Sunday is a day when breakfast need not be rushed. Crêpes with sweet curd cheese are just right for it: the batter rests for 10 minutes, and the filling can be made in advance.

The recipe for these cheese-filled crêpes was shared by the publication Shuba.

The batter gets baking soda, and part of the water is brought to the boil and poured in hot. The curd cheese filling gets raisins, and the crêpes are fried on one side only — the browned side ends up on the outside.

What you need

  • plain wheat flour — 250 g;
  • baking soda — 3 g;
  • salt — 4 g;
  • sugar — 20 g;
  • water — 350 ml;
  • milk — 150 ml;
  • egg — 1;
  • sunflower oil — 15 ml.

For the filling:

  • curd cheese (tvorog) — 250 g;
  • vanilla sugar — 50 g;
  • sour cream 15% — 50 g;
  • raisins — 50 g.

How to make it

1. Prepare the raisins. Cover the raisins with boiling water for 15–20 minutes, then drain in a colander and pat dry.

2. Make the filling. Put the curd cheese in a deep bowl, add the vanilla sugar and sour cream and blend. Stir in the raisins and chill.

3. Make the batter. Sift the flour into a bowl with the soda and salt, add the sugar and stir. Whisking, gradually pour in 250 ml of warm water and the milk.

4. Add boiling water. Bring the remaining water to the boil and pour it into the batter too. Whisk into a smooth, runny batter.

5. Add the egg. In a separate bowl, beat the egg with the oil, add to the batter and mix. Let the batter rest for 10 minutes.

6. Fry the crêpes. Lightly oil the pan and fry thin crêpes, browning them on one side only — the other side should just turn dry. Stack them on a plate.

Thin crêpes in a stackPhoto: Maksym Kozlenko / Wikimedia Commons, CC BY-SA 4.0
Thin crêpes in a stack

7. Fold the envelopes. Let the crêpes cool. Lay each one browned side up, add a little of the cheese filling and fold into an envelope.

8. Brown them. Fry the filled crêpes on both sides in a little oil.

Envelope crêpes browned on both sidesPhoto: Andrevan / Wikimedia Commons, CC BY-SA 2.5
Envelope crêpes browned on both sides

As a reminder, last time in Tasty Bucha we stewed bigos that tastes best the next day.

Nota bene

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