Saturday, June 30, 2012

Cottage Cheese Crepes

I first found these at Perkins Family Restaurants back in the day.

I refuse to tell you WHAT DAY because that would be like Milliken offering insider trading info because there are only so many things a girl wants the entire world to know. Before I know it someone would use that info to blackmail me and reveal the secrets to my ever-younger looking skin.

(I have been accused of being delusional more than once, fyi)

Having said that, let me just say I've never forgotten those crepes and it took years before I had the brains to find a crepe recipe that rivaled the ones I had there.

And it's not at all difficult and can be filled with any delicious pie filling or meal you'd like and it tastes like haute cuisine. I do not know what haute cuisine is, but if I did, these crepes would fit the bill.

I promise.

(Lest you haven't figured it out, I'm somewhat loose with promises. Oops.)

The following crepe batter recipe is straight from the Betty Crocker New Cookbook Copyright 1996.

This cookbook has so many good recipes in it that I've made sure each of my six kids got a copy as they went off to college or their first job. Seriously great cookbook! Mine was the "cheaper" edition in a spiral bound soft-copy, but it's still hale and hearty today, 14 years later!

Crepe batter:

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 tablespoons stick margarine or butter, melted
  • 1/2 teaspoon vanilla
  • 2 large eggs

  • Directions:

  • 1. Mix flour, sugar, baking powder and salt in medium bowl.

    Stir in remaining ingredients.

    Beat with hand beater until smooth.

    2. Lightly butter 6- to 8-inch skillet. (I often use my larger skillet and make meal-sized crepes. My grown-up kids love 'em, but for parties I go with smaller ones.)

    Heat over medium heat until bubbly.

    3. For each crepe, pour scant 1/4 cup batter into skillet.

    Immediately rotate skillet until thin film covers bottom.

    Cook until light brown. (This does not take long... do not read the paper. Really.)

    Run wide spatula around edge to loosen; turn and cook other side until light brown.

    4. Stack crepes, placing waxed paper between each; keep covered.

    If desired, spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly over each warm crepe; roll up. (Be sure to fill crepes so the more attractive side is on the outside.)

    Sprinkle with powdered sugar if desired.

    Now here's the cheese part and you can adjust this any way you like

    1 cup good quality cottage cheese drained and patted dry
    2 oz. +/- cream cheese, warmed slightly for mixing
    1/4 cup sugar
    1/2 teaspoon cinnamon

    Warm together (after you've warmed the cream cheese once on it's own), then mix and pile onto 2 or 3 crepes, about 1/2 cup per crepe. Plop into middle, then gently fold crepe up around it. Flip and serve with whipped cream and additional cheese mix or fruit topping. 

    Amazingly delicious! And the cottage cheese makes me think it's almost good for me!


  1. Oooohhh, I love crepes and your recipe looks about the same as mine. And I've made something called cheese blintz which looks like your cottage cheese mix only with slivered almonds and raisins thrown in.

    Oh -- and how about black forest crepes with cherries and whipped cream and grated chocolate drizzled over top. Yum.

    1. Kav, cherry blintzes... strawberry blintzes... or with a mix of cheese and berries... oh, yum!!! When I do them for parties, I do more of a "blitz" style, a pan full of crepe-y goodness!

      I'm smiling. And hungry. Where's that stupid broccoli slaw???? :)

  2. Wow! I've never made these. They don't sound too terribly difficult. I'll have to try it! Thanks, Ruthy. I can just imagine them with raspberry jam and cream cheese inside.

    1. Oh, raspberry and cheese anything sounds good. I'm working on the side porch. We've got two grandsons here, and I'm determined to get work done, and I did! Almost 2K written today on two separate projects. Now I can help with this afternoon's wedding (which will end up in a book, it's that stinkin' country rustic vintage beautiful!) with out smacking myself for falling behind. And Missy, it's a super easy recipe... And frozen or canned filling can be used!

  3. I've always wondered how to make these! Crepes were the fad food (once upon a time), but you can hardly find them anymore.

    And that cookbook. I have to get my own copy.

    Hmm, my birthday's coming up...I wonder how many times I'll have to hint? Do you think a big poster on the front of the fridge would work? All of the family pops their heads in there at least a dozen times a day :)

    1. Jan, I've learned to order gifts myself and then tell them what they're getting me. :)

    2. Missy, I've done the same thing, LOL! Jan, it's totally worth it. And it's perfect for kids/young adults/whatevers because it explains everything. I remember crepes and quiche being everywhere... And this is such an easy way to do them and they're as good if not better than any I've ever had. Imagine chicken dishes folded into a crepe and served with gravy... Like Chicken Cacciatore?

      Any kind of chicken! :)

      Supper crepes, breakfast, dessert. They can be spun any way you want.

    3. Oh, yes! One of my favorites was a chicken and cheese crepe with Hollandaise sauce...

      We're really dating ourselves, aren't we?

      and my spell-check says I misspelled Hollandaise, but doesn't give me any alternative except "Hollander". I don't think they make sauce out of Hollanders. Tall, blond people would complain too much.

    4. My first hero was Marc DeHollander.... But his mother was Hispanic so he was tall, square-shouldered, buff and dark haired... deep skin tone... green eyes....

      I used Jeter as my AFS pic, LOL! One way or 'nother, I get my Yankee fix on!

  4. Ah, not fair when I'm nowhere near my own kitchen.

    I used to make crepes all the time when the kids were little. We had some sort of electric crepe pan that was practically food proof.

    Kav, that black cherry one is calling to me. I've recently developed an addiction to Ben and Jerry's Cherry Garcia ice cream. All that cherry and chocolate goodness!

    1. Cherry and chocolate is to die for. I wanted to make a dark cherry dessert today, but the frozen cherries must wait. My friend Anne Lana sent home a WHOLE CARROT CAKE from the wedding yesterday, and Anne Lana makes an amazing carrot cake... I'm waiting to have a piece in honor of Old Timer's Day at Yankee Stadium. And no, you smart alecs, that does not mean only old folks come to the game so I'm eligible!!!


      They host all the old Yankees that can be there, honor them and play a short game between them from 11:30 to 12:30 or so... I'm aiming to go next year. Dave wouldn't mind being dragged to NYC for a weekend of games!

  5. Ya know, Ruthy, I love me some crepes. But I have never attempted to make them. Now, you've given me the chutzpah to try. I remember visiting this restaurant when we lived in Germany. They had crepes casanova. Pistachio ice cream in the middle, topped with raspberry sauce.

    Oh. My.

    And I have this great recipe for homemade pistachio ice cream. Hmmm...I think I sense a Fourth of July dessert coming on.

    1. Oh, Mindy, do it! Do it! Do it!!! (Imagine and envision a stadium chant) I love pistachios and pistachio ice cream. What a refreshing combo, to couple it with raspberries!

      I promised Mandy I'd make her sweet cherry desserts because she's a fuss bucket and doesn't like sour cherry stuff... Of course today she'll pop over here and READ THIS, LOL! :) Any of you guys have a great cherry pie recipe with sweet cherries? I always make my pie filling on the stove first to avoid runny pies (for cherries and peaches and strawberry rhubarb) so I'm figuring just reducing the sugar would be fine...

      But if you have ideas, shoot 'em at me!