Crepes with Cheese and Raisins

Total Time:
1 hr 7 min
15 min
2 min
50 min

8 to 12 servings

  • Crepes:
  • 3/4 cup flour
  • 1 teaspoon sugar
  • Pinch salt
  • 3 eggs
  • 1 tablespoon melted unsalted butter
  • 1 1/2 cups milk
  • Filling:
  • 3/4 cup sugar
  • 1 lemon, zested
  • 2 cups farmer cheese (a dry cottage cheese)
  • 1/2 cup unsalted butter
  • 4 eggs
  • Pinch salt
  • 3/4 cup creme fraiche or sour cream
  • 3/4 cup raisins
  • 1 teaspoon vanilla extract
  • Glaze:
  • 2 eggs
  • 3/4 cup sugar
  • 3 cups heavy cream
  • Apricot marmalade, storebought
  • Prepare the crepes: In a bowl, combine flour, sugar, salt, eggs and melted butter. Stir until smooth. Add milk and mix well. Strain.

  • Heat a 7-inch crepe pan or non-stick omelet pan and melt 1 teaspoon butter over moderate heat. Pour in 2 or 3 tablespoons of batter. Cook the crepe until it is golden brown on the bottom; then flip it, using a spatula. Remove when golden brown on both sides. Continue until all the batter is used.

  • In a food processor, combine sugar and lemon zest and process until lemon zest is minced. Add the cheese, butter, 1 egg, and a pinch of salt. Process until cheese is smooth. With the motor running, add the remaining eggs through the feed tube, one at a time. Add creme fraiche and process just to combine. Transfer to a bowl and stir in raisins and vanilla. Refrigerate for 2 hours or overnight.

  • Make the glaze: Whisk together eggs and sugar. Whisk in heavy cream. Reserve.

  • Preheat oven to 375 degrees F. Butter individual gratin dishes. Place about 2 tablespoons of filling in each crepe and roll to enclose. Arrange two or three crepes in each gratin dish.

  • Pour glaze over crepes and bake until lightly browned, about 30 minutes.

  • Serve in gratin dishes directly from the oven. Top with apricot marmalade.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Mushroom Crepes

    Recipe courtesy of Marcela Valladolid