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Pancakes in the oven with cottage cheese

Oven-Baked Crepes with Cottage Cheese

Thin crepes with a crisp crust and a wholesome filling. Made this way, they're a lovely, delicious dessert, and the crisp caramelized top makes them feel a little festive. Cottage cheese is rich in calcium, so along with the pleasure these crepes bring a little goodness too.

Ropotushka

Recipe author

Pancakes in the oven with cottage cheese

Composition / ingredients

Servings:

Sunflower oil (for greasing the pan)

Eggs

Milk

500

Water

300

Sugar

Salt

0.25

Wheat flour

350

Egg

Sugar (2 for the filling, 2 for sprinkling)

Cottage cheese

370

Vanilla sugar

Raisins

Butter

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 29 % 10 g

Carbohydrates 50 % 17 g

186 kcal

GI: 6 / 12 / 82

Cooking method

Step 1:

Gather all the ingredients on the list. The milk, water, and eggs should be at room temperature for the best batter, so take them out of the fridge 1-2 hours ahead. Take the butter out too, so it softens. Use large eggs, all-purpose (or higher-grade) flour, cottage cheese with at least 5% fat, and refined vegetable oil.
Step 2:

In a deep bowl, whisk the 2 eggs with the sugar and salt. There's no need to whip them to a foam.
Step 3:

Add the milk and water and stir everything until smooth.
Step 4:

To wash off the oil that dried fruit is often coated with before sale, cover the raisins with warm water, about 160°F (70°C). Stir so the water reaches all of them. Don't use boiling water, or the raisins will cook.
Step 5:

Grab a deep bowl for the batter. Sift the flour into it to aerate it and catch any bits. Hold back a little flour (about 1 tablespoon) — it can come in handy if the batter turns out too thin. To keep lumps from forming, pour half of the milk-egg mixture into the flour (not the other way around).
Step 6:

Mix thoroughly, then gradually thin the batter to the consistency of heavy cream. Let it rest for 10-15 minutes. If it's too thin, work in a little more flour.
Step 7:

Make the filling. Mash the cottage cheese well with a fork, then add 2 teaspoons of sugar, the vanilla sugar, and the egg. Mix thoroughly. If you use plain vanilla extract in place of vanilla sugar, cut the amount to a tenth of what the recipe calls for.
Step 8:

Drain the raisins in a sieve so no excess liquid remains, then stir them into the filling.
Step 9:

To cook the crepes, use a pan about 8 inches (20 cm) across — a dedicated crepe pan or whatever you find easy to work with. If you use a different size, keep in mind the yield will change. Heat the pan until hot and brush it with oil. Pour in a little batter and swirl and tilt the pan to coat the whole bottom.
Step 10:

Cook the crepes over medium heat, about a minute per side, until golden. Re-oil the pan as needed if they start to stick. I got 14 crepes. Now fill them: a little in from one edge, spoon on 3 level teaspoons of filling.
Step 11:

Roll each crepe into a tube, folding the ends in as you go. For baking, use a heatproof dish — I use a rectangular glass baking dish, 14x10 inches (35x25 cm), with high sides. Butter the bottom and sides.
Step 12:

Arrange the crepes with a little gap between them so they don't stick together. Brush the tops with soft butter and sprinkle with sugar. Bake in an oven preheated to 400°F (200°C) on the middle rack for 30-40 minutes, until golden. Ovens vary, so cooking time may differ — start checking around the 20-minute mark.

If you love thin, sweet crepes, this one's for you. The sweet vanilla cottage-cheese filling with raisins pairs beautifully with delicate crepes, and the finished dish is pretty enough to grace a kids' party table. These are usually served warm with sour cream, but they're also great with fresh berries or jam. They come out just moderately sweet, so if you have a sweet tooth, add a bit more sugar to the filling. I wouldn't add more to the batter, though — the more sugar it has, the faster it scorches.
Be ready for the flour to run a little more or less than the recipe states. Go by the consistency of the batter, not the exact amount of flour.
Remember that every oven is different, so temperature and time may not match the recipe exactly. Keep an eye on it and check for doneness as you go.