Indulge in these exquisitely soft crepe pockets, each filled with a rich and sweet cheese mixture, accentuated by juicy raisins. Crafted with a delicate, thin crepe batter that cooks to a slight crisp on the edges, these crepes are a delightful treat. The fusion of tender crepe and creamy filling offers a delightful texture and taste that’s simply irresistible.
Why You’ll Love This:
These crepe pockets boast a perfect blend of simplicity and elegance in flavor. The sweet cheese filling, enriched with raisins, provides a lovely contrast to the light, airy crepes. The addition of cornstarch in the batter ensures each crepe is beautifully light, enhancing the overall texture and making each bite a joy to savor.
Perfect Occasion:
These crepe pockets are perfect for brunch, dessert, or as a sophisticated snack at gatherings. They make a fantastic addition to any festive table, particularly during holidays or special occasions where you want to impress your guests with something sweet yet refined.
Decoration Tips:
Serve these crepes dusted with powdered sugar and a drizzle of honey or a dollop of sour cream on the side for added decadence. Garnish with fresh berries or mint leaves to introduce a pop of color and freshness to the dish, enhancing both the visual appeal and the flavors.
Ingredients for the Crepes:
- 3 eggs
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 400 ml milk, divided (half warm, half at room temperature)
- 130 g all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter, melted
Ingredients for the Filling:
- 500 g cottage cheese
- 1 egg
- 1 teaspoon cornstarch
- 2 tablespoons granulated sugar (adjust to taste)
- 120 g raisins
Directions:
- In a mixing bowl, whisk together the eggs, sugar, and salt. Gradually add half of the milk, ensuring it is warm but not hot.
- Sift in the flour, mixing well to avoid lumps. Stir in the cornstarch.
- Slowly pour in the remaining milk and combine until the batter is smooth.
- Stir in the melted butter into the batter.
- Heat a non-stick skillet and lightly grease it. Pour a small amount of batter into the hot skillet, swirling to spread evenly. Cook the crepe until golden on both sides. Remember to stir the batter before cooking each crepe to prevent the cornstarch from settling.
- For the filling, mix together the cottage cheese, egg, cornstarch, sugar, and raisins. Optionally, blend the mixture for a smoother filling.
- Cut each crepe into four quarters, place a teaspoon of filling on each piece, and fold into pockets.
- Grease a baking dish with butter, arrange the filled crepes in two layers, and brush each layer with melted butter.
- Bake in a preheated 180°C oven for 20 minutes, or until golden brown. For extra crispiness, use the convection setting if available.
Enjoy these delicious crepe pockets, a charming blend of smooth cheese and sweet raisins wrapped in a tender crepe, perfect for any occasion!