Culinarty

As you might have noticed, I am in a crêpe phase that just won’t go away. Don’t get me wrong, I’m not anywhere near complaining about this and I’m determined to enjoy it until the last drop, or shall I say crêpe :). Besides, I have a feeling I’m not the only one addicted to these thin layers of melting joy.

The dessert that I’m about to introduce you to has been one of my favourites ever since I was a child. Come to think about it, these layers are my mac ‘n’ cheese of desserts. If you’re looking for that sort of dish, I can assure you that you won’t be sorry. Easy to make and really good at making you ask for a refill. You can even cook them in the microwave oven.

Crêpes ingredients

• • 2 medium eggs
• • 400 ml milk (room temperature)
• • 230 g bread flour
• • A pinch of salt
• • ½ tsp of ground cinnamon
• • 1 Tbsp of sunflower oil – for frying

Filling ingredients

• • 70 g / 2.5 oz raisins/ sultanas
• • 250 g / 8.8 oz farmers’ cheese (you can replace farmers’ cheese with quark if you like)
• • ¼ tsp vanilla extract
• • 1 egg yolk
• • 2 Tbsp of sugar
• • ½ tsp of ground cinnamon

For decorating

• • 2 Tbsp of sour cream
• • Icing sugar (vanilla flavoured)
• • 3 chocolate cookies/ biscuits
• • 10 g/ 0.4 oz raisins/ sultanas

Directions

Make the crêpe batter and cook the crêpes as explained here.

Now, on to the filling. In a mixing bowl stir the farmers’ cheese and the sugar. Add the egg yolk and mix well. Then stir in the vanilla extract, the cinnamon and the raisins. That’s all!

Bake at 180 C/ 360 F until the sour cream on top gets some golden-browned spots, it should take no more than 12 minutes.

If you’re choosing the microwave, use a microwave food cover (with steam vent) for an even optimum temperature. Microwave it on 600 W for 12 minutes.

Put aside for a few moments allowing it to cool off a little bit.

Serve while still warm. Once the layers have made it to the plate, there’s just one thing left to do: sprinkle with icing sugar, raisins and crumbled cookies/biscuits.

Enjoy :)!