January 07, 2015


Cottage cheese -300 gms
Egg yolk - 1
Butter - 1 tsp (softened)
Vanilla essence - 1 tsp
Crepes - 18 (cooked on one side only)
Butter - 2 tsp
Vegetable oil - 2 tsp
Sugar - 2 tbsp

For Crepes batter:
Flour - 1 1/2 cups
Salt - 1/8 tsp
Eggs - 3
Milk - 1 1/2 cups
Butter - 2 tbsp


For Crepes:

  • Combine eggs and salt in medium mixing bowl. Gradually add flour alternatively with milk, beating until smooth. Beat in melted butter.
  • Heat little oil in heavy skillet, pour in just enough batter to cover round. Swirl pan so batter completely covers in very thin layer. Return to medium heat; cook until crepe is set and edges dry.
  • Slide spatula under edge of crepe to loosen.
  • Lift carefully; turn gently. Keep aside all the crepes.
  • Mix cheese, egg yolk, softened butter, and vanilla.
  • Divide filling among crepes on cooked side; roll up.
  • Melt remaining butter and oil in large fry pan; place half of crepes in pan.
  • Fry until golden brown; turn once.
  • Repeat with rest of crepes; add more butter and oil if necessary.
  • Dust crepes with sugar.
  • Pass dairy sour cream if desired. 

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0