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Categories:
milk eggs butter all-purpose salt cottage cheese cream cheese sugar vanilla sweet cherries water sugar cornstarch
Viewed: 18 - Published at: 9 years agoIngredients
- 1-1/2 cups 2% milk
- 3 large eggs, room temperature
- 2 tablespoons butter, melted
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup 4% cottage cheese
- 3 ounces cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 pound fresh or frozen pitted sweet cherries
- 2/3 cup plus 1 tablespoon water, divided
- 1/4 cup sugar
- 1 tablespoon cornstarch
Method
- In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours.
- Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
- In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.
- Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through.
- Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes.
