Croatian cheese pancakes (Crepes)
This is typical Northern Croatian desert. It can be frozen if you see you have it too much. Do not freeze after you bake them. As a desert I can recommend two pancakes. This recipe is for 18 small or 10 large pancakes.
- Preparing Time: 25 minutes
- Total Time: 30 minutes
- Served Person: 6
farmer's cheese
crepes
sour cream
desserts
baking
croatian
fall
comforting
farmer
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 cup flour
- for crepes:
- 1/2 litre milk 2% fat
- 2 g salt
- stuffing:
- 500 g fresh cow cheese (farmer's cheese)
- 150 g sour cream
- 3 tablespoons granulated sugar
- 20 g raisins
- 20 g vanilla sugar (2 packages)
- 2 eggs (divide yolks and white)
- 300 g sour cream
- 10 g butter
- Carbohydrate 29.2593875 g
- Cholesterol 311.833333333333 mg
- Fat 18.8247 g
- Fiber 0.886666680177053 g
- Protein 16.3721666666667 g
- Saturated Fat 9.49108333333333 g
- Serving Size 1 1 Serving (559g)
- Sodium 156.446666666667 mg
- Sugar 28.3727208198229 g
- Trans Fat 1.89815 g
- Calories 351 calories
Make crepes: mix milk, sugar, eggs and salt. If the mixture is too diluted add flour. Make pancakes and leave it until cool. Stuffing: mix well cheese, sour cream, yolks, sugar, and vanilla sugar. Soak raisins in plum brandy or rum until swell up (usually 2 hours). From egg white make “snow†and add into stuffing, and add raisins. Fill the crepes and roll them making sure that stuffing won’t get out. Put crepes in baking pan you’ve cover bottom with butter, pour over 300 g sour cream and put them into oven on 200°C for 20 minutes. If you bake frozen crepes make it 25 minutes. Take them out, wait 5-10 minutes to cool and eat.
