Cheese-Filling Crepes

crepes

Ingredients

    • 10 Eggs 

    • 1/2 cup Melted Butter

    • 4 cups of Milk

    • 3/4 cup of sugar

    • Vanilla a pinch

    • 3 and 1/2 cups of Flour

    • Water, just enough for it to be runny

    • 1 Can of Sweetened Condensed Milk

    • 1 pack of Cream Cheese

  • 1 1/2 pounds of Farmers Cheese  

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Directions

  • With a whisk mix eggs well
  • Add in sugar, vanilla, milk, and melted butter 
  • After you have mixed well, add in the flour.
  • The batter should be runny, so add in some water (about 2 cups) 

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  • Start making crepes. I use a nonstick crepe pan, if you don’t have one you can use a regular nonstick pan (I got at bedbathandbeyond) ; if crepes start to stick to the pan spread a bit of butter before adding the batter. Pan should be hot.
  • When adding batter, hold pan in left hand, with a soup ladle add batter to the pan and quickly turn so all the batter is spread over the pan, put on heat and wait until crepe starts to turn a light brown color, flip over crepe. This will be fast! (Don’t burn the crepes!)

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  • Stack all the crepes onto a plate.

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Filling: 

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  • Mix together 1 1/2 pounds Farmers cheese, 1 package of softened Cream Cheese and 1 can Sweetened Condensed milk
  • Spread a tablespoon of filling on crepe, fold sides together then roll into a crepe. 

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  • Pile up the crepes in a oven safe dish, melt 2 tablespoons of unsalted butter (in microwave), lightly brush crepes as you pile them on each other (this way they won’t stick together)

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  • Cover dish with foil.
  • Put into oven for 40mins before serving. 

Tip: I would put homemade jam near by, I like to pour a little bit on my crepes.

Enjoy!

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Yield: 8

Cheese-Filled Crepes

ingredients:

  • 10 eggs
  • 1/2 cup melted butter
  • 4 cups of milk
  • 3/4 cup of suga
  • A pinch of vanilla
  • 3 and 1/2 cups of flour
  • Water, just enough for it to be runny
  • 1 can sweetened condensed milk
  • 1 pack of cream cheese
  • 1 1/2 pounds of farmer’s cheese

instructions:

  1. With a whisk, mix eggs well.
  2. Add in sugar, vanilla, milk, and melted butter.
  3. After you have mixed well, add in the flour.
  4. The batter should be runny so add in some water (about 2 cups).
  5. Start making crepes. I use a nonstick crepe pan, if you don’t have one you can use a regular nonstick pan. (I got mine at bedbathandbeyond). If crepes begin to stick to the pan, spread a bit of butter before adding the batter. Pan should be hot.
  6. When adding batter, hold the pan in the left hand, with a soup ladle add batter to the pan and quickly turn so all the batter is spread all over the pan, put on heat and wait until crepe starts to turn a light brown color, then flip over crepe. This will be fast! (Don’t burn the crepes)!
  7. Stack all of the crepes onto a plate.
Filling:

  1. Mix together 1 1/2 pounds farmer’s cheese, 1 package softened cream cheese, and 1 can sweetened condensed milk.
  2. Spread a tablespoon of filling onto the crepe, fold sides together then roll into a crepe.
  3. Pile up the crepes into an oven safe dish, melt 2 tablespoons of unsalted butter (in microwave), lightly brush crepes as you pile them on each other (this way they won’t stick together).
  4. Cover dish with foil.
  5. Put into the oven for 40 minutes before serving.
    (You can serve with a homemade jam on the side!)
    Enjoy!
Created using The Recipes Generator

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