Crêpes with filling

Crêpes with cheese filling

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Crêpe, a flour dish that is made by combining milk with flour, egg, a pinch of salt and sugar. When combined, the ingredients take the form of a pouring batter, which is then fried with a little fat in a hot frying pan. Fried crêpes should be thin, so that they can be filled with filling and rolled up or folded into a triangle. Crêpes can be served both sweet and savoury. Sweet crêpes can be served with jam, chocolate cream, vanilla cheese, cottage cheese, fruit, whipped cream or pudding, whereas the savoury version with additions such as fried vegetables, grilled poultry, Bolognese sauce, spinach and feta and many others. Crêpe cakes also often constitute the basis of other dishes, such as croquettes.

Below you will find a recipe for crêpes with cheese cream. These are sweet crêpes, which I strongly encourage you to prepare. It is a vegetarian dish that will work well for dinner and for dessert. These crêpes are easy to prepare, fluffy and with a delicate flavour. I make the crêpes batter only from the basic ingredients, which I then fry in the form of thin patties in butter. I prepared the cheese filling from quark cheese, which I had first ground, then combined with sugar, lemon zest and cream. If you are looking for a recipe for a cheap and tasty dinner dish at the same time, I recommend today’s recipe for the best crêpes with cheese cream.

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Crêpes with filling

Ingredients for crêpes with cheese.

Crêpes batter.

  • 300 ml milk
  • 1 egg “L”
  • 120 g all-purpose flour
  • 1/4 teaspoon of salt
  • 2/3 teaspoon of crystal sugar
  • butter for frying

Quark cheese filling.

  • 200 g quark cheese
  • 2 tablespoons of icing sugar
  • 1/2 teaspoon of lemon zest
  • 100 ml cream (30%-36%)

How to make crêpes with cheese.

Pour milk into a bowl, add egg, sugar and salt. Use a whisk and beat for a few seconds, then add the sifted flour. Whisk the ingredients for about a minute or until there are no lumps in the batter. Let the batter rest for 10 minutes.

Put a frying pan on the heat and warm it up. When well heated, reduce the heat to medium, brush the pan with a little butter and pour a thin layer of batter. Spread the batter evenly over the entire pan. Fry the crêpes for a few minutes until golden brown on both sides – depending on the thickness of the crêpe, it may be 3-4 minutes.

If you buy diced quark cheese, grind it twice in a food processor. Put the ground quark cheese into a bowl, add cream, icing sugar and grated lemon zest. Using a whisk or a hand blender, carefully combine all the ingredients.

Cover each crêpe with the cheese filling and roll it up. Sprinkle the crêpes with a little icing sugar on top.

Crêpes with filling

Good to know when making crêpes with cheese.

I always fry my crêpes in a special pancake pan with a diameter of 24 centimetres.

With the given amount of ingredients, you will get between 5-6 crêpes, depending on how thinly you pour out the batter.

It may happen that air bubbles appear on the crêpe when frying. These bubbles burst and make small holes in the crêpes. If this happens, quickly cover the hole with some more batter.

Do you like pancakes? If so, try our recipe for Banana flour pancakes with strawberries.

Crêpes with filling
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Crêpes with cheese filling
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