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Baked pancakes with cottage cheese and raisins

Baked Crepes with Cottage Cheese and Raisins

Sweet, fragrant, juicy, and yes, a little indulgent. These crepes turn out incredibly delicious. The only trick is knowing when to stop so you don't polish off the whole batch at once ;) We make and eat these with real pleasure, and I hope you'll love them just as much. Come join in!

Sweet Life

Recipe author

Baked pancakes with cottage cheese and raisins

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Composition / ingredients

Servings:

Eggs

Flour

150

Milk

500

Vegetable oil

Sugar

Salt (a pinch)

Vanilla

Cottage cheese

400

Raisins

Eggs

Sugar

Salt

Vanilla

Honey

100

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 8 g

Fats 24 % 9 g

Carbohydrates 55 % 21 g

203 kcal

GI: 10 / 14 / 76

Cooking method

Step 1:

These are your basic milk-based crepes. The only difference is that the batter is a touch thicker. They're extra good when the crepes come out on the thicker side, because after baking they soak up the butter and honey beautifully, and that's what makes them so tasty. Sift the flour. Have the milk at room temperature. Use large eggs.
Step 2:

Honestly, the order you combine everything doesn't really matter. I usually start with the eggs, add the salt, sugar, and vanilla, and whisk it all together well. Then I add all the flour at once and whisk until smooth, so there are no unmixed lumps. Milk goes in last.
Step 3:

A lot of people recommend letting the batter rest for 15-20 minutes so the gluten relaxes and the crepes supposedly come out more pliable. But from my own experience, I don't notice much difference between the first crepe and the last, so it's up to you. I skip the resting step. Then I fry the crepes in a good, hot skillet. Grease the pan with a little fat before the first crepe.
Step 4:

Golden and lovely...
Step 5:

And downright mouthwatering.
Step 6:

This amount of batter makes 15-16 crepes that aren't super thin. But the batter's consistency lets you make them thinner if you like, just pour less into the pan.
Step 7:

These crepes are delicious all on their own with jam or honey. Sometimes, right after frying, I brush each one with butter and sprinkle it with sugar. Mmm, so good! You can also make savory crepes with mushrooms and simply bake them in butter. That's wonderful too.
Step 8:

For the filling, I use store-bought 5% cottage cheese. Rinse the raisins well and pat them dry. Sugar is to taste, but since the crepes get honey too, you won't need much. The raisins add sweetness of their own.
Step 9:

Stir everything together and the filling is ready.
Step 10:

Grease the baking dish generously with butter, bottom and sides.
Step 11:

Fill the crepes.
Step 12:

You could leave them whole, but I think they look more appetizing folded like this!
Step 13:

I ran out of filling for the last 3 crepes, so I just layered them on top. They bake up nicely and taste just as good. Drizzle honey and dot with butter over the top. Bake in an oven preheated to 350°F (180°C) until golden and lightly browned.
Step 14:

Mine baked for 40 minutes. They come out very hot, so be careful not to burn yourself.
Step 15:

Let them cool a bit, then dig in. They're great both cold and warm. Serve with a dollop of sour cream or without. Just remember to stop in time and not eat the whole batch at once :)
Step 16:

Delicious, juicy, and fragrant. The crepes soak up the honey and butter and smell of vanilla. P.S. The best crepes are the ones around the edges. They bake up perfectly, the honey caramelizes, and it's impossible to stop. Happy holidays, everyone! Wishing you all the best!