Sweet Crepes With Farmer's Cheese Filling
This simple crepe recipe is a childhood favorite in Lithuania, and once you try it, you’ll see why! Delicate, paper-thin crepes are wrapped around a lightly sweetened farmer’s cheese filling, then pan-fried until golden and crispy. These Crepes With Farmer’s Cheese Filling are the perfect balance of crispy, creamy, and comforting—best served warm with a dollop of sour cream and a spoonful of jam!
Ingredients
For Crepes:
- 2 eggs large
- 1 teaspoon sugar
- 1 tablespoon neutral oil
- 500 ml (2 cups + 2 tbsp) milk
- 200 g (1⅓) all-purpose flour
For The Filling:
- 200 g (7pz) farmer's cheese
- 1 egg
- 1 tablespoon sugar
- 1 teaspoon vanilla bean paste
- oil and/ or butter for frying
To Serve:
- sour cream or creme fraiche
- berry compote or jam
Instructions
Lithuanian Crepes
- In a jug, or a medium bowl, whisk the eggs, sugar, oil and half of the milk.
- In a separate bowl, mix the flour and a pinch of salt.
- Add the dry ingredients into the wet ingredients and, using a balloon whisk, mix vigorously, until you have a smooth paste with no dry pockets of flour.
- Then gradually pour in the rest of the mik, until you have thin crepe batter.
- Cover the bowl, and set it aside for 20 minutes in order for the flour to fully hydrate.
- Heat a large non-stick frying pan or crepe pan over medium heat. Brush the base of the pan with a little oil.
- Pour a ladleful of the crepe batter into the pan and distribute it across the base by moving the pan in a circular motion.
- Cook the crepe on the first side for 60-70 seconds, or until the edges start coming away from the pan and turn slightly crispy.
- Flip the crepe and cook on the second side for 30–60 seconds. Note that the first crepe is very likely to turn out right!
- Repeat with the rest of the batter, stacking the cooked crepes on a plate.
Farmer's Cheese Filling
- Whilst the crepes are cooling, prepare the farmer's cheese filling.
- Place farmer's cheese in a large bowl, and mash it well with the back of a fork or a potato masher.
- Add an egg, sugar and vanilla bean paste (optional). Mix everything very well.
Assemble and Cook
- To assemble, place a heapead tablespoon into the centre of the crepe.
- Fold the left and right sides over the filling, then fold the bottom and the top over, creating a parcel with the filling sealed inside. Repeat with the rest of the crepes and filling.
- At this point, you can store the crepes covered in the fridge or cook them.
- Heat a little oil or/and butter in a large frying pan over medium heat. Place the your filled crepes in the pan and fry for approximately 4 minutes on each side. TIP: if your parcels are very thick, and you are worried about the filling cooking through, place the lid on the pan for a few minutes to trap in the heat.
- Your crepes should be dark golden brown on both sides.
- Serve warm with a generous dollop of sour cream and ja,m or berry compote.