Name: Swedish Cream Cheese Crepes
Prep time: 30 min
Cook time: 30 min
Yield: 15
Ingredients: Milk - 3 cups; All-purpose flour - 1 cup; Eggs - 2; Melted butter - 2 tablespoons; White sugar - 2 tablespoons; Salt - ½ teaspoon; Cottage cheese - 1 (16 ounce) package; Cream cheese - 1 (8 ounce) package; Confectioners sugar, or more to taste - 1 cup; Vanilla extract - 2 teaspoons; Blueberries - 1 ½ cups; Water, or as needed - 2 cups; White sugar, or more to taste - ½ cup; Cornstarch, or as needed - 3 tablespoons; Cold water, or as needed - 1 ½ tablespoons; Butter, or more as needed - ¼ teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Swedish Cream Cheese Crepes

1. Milk - 3 cups

2. All-purpose flour - 1 cup

3. Eggs - 2

4. Melted butter - 2 tablespoons

5. White sugar - 2 tablespoons

6. Salt - ½ teaspoon

7. Cottage cheese - 1 (16 ounce) package

8. Cream cheese - 1 (8 ounce) package

9. Confectioners sugar, or more to taste - 1 cup

10. Vanilla extract - 2 teaspoons

11. Blueberries - 1 ½ cups

12. Water, or as needed - 2 cups

13. White sugar, or more to taste - ½ cup

14. Cornstarch, or as needed - 3 tablespoons

15. Cold water, or as needed - 1 ½ tablespoons

16. Butter, or more as needed - ¼ teaspoon

How to cook deliciously - Swedish Cream Cheese Crepes

1. Stage

Mix milk, flour, eggs, melted butter, 2 tablespoons white sugar, and salt together in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick.

2. Stage

Mix cottage cheese, cream cheese, confectioner's sugar, and vanilla extract together until well blended; the filling will not be smooth.

3. Stage

Place blueberries in a saucepan and cover with water. Add 1/2 cup sugar and cook over medium-high heat until mixture starts to boil. Reduce heat a bit; simmer for 3 to 5 minutes to allow berries to release juice. Add more sugar if desired; simmer for 3 to 5 minutes more.

4. Stage

Mix cornstarch with cold water in a bowl until dissolved. Remove berry mixture from heat and slowly pour in cornstarch mixture. Stir constantly until thickened.

5. Stage

Melt 1/4 teaspoon butter in a skillet over medium heat. Pour batter into the skillet to make an 8-inch pancake. Cook until lightly browned, 2 to 3 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate to cool slightly. Add filling to the center of the pancake, roll up, and transfer to another plate. Top with berries. Repeat cooking, filling, and topping with the remaining batter.