Think you can’t surprise anyone with cottage cheese crepes? Think again! Prepare them using this non-traditional recipe, and you’ll captivate even the most discerning gourmand or those on a diet. Resisting the temptation is simply unreal! These crepes are incredibly delicate, melting in your mouth, thanks to being made with milk and starch. Give it a try!
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Ingredients:
- Eggs: 6
- Milk: 0.5 liters (2 cups)
- Starch: 5–6 tablespoons
- Sunflower oil: 1 tablespoon
- Cottage cheese: 300 g (approximately 1.5 cups)
- Sugar to taste
- Sour cream to taste
- Butter to taste
Instructions:
- Beat 5 eggs with sugar.
- Add starch, constantly stirring the egg mixture. Ensure there are no lumps.
- Pour in milk and add sunflower oil. Mix well. Let it rest for 15 minutes. The batter will be liquid.
- Grease the skillet with sunflower oil or a piece of lard once.
- Fry the pancakes on one side only!
- Prepare the filling. Grind the cottage cheese with sugar and 1 egg. Poppy seeds and raisins are optional.
- Place the cottage cheese filling on the ready pancakes. Roll them up as you like.
- Arrange the crepes in a pot, cauldron, or casserole dish. Alternate layers with sour cream and melted butter.
- Place the dish in a preheated oven at 180 degrees Celsius (approximately 350 degrees Fahrenheit) for 10–15 minutes.
This recipe yields approximately 25 thin crepes, so invite your loved ones over before cooking. They’ll gladly appreciate the unparalleled taste of these crepes while saving you from overindulging. These crepes are so irresistible; you’ll want to keep eating and eating!
