Fresh Cheese Crepes - TurospalacsintaTheWorldWideGourmet.com
Total time: more than 2 hr
Preheat the oven to 210° C (425° F)
Preparation time: 25 minutes
Resting time: 2 hours
Cooking time: 25 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:327.2 kcal
Proteins:7.9 g
Fats:18.7 g
Carbohydrate:33.1 g
Fibers:1.1 g
Sugar:12.3 g
Cholesterol:209.4 mg
Sodium:293.7 mg
Calcium:42.8 mg
Energy:557 kcal
Proteins:13.5 g
Fats:31.8 g
Carbohydrate:56.3 g
Fibers:1.9 g
Sugar:21 g
Cholesterol:356.5 mg
Sodium:499.9 mg
Calcium:72.8 mg
SIMILAR RECIPES
Clementine Crêpe with Grand Marnier
Lacy French Crêpes
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
125
g
flour
2.5
ml
baking powder
2
ml
salt
grated zest of 1 lemon
2
eggs
milk
80
g
butter
80
g
granulated sugar
1
egg yolk
100
g
triple cream fromage blanc or baker's cheese
60
g
raisins
2
egg whites
METHOD
- Combine the flour, baking powder, salt and grated lemon zest.
- Add 2 eggs and enough milk to form a thin batter.
- Let rest. Meanwhile, cream the butter and sugar until light and pale.
- Add 1 egg yolk and the fresh white cheese. Once the mixture is smooth,
- incorporate the raisins.
- Blend into mixture (2).
- Butter or oil a large cast iron skillet or crepe pan; heat it; add a small ladleful of batter off the heat, beginning to swirl the pan immediately to spread the batter evenly;
- cook over the flame; once the edges begin to brown and small bubbles appear on the surface, turn the pancake;
- cook for a few moments on the other side and transfer to a plate. Keep warm until all the crepes are cooked;
- meanwhile, beat 2 egg whites to stiff peaks. Divide the egg whites over the hot crepes and roll them up before serving.
