Plain Crepe or filled
with meats, vegetables
Thin Pancake Crepe - Sweet Cheese Filling - Jelly Roll
4 eggs beaten
1/2 teaspoon salt
2 cups milk
2 teaspoon sugar
2 cups sifted flour
Butter to fry
Water in small amounts as needed to thin batter. (Make the batter to pour like heavy cream and spread thin.)
Using a blender on slow speed, add milk and eggs, after mixed, add the flour, salt and sugar and continue blending until it is a thin smooth batter (add small amounts of water as needed until batter is thin as milk when poured.) Spoon 6 tablespoons of the batter on a hot buttered skillet. Fry both sides using a medium low heat. (*Tip - Watch the edges and when they are lightly brown it's time to flip the cake.) Continue this until all batter is used up. Stack on warm plate. Spread on each crepe 3-4 tablespoons of your favorite fruit preserve. Roll each crepe like a jelly roll as shown in photo. Sprinkle each crepe with powdered sugar before serving.
Makes about 12 crepes
Crepes Sweet Cheese Filling:
1/2 cup sugar
1 pound dry cottage cheese (Farmers cheese, which is cottage cheese with the liquid squeezed out of it. AKA; dry cottage cheese.) You can also use "Ricotta" cheese.
Few drops vanilla
1 egg well beaten
1/2 cup golden raisins, optional
Mix all ingredients well, adding more sugar to taste.
Fill a fried cake and jelly roll it up. Place cheese crepe/crepes in a buttered baking dish, heat thoroughly in a 300-F oven, about 15 minutes. Before serving, sprinkle each crepe with powered sugar.
Crepes can also be filled with a mixture of meat, vegetables, fruits and even topped with a sauce or gravy. They can be served folded or like a jellyroll.