Crepe Pancakes with Filling
Yield
20 servingsPrep
25 minCook
25 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 6 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 5 | large |
eggs
|
|
| 1 ½ | cups |
milk
|
|
| 1 ½ | teaspoons |
orange zest
grated |
|
| 3 | tablespoons |
butter
melted |
|
| Filling | |||
| 1 | pint |
cottage cheese
|
*
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 9E+1 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 5 | large |
eggs
|
|
| 355 | ml |
milk
|
|
| 7.5 | ml |
orange zest
grated |
|
| 45 | ml |
butter
melted |
|
| Filling | |||
| 473 | ml |
cottage cheese
|
*
|
| 45 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
Directions
Sift flour, sugar and salt;set aside.
Beat eggs until thick.
Slowly, beat in milk, butter and grated orange peel, if desired.
Stir in flour mixture until smooth.
Prepare filling, stir together cottage cheese, sugar and cinnamon;set aside.
Cook crepes:Heat a well seasoned 10 inch cast iron skillet, add a small amount of oil or butter, if necessary so crepes do not stick.
Tip skillet to one side, pour ¼ cup batter and quickly tip skillet to opposite direction so batter spreads over bottom of pan.
Cook 30 seconds to 1 minute or until golden brown and crepe peels easily off the bottom of the pan.
Remove from pan and cool. To serve, fill each crepe with 2 tablespoon of the filling, spreading evenly across one edge;roll up and serve immediately.
