Crepe Pancakes with Filling

These are the first cousin of Eastern European blintzes. Thin egg-rich crepes perfumed with orange zest wrap around a light cinnamon-and-sugar cottage cheese filling, making them equally at home on a weekend breakfast plate or as a simple dessert with fruit.

The batter uses five eggs to a cup and a half of flour, which is richer than French crepes and gives the finished pancakes more structure. They hold up under the filling without tearing and roll cleanly. A well-seasoned cast iron pan is what the recipe calls for and what it needs: the heavy bottom holds even heat so the crepes set and brown instead of steaming.

Chef Tips

• Rest the batter 20 minutes before cooking. Hydrated flour gives lacier, more pliable crepes.
• Use a 10-inch skillet and pour exactly ¼ cup of batter. Consistent portions mean every crepe rolls to the same size.
• Stack finished crepes with parchment between each one to prevent sticking while you work through the batter.
• Drain the cottage cheese in a sieve for 10 minutes before mixing the filling. Excess whey makes the filling runny.

Variations

• Swap cottage cheese for sweetened ricotta or farmer cheese for a smoother filling.
• Top with warm berry compote, maple syrup, or a dusting of powdered sugar before serving.
• Add lemon zest instead of orange for a brighter, tangier crepe.