Rec: Country Cottage Crepes

[Guest guest]

These are not low fat but I would think that the amount of butter in the

recipe could be scaled way back without damaging the recipe.

 

Carole Walberg

 

 

* Exported from MasterCook *

 

Country Cottage Crepes

 

Recipe By : " Bed & Breakfast at Edie's " - Edie Senalik

Serving Size : 4 Preparation Time :0:00

Categories : Brunch Dairy

Pancakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter

1 pound cottage cheese

1/4 cup raisins

1/2 cup sugar

2 eggs

Crepe Batter:

1 egg

1 tablespoon sugar

1 cup all-purpose flour

3/4 cup water

pinch salt

 

Preheat the oven to 350F. Melt the butter in a 13x9 " baking dish and

set aside.

 

Mix the cottage cheese, raisins, sugar, and eggs and set aside.

 

To make the crepe batter, mix the egg, sugar, flour, water, and salt

until smooth (if the batter is too thick, more water may be added.)

 

Fry a small amount of batter in a crepe pan (or small skillet) in a

small amount of butter. Turn when the top of the crepe seems to dry.

 

Place the cooked crepe in the baking dish, fill with some of the cottage

cheese filling, and fold the edges into the middle. When all the crepes

have been fried and filled, bake for 20 minutes.

 

Yield: 4-5 crepes.

 

Note: Bed & Breakfast at Edie's is located in the village of

Williamsville, Illinois. The 1915 mission-style house is large and

gracious. Edie serves a delicious and bountiful continental breakfast,

with homemade bagels being her specialty.

 

From " Rise & Dine America " by Marcy Claman

ISBN 1-896511-09-0

 

 

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walberg

ICQ 10493196