9 Ratings
  • 4 star values: 4
  • 3 star values: 3
  • 5 star values: 2

Delicious and easy recipe for cheese crepes. It sounds fancy and does take time but the process is easy and the taste is delicious. Serve with sour cream.

Trish
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place the milk, whole eggs, salt, and flour into a blender. Blend until smooth. Refrigerate at least 20 minutes. Meanwhile, make the filling by beating together the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract in a bowl with an electric mixer until smooth.

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  • Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

  • Melt some of the 2 tablespoons of butter in a skillet over medium-high heat. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cook until golden on the bottom, and no longer wet on the top, about 2 minutes per crepe. Repeat with remaining batter.

  • Place 1 to 2 tablespoons of the filling near one edge of a crepe. Fold this side up towards the center, then fold the sides in. Fold the top over the filling, and place seam-side-down onto the prepared baking sheet. Repeat with the remaining crepes and filling.

  • Bake in the preheated oven 10 minutes, then sprinkle with cinnamon sugar, and continue baking until lightly golden, about 5 minutes more.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

392 calories; 18.1 g total fat; 230 mg cholesterol; 875 mg sodium. 32.6 g carbohydrates; 23.9 g protein; Full Nutrition


Reviews (8)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/11/2013
Great recipe. Other reviews are correct I needed a double batch of batter for appx. 15 crepes. I also used ricotta cheese. We use a low sugar fruit spread as a topping. My family loves them.

Most helpful critical review

Rating: 3 stars
09/30/2010
I had two problems with this recipe. The crepe batter was too thick and after struggling to get it to spread in the pan I added water to make it workable. I had the opposite problem with the filling. It was very thin and difficult to work with. Even after beating on high speed for 5 minutes it was still not really smooth as called for. The thinness of the filling made it hard to get much filling inside the crepes and there was a lot of filling left over. I wonder if the cottage cheese should be drained before adding?
(4)
9 Ratings
  • 4 star values: 4
  • 3 star values: 3
  • 5 star values: 2
Rating: 4 stars
12/15/2010
This a good recipe but I would suggest some modification. 1) Double Crepe batter and adjust thickness with milk to the consistency of Heavy Cream. Leftovers freeze well for about a month. 2)Place the Cheese in a fine sieve or cheese cloth lined colander overnight to firm and dry. Drained Ricotta works very well or depending on your part of the country Friendship Farmers Cheese is a classic choice. 3)For an Extra Crispy exterior saute over medium/high heat in Butter turning until Brown and Crisp. 4)To finish sprinkle with cinnamon sugar OR Top with your favorite Fruit Preserves and Sour cream. I'm partial to Strawberry or Blueberry! Enjoy...JJ
(10)
Rating: 4 stars
08/01/2011
I followed recipe but used ricotta cheese. Batter was just fine. I even used skim milk. Served with strawberry preserves and sour cream a must. This is a hit with my friends and me.
(8)
Rating: 3 stars
09/30/2010
I had two problems with this recipe. The crepe batter was too thick and after struggling to get it to spread in the pan I added water to make it workable. I had the opposite problem with the filling. It was very thin and difficult to work with. Even after beating on high speed for 5 minutes it was still not really smooth as called for. The thinness of the filling made it hard to get much filling inside the crepes and there was a lot of filling left over. I wonder if the cottage cheese should be drained before adding?
(4)
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Rating: 4 stars
08/09/2010
These were delicious! Be sure to use full fat cottage cheese - I used low fat (what I had on hand) and it went runny when baked but the taste was fantastic! I doubled the batch and made some plain crepes for the kids and had just enough filling ending up with 12 filled crepes and 8 plain. I will definitely do this one again
(4)
Rating: 3 stars
10/21/2011
Just so so. Crepes came out fine but the filling tasted too much like cottage cheese for my liking. We topped it with canned cherry pie filling or sugar & cinnamon. Tasty but could be better.
(2)
Rating: 3 stars
10/21/2018
The crêpes were not bad. Batter seemed thin but this is my first experience making crêpes. I bought a crepe maker to try this out. The filling was very bland. I think I would have liked ricotta better. Too much filling too little batter. I ll look for another recipe for cheese blintzes.
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Rating: 4 stars
04/04/2018
I used Basic Crepes from AR as the base as this is our favourite recipe I doubled the recipe which made 12 crepes with a 1/3 cup scoop. For the cheese part I think the recipe submitter means dry curd cottage cheese or farmer's cheese as the cottage cheese we know is too liquidy. I used ricotta cheese and the texture was perfect next time I would add lemon zest to bump up the lemon taste. I used a 1/8 cup scoop for the filling and I had enough for 12 exactly. I baked them in a 350 degree oven as 425 is way too high for the delicate crepes. My grandmother fried them in butter after filling then sprinkled buttered bread crumbs over top. I served with apricot sauce and my sons loved them. #AllrecipesAllstarsCanada #InternationalFavourites #FacelessNoMore
Rating: 5 stars
12/11/2013
Great recipe. Other reviews are correct I needed a double batch of batter for appx. 15 crepes. I also used ricotta cheese. We use a low sugar fruit spread as a topping. My family loves them.