Best 7 Cottage Cheese Crepe Filling Recipes

CREPES WITH COTTAGE CHEESE FILLING

Steps:

• For the crepes batter, place all the ingredients except the oil into a blender and blend until smooth and combined.
• Preheat a nonstick skillet over medium-high heat.
• Slightly brush the skillet with oil and pour about 1/4 - 1/3 cup of the batter on the preheated skillet and swirl it around just to cover the bottom, making the crepe as thin as possible.
• Cook until the top comes to dry and the underside is golden; turn and cook on the second side for about 20 seconds.
• Transfer the crêpe to a plate or a cutting board. Repeat with the remaining batter.

COTTAGE CHEESE CREPES

Steps:

• Crack the eggs into a large bowl and whisk until frothy. Whisk in the milk, water and flour along with the salt and stir until smooth. Heat oil in a large skillet, and add a ladle full of batter to the pan. Swish mixture around until a thin layer covers the pan. Cook each side for about 1 minute. Remove and repeat. In another large bowl, combine cottage cheese, eggs yolks, whipping cream and salt and pepper together. Stir to combine everything. Preheat oven to 350 degrees F and grease a baking dish. Evenly distribute the filling among the crepes and spread evenly. Fold in the sides and roll up. Place each rolled crepe in the dish, and cover with melted butter. Bake for 20 minutes. For the dill sauce, bring the cream to just a boil, add in dill and salt and pepper. Stir in the slurry and cook until thickened. Serve dill sauce over the cottage cheese crepes and enjoy!

COTTAGE CHEESE CREPE FILLING

Steps:

• Blend together ingredients well.
• Use filling right away, do not freeze.

COTTAGE CHEESE BLINTZES

Steps:

• Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
• Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
• Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
• Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.

COTTAGE CHEESE CREPES WITH ALMONDS

Steps:

• Preheat oven to 350 degrees, with rack in center. Spread almonds in a single layer on a baking sheet; bake until golden brown, about 8 minutes. Let cool slightly. Reserve 2 tablespoons for garnish.
• In a medium bowl, stir together cottage cheese, sugar, and cinnamon. Stir in almonds. Dollop 2 tablespoons cheese mixture on the short end of each crepe half; carefully roll into a tight cylinder.
• Place crepes, seam side down and 1 inch apart, on a baking sheet. Bake until warmed through and beginning to brown on edges, about 5 minutes.
• Meanwhile, heat jam and 2 tablespoons water in a small saucepan over medium heat (or in the microwave) until jam is liquefied; whisk to combine. With a thin-edge metal spatula, carefully transfer 2 crepes to each of four plates. Drizzle with apricot sauce; sprinkle with reserved almonds. Serve immediately.

KRISTEN'S BROWN SUGAR CREPE FILLING

Steps:

• Mix brown sugar and sour cream until no lumps remain. Spoon mixture into crepes and top with sliced bananas. Fold the crepes decoratively and sprinkle with confectioners' sugar.

STRAWBERRY AND CREAM CHEESE CREPES

Steps:

• Batter:.
• Beat the eggs, milk and water. Add flour and salt, beat just until smooth. Lightly oil a crepe pan or medium skillet. Heat the pan over medium heat. When pan is hot spoon 2 tablespoons batter into pan and rotate the pan to spread evenly. When edges of crepe are browned, turn crepe onto a plate.
• Filling:
• Place cream cheese, cottage cheese and sugar in mixer. Blend until smooth. Set aside.
• Sauce:.
• Coarsely chop the strawberries. Add lemon juice and sugar. Toss lightly. When ready to serve spoon 2 tablespoons filling into each crepe and roll up. Arrange crepes seam side down on plate. Serve immediately with fruit sauce. You may top with whipped cream if desired. Enjoy!
• Makes 12 servings, 1 crepe each.