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Cottage cheese filling for pancakes

Farmer's Cheese Filling for Crêpes

The tastiest, quickest, and simplest - a breakfast for the whole family! Farmer's cheese filling is one of the favorite dessert fillings for crêpes among grown-ups and kids alike. Sweet, with raisins and the aroma of vanilla, it comes out tender and smooth. The filling takes just 5 minutes to make - you'll have it ready while the crêpes cook.

katushafin

Recipe author

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Composition / ingredients

Servings:

Farmer's cheese

500

Chicken eggs

Sugar

Raisins

Vanilla (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 14 g

Fats 28 % 9 g

Carbohydrates 28 % 9 g

168 kcal

GI: 0 / 63 / 38

Cooking method

Cooking time: 10 min

Step 1:

How do you make farmer's cheese filling for crêpes? Gather the ingredients. Use the highest-quality, best-tasting farmer's cheese - the flavor of the whole dish depends on it. Any fat content will do, but the richer the cheese, the tastier the filling. Just keep in mind that the calorie count goes up too. The cheese shouldn't contain vegetable fats, as that also affects the flavor.
Step 2:

I made the filling with raisins. You can really add any dried fruit you like - prunes, dried apricots, dried cherries, cranberries. Choose pitted dried fruit. Nuts, chocolate, candied fruit, and shredded coconut all work well too. Pick the add-ins to your taste. Or you can leave the filling plain, with no add-ins. Rinse the raisins (or any other dried fruit) and pour boiling water over them so they soften up. Let them sit for 10 minutes.
Step 3:

While the raisins steep, start on the filling. Put the farmer's cheese in a bowl and beat in the egg. Instead of a whole egg, you can use just yolks - you'll need 2. Add the sugar and vanilla. I always add a pinch of salt to sweet dishes; it works as a flavor enhancer.
Step 4:

Mix the ingredients. My farmer's cheese was soft, so I stirred it with a spoon. If the cheese is grainy, be sure to blend it or push it through a sieve so the filling comes out smoother. If the cheese is very dry, add a spoonful of sour cream or heavy cream.
Step 5:

The raisins have steeped nicely by now. Drain the water, tip them into a sieve, then spread them on a paper towel and pat dry.
Step 6:

Add the raisins to the cheese mixture and mix well so they're evenly distributed. Taste the filling. One spoonful of sugar wasn't quite enough for us, so I added more. It's a matter of taste. The filling is ready. You can fill the crêpes with it.
Step 7:

I simply spread the filling on a crêpe and rolled it up into a tube. You can fold it into an envelope or a triangle, or make a little pouch - there are lots of options.
Step 8:

Lightly pan-fry the filled crêpes in butter and serve. Enjoy!

This amount of filling was enough for about 10 large, thin crêpes.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
How do you tell if an egg is fresh? Crack it into a separate container. First of all, there should be no off smell. The white of a fresh egg will be clear and clean. The yolk shouldn't spread out and should be glossy, domed, and uniform.
How do you steep raisins properly? Pour hot water over well-rinsed raisins and let them sit for 10-15 minutes. By then they'll have softened. Drain the water and pat them dry with paper towels.