I call these Swedish cream cheese crêpes because I use a Swedish pancake instead of a regular crêpe. My entire family loves these. I have to make a huge batch every time I make them. These also refrigerate very well for 2 to 3 days. Sprinkle crêpes with confectioners' sugar before topping with berries, if you wish.
Ingredients
- 3 cups milk
- 1 cup all-purpose flour
- 2 eggs
- 2 tablespoons unsalted butter , melted
- 2 tablespoons white sugar
- 0.5 teaspoons salt
Instructions
-
1
Combine milk, flour, eggs, 2 tablespoons melted butter, 2 tablespoons white sugar, and salt in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick.
-
2
Combine cottage cheese, cream cheese, confectioner's sugar, and vanilla extract until well blended; the filling will not be smooth.
-
3
Place blueberries in a saucepan; cover with 2 cups water. Add 1/2 cup white sugar; cook over medium-high heat until starts to boil. Reduce heat; simmer to allow berries to release their juices, 3 to 5 minutes. Taste; add more sugar if desired. Simmer 3 to 5 minutes more.
-
4
Mix cornstarch with 1 1/2 tablespoons cold water in a bowl until dissolved. Off heat, slowly pour cornstarch slurry into blueberry mixture, stirring constantly until thickened.
-
5
Melt 1/4 teaspoon butter in a skillet over medium heat. Pour enough batter into skillet to make an 8-inch pancake; cook until lightly browned, 2 to 3 minutes. Flip; cook until other side browned, about 1 minute more. Transfer to a plate; cool slightly. Add some filling to center of pancake; roll to enclose filling. Transfer to another plate; top with blueberry sauce. Repeat with the remaining batter, filling, and sauce.
Nutrition Facts
Per serving
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