This recipe for the Cheese Filling to these crepes has been in my family for … well… I guess generations… my grandmothers (both sides) made it. I was the one to start using the filling for crepes and blintzes (that will be another post).
The recipe uses Farmer Cheese… which can be difficult to find… it usually is in most stores close to Passover. You can check the dairy section (by the sour cream and cream cheeses) or in the gourmet cheese section… if you can’t find it… ask your grocery manager about it. The only brand I have ever seen is Friendship.
Farmer cheese has zero carbs (just thought I’d note that for you carb counters)… and is sweeter and more compact than cottage cheese… it really makes this recipe as good as it is. Allow the Farmer Cheese to sit out of the fridge for about 15 minutes before mixing the filling.
To make crepes… see my Crepes post… and also Crepe Making Tips.
This recipe will make about 6 crepes… figure two per person, depending on the size of the crepe. I usually double the recipe.
These can be made in advance… make the crepes and then reheat them in a warm oven (on an oven proof plate covered in foil)or in the microwave for 30 seconds to 1 minute on HIGH or until they are warm (covered with a piece of waxed paper)...time in the microwave depends on how many you are reheating at a time... make sure they are separated by a piece of waxed paper so they don’t stick together. The filling should be brought to room temperature before filling the crepes.
This is a truly outstanding filling for crepes… makes for a wonderful breakfast.
You can serve it plain or add a topping… in the picture I used blueberry pie filling… cherry pie filling goes well too… I also like to serve it with thawed frozen strawberries in light syrup…. and a shot of whipped cream….
You won’t have leftovers… trust me on this one!
Recipe: Cheese Filled Crepes
All you need:
1 package (7.5 ounces) Farmer Cheese
¾ cup sour cream
¼ cup sugar
1/8 teaspoon salt
Pie filling for topping (optional)
All you need to do:
Make your crepes and stack them with waxed paper between each so they won’t stick to each other.
In a medium bowl mix the filling ingredients until well incorporated.
Fill each crepe with about ¼ cup filling (amount will vary with the size of the crepe…and how much of a cheese lover the eater is…use your judgment).
Fold the sides over the filling… and top with pie filling if desired.
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