Today’s recipe definitely makes me think of when I was little. Crepes stuffed with farmers cheese are very popular in Poland. They’re sweet, rich and delicious. Me and my family would always eat them on the weekends for breakfast. I remember being woken up by that divine smell on Sunday morning. Believe me, nothing will get you out of bed faster.
First and the most important thing we need is, well big surprise, farmers cheese. It needs to be very fresh. Farmers cheese is a little bit similar to cream cheese but less creamy and more like feta in texture. I bought 1 package of it and it was approximately 1 pound.
I mixed farmers cheese with an egg, sugar and vanilla with a fork. It may be a little tough but that’s okay. It doesn’t need to be light, it will be moist and pretty heavy.
Then I made crepes according to that easy recipe.
Now place about 3 tablespoons on each crepe and roll it tightly. Some people fold it in half and then again.
Then I placed them on the hot pan and heat them up on both sides for just few minutes until golden. You can sprinkle some powdered sugar on top.
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- For crepes:
- 1 cup of all-purpose flour
- 1 cup of milk (cow, coconut, almond or soy)
- 3/4 cup of sparkling water
- 2 eggs
- pinch of salt
- coconut or olive oil for frying
- For stuffing:
- 1 lb of farmers cheese
- 2 tablespoons of powdered sugar
- 1 egg
- 1/2 teaspoon of vanilla extract
- Make crepes according to that recipe.
- Mix farmers cheese with an egg, sugar and vanilla extract.
- Place around 3 tablespoons on each crepe and roll it tightly.
- Heat up 1 tablespoon of olive oil on the pan and fry on both sides. Serve warm and sprinkled with powdered sugar.