the nonstick fry pan with 1/2 tbsp. butter and 1 tsp. oil. Brown the crepes on both sides and serve immediately sprinkled with powdered sugar.
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