While travelling to Alberta a couple months ago, I tried my very first cottage cheese crepe. We had stopped at an Ukrainian restaurant for dinner, and my goodness; the food was amazing, and I knew I would try to recreate them once I got home.
The crepes at the restaurant were served with a dill sauce, so I had to make my own version to smother these cottage cheese crepes in too.
These cottage cheese crepes make a great side dish. Serve them up with sausage, cabbage rolls and maybe a bowl of borscht and voila! Ukrainian dinner!
Cottage Cheese Crepes
What you will need:
Crepes:
- 4 large eggs
- 1 cup 2% milk
- 1/2 cup water
- 1 cup flour
- good pinch of salt
- oil
- 4 Tbsp. butter; melted
Cottage Cheese Filling:
- 2 cups, dry cottage cheese
- 2 egg yolks
- 2 Tbsp. whipping cream
- 1 tsp. salt
- 1/2 tsp. pepper
Dill Sauce:
- 2 cups heavy cream
- 1 Tbsp. fresh chopped dill
- salt & pepper to taste
- cornstarch slurry (1 Tbsp cornstarch to 2 Tbsp. cream)
Crack the eggs into a large bowl and whisk until frothy. Whisk in the milk, water and flour along with the salt and stir until smooth.
Heat oil in a large skillet, and add a ladle full of batter to the pan. Swish mixture around until a thin layer covers the pan.
Cook each side for about 1 minute. Remove and repeat.
In another large bowl, combine cottage cheese, eggs yolks, whipping cream and salt and pepper together. Stir to combine everything.
Preheat oven to 350 degrees F and grease a baking dish.
Evenly distribute the filling among the crepes and spread evenly. Fold in the sides and roll up.
Place each rolled crepe in the dish, and cover with melted butter.
Bake for 20 minutes.
For the dill sauce, bring the cream to just a boil, add in dill and salt and pepper. Stir in the slurry and cook until thickened.
Serve dill sauce over the cottage cheese crepes and enjoy!
- 4 large eggs
- 1 cup 2% milk
- 1/2 cup water
- 1 cup flour
- good pinch of salt
- oil
- 4 Tbsp. butter; melted
- 2 cups, dry cottage cheese
- 2 egg yolks
- 2 Tbsp. whipping cream
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cups heavy cream
- 1 Tbsp. fresh chopped dill
- salt & pepper to taste
- cornstarch slurry (1 Tbsp cornstarch to 2 Tbsp. cream)
- Crack the eggs into a large bowl and whisk until frothy. Whisk in the milk, water and flour along with the salt and stir until smooth.
- Heat oil in a large skillet, and add a ladle full of batter to the pan. Swish mixture around until a thin layer covers the pan.
- Cook each side for about 1 minute. Remove and repeat.
- In another large bowl, combine cottage cheese, eggs yolks, whipping cream and salt and pepper together. Stir to combine everything.
- Preheat oven to 350 degrees F and grease a baking dish.
- Evenly distribute the filling among the crepes and spread evenly. Fold in the sides and roll up.
- Place each rolled crepe in the dish, and cover with melted butter.
- Bake for 20 minutes.
- For the dill sauce, bring the cream to just a boil, add in dill and salt and pepper. Stir in the slurry and cook until thickened.
- Serve dill sauce over the cottage cheese crepes and enjoy!
If you are not familiar with Ukrainian food, this would be a great starting dish. I really love these with a hunk of cooked sausage, simple and flavorful!
Hope you enjoy!
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