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Dessert crêpes filled with a sweet
creamy, whipped cottage cheese mixture and cherry pie filling.
- 3 large eggs
1/2 teaspoon salt
2 1/8 cups all-purpose flour
2 tablespoons granulated sugar
2 cups milk
1 teaspoon vanilla extract
1/4 cup melted butter
- Cherry Cheese Filling:
1 1/4 cups (5 ounces) cream-style cottage cheese
2 tablespoons cream cheese, room temperature
3/4 cup sour cream
1/2 cup powdered sugar
1 (21-ounce) can cherry pie filling
- For Crêpes: Beat eggs and salt.
Combine flour and 2 tablespoons sugar; combine vanilla and milk.
Add the flour and milk alternately to the egg mixture, beating
with electric mixer or whisk until smooth. Stir in melted butter.
- Allow crepe batter to stand for an hour
or more in the refrigerator before cooking. The flour may expand
and some of the bubbles will collapse. The batter should be the
same thickness as heavy cream. If the batter is too thick, add
1 to 2 tablespoons of milk and stir well.
- To cook crepes, use a non-stick coated
pan. Heat pan to medium-high heat. With one hand, pour in 3 tablespoons
batter and lift the pan above the heating unit. Quickly rotate
pan until batter covers bottom and return it to heating unit.
Cook until light brown. Turn and brown other side for a few seconds.
- Cherry Cheese Filling: Whip cottage cheese
and cream cheese until smooth. Stir in sour cream and sugar.
- Fill 10 to 12 of the crepes* with about
2/3 of cheese mixture and 2/3 of the cherry filling. Fold crepes.
Top with remaining cheese mixture and cherries.
Makes 10 to 12 servings.
*Tip: Freeze remaining crepes by separating
with pieces of waxed paper and wrapping air-tight. May be stored
for 3 months.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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