Hungarian Crépes

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Hungarian Crépes….

Perfect breakfast dessert.

Hungarian Crépes
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Ingredients
  1. HUNGARIAN CRÉPES
  2. 4 eggs
  3. 1 ¾ cup milk
  4. 1 ¼ cup flour
  5. 1 tbsp sugar
  6. ¼ cup butter, melted
  7. ½ tsp salt
  8. COTTAGE CHEESE FILLING
  9. 1 lb dry, pressed cottage cheese
  10. 1/4 tsp salt
  11. 2 egg yolks
  12. ½ tsp vanilla extract
  13. ½ cup sugar
  14. ½ tsp grated lemon peel
Instructions
  1. HUNGARIAN CRÉPES
  2. Beat eggs and sugar until frothy, add salt and milk, beat in flour slowly, until very
  3. smooth, then
  4. add remaining milk to have a very thin batter. Let stand overnight in fridge, or at least 1
  5. hour before frying. Stir briskly after removing from fridge. Add more milk or water to
  6. ensure a smooth batter.
  7. Either use a non-stick crépe pan (10”) or butter griddle and heat to sizzling point. Pour
  8. ¼ cup of batter in griddle and swish around (back and forth – rocking motion) until the
  9. entire bottom of pan
  10. is covered. When lightly brown with a flat crépe spatula, turn over and brown. Remove
  11. and keep warm. After each Suzette, always drizzle a little more oil or butter. Makes 12-16
  12. thin, crisp crépes. Depending on your skill – you will get a varied number.
  13. Serving Suggestions: Fill crépes with cottage cheese – or favourite apricot preserves and
  14. sprinkle with 1 tsp sugar and ground walnuts.
  15. Cottage Cheese Filling
  16. Beat egg yolks, sugar and salt until thick and lemon coloured.
  17. Add cottage cheese to egg mixture
  18. Add vanilla extract and lemon peel
  19. Set aside
  20. After crépes are prepared,
  21. dollop cheese in along 1 edge of crépe
  22. Roll up and place in baking dish
  23. Put in 350°F oven for 15 minutes just to reheat filing
  24. Sprinkle with granulated sugar – serve hot!
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