Crêpes stuffed with Sweet Quark Cheese
In French folklore, there is a tale that crêpes were born of a “happy accident,” when a 13th-century housewife in Brittany accidentally spilled some buckwheat porridge from a kettle in the fireplace onto a flat cooking stone, but other sources put crepes much earlier on the timeline. Crepes came to be a Breton specialty, it was very much down to the centuries of experience gathered in this region. The French term "crêpe" derives from crispa, the feminine version of the Latin word crispus, which means "curled, wrinkled, having curly hair. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).
In Poland, crepes are known as Naleśniki (nah-lesh-NEE-kee). This naleśniki recipe, a cherished dish from my childhood, features crepes filled with sweetened Polish quark cheese flavored with a hint of vanilla. The delightful combination creates a taste sensation that is both comforting and delectable. Personally, I prefer them with just the cheese filling, while my husband adores them generously filled with homemade mirabelle confiture. This delightful Polish recipe is a scrumptious treat that never fails to enchant the taste buds.
Crêpes stuffed with Sweet Quark Cheese Recipe
By Zosia Culinary Adventures | Date: October 13, 2023
Preparation Time: 15 minutes
Cook Time: 30 minutes
Yield: 870ml of batter (60 ml servings each to make) or 14 servings
Ingredients: you will require to use a crepe pan between 6 to 9” in diameter
250g bread flour or all purpose flour
2 eggs
a pinch of salt
30g melted butter
250ml lukewarm milk
250ml mineral water(carbonated) room temperature
clarified butter or grape seed oil for baking
apricot preserves for filling if you don’t like cheese
375ml quark cheese for filling
3 tsp of puree vanilla essence for cheese filling
4 tablespoons of fine sugar for cheese filling
Instructions:
Whisk egg, salt, milk and mineral water in the bowl.
Add sieve flour a little at the time, whisking each portion into the liquid to make a smooth batter.
Mix in the melted butter.
Leave to rest for 30 minutes.
In meantime, mix together the quark cheese, sugar and vanilla essence. Set a aside.
Heat a small quantity of clarified butter or oil in a crepe pan
Use ladle to pour in sufficient batter 1/4 cup( 60ml) to just cover the base of the pan very thinly. Shake the pan to distribute it evenly.
Cook until it is a light golden brown (1 minute)
Turn the crepe over and cook this side now to the same color.
Spread about 2-3 tablespoons of the filling onto each crepe (don’t add too much, these pancakes are thin).
Fold each crepe the same way as tortilla wraps. At this point crepes can be refrigerated for the future use, and reheated as you need it.
When serving: Brown each crepe in the melted butter until the cream cheese starts melting inside.
Serve with fresh fruits and whipped cream or yogurt.
Nutrition Facts per One Serving: 🧡 without condiments
Calories 173 | Fat 8.6 g \ Saturated Fat 4.7 g\ Cholesterol 44 mg\ Sodium 67 mg\ Total Carbohydrate 18.9 g\ Dietary Fiber 0.5g\ Total Sugars 5.3 g\ Protein 5.5 g \ Vitamin D 3 mcg\ Calcium 76 mg\ Iron 1 mg\ Potassium 39 mg
