Lacy Crepes with Cottage Cheese, Pear, and Berries

Kateryna Bondar
Lacy Crepes with Cottage Cheese, Pear, and BerriesLacy Crepes with Cottage Cheese, Pear, and Berries
Cuisine
Course
Serves 4 people
Prep time
15m
Cook Time
40m

Thin, lacy crepes made with milk and a splash of vegetable oil right in the batter turn out flexible and won’t tear, and when rolled into cones around a sweet cheese cream they become a full-fledged dessert. The cottage cheese and sour cream filling with vanilla is essentially a lightened version of syrnik batter that doesn’t need to be baked.

The pairing of tender pear and fresh berries gives a pleasant contrast: the sweet pear and tart berries balance out the sweetness of the cream. This recipe, from a summer column for kids, is designed so that children can wrap the filling themselves, an activity the little ones love.

What to Know

  • Let the batter rest for 15 to 20 minutes before cooking so the gluten can develop and the crepes become more elastic.
  • For a smooth cream, press the cottage cheese through a sieve or blitz it in a blender so it isn’t grainy.
  • The pear can be swapped for peach, apricot, or banana depending on the season.
  • To keep the berries from bleeding juice into the cream ahead of time, add them right before rolling.

Serve the crepes warm right after assembling, while the filling is still tender. Drizzle with honey or berry sauce if you like. Plain unfilled crepes can be stored in the refrigerator and filled just before serving.

Part of Ukrainian cuisine — 301 more recipes in the section.

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Ingredients

  • For the Crepes:
  • eggs
  • milk
  • flour
  • sugar
  • salt
  • vegetable oil
  • butter (for greasing)
  • For the Filling:
  • cottage cheese (tvorog)
  • sour cream
  • vanillin
  • sugar
  • pears
  • berries

Instructions

  1. Crepes
    With a whisk or mixer, beat the eggs together with the milk, salt, and sugar. Continuing to beat, add the flour in a thin stream and pour in the vegetable oil. The batter should be smooth, lump-free, and the consistency of thick sour cream.

  2. Cook the crepes in a well-heated nonstick pan. To keep the crepes from sticking together, brush each new one with a little butter.

  3. Filling and Assembly
    For the filling, beat the cottage cheese with the sour cream, vanillin, and sugar using a mixer. Cut the pears into wedges.

  4. Spread the finished crepes with the cheese cream, add berries and pieces of pear, and roll the crepes into cones.

  5. Serve hot for dessert.

Nutrition: Calories: 430 kcal · protein 14 g · fat 17 g · carbs 56 g (per serving, estimated)

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