Recipe courtesy of Wolfgang Puck
Crepes with Cheese and Raisins
- Level: Intermediate
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 679
- Total Fat
- 47
- Saturated Fat
- 28
- Carbohydrates
- 53
- Dietary Fiber
- 1
- Sugar
- 43
- Protein
- 14
- Cholesterol
- 289
- Sodium
- 302
- Total: 1 hr 7 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 50 min
Ingredients
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
Directions
- 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.