Crepes with Cream Cheese & Raspberries / Nalesniki z Serem i Malinami
The word crepes derived from the Latin word “crispus” or “crispa”, meaning “curled” or “curly.” It originates from the northwest region of France known as Brittany – “Bretagne” in French. This region of France is known for having rainy weather making them also popular for their ciders to keep them warm. In Brittany, crepes are usually served with cider.The reason my mother always used to add oil to the crepes batter is because she didn’t like spreading the pan with oil every time she would pour the batter. This greatly simplified the process for me. I just heat up the pan and don’t have to worry about them sticking to the pan.
Servings: 15
Calories: 248kcal
Ingredients
For 15 Pieces of Crepes
- 500 ml Milk
- 250 ml Carbonated Water
- 2 Eggs
- 260 g All-Purpose Flour
- 1/2 tsp Salt (optional)
- 50 g Oil
For Cheese Filling
- 2 Packages Cream Cheese (226 g each)
- 3 tbsp Sugar (optional)
- Vanilla Sugar
- 1 Egg Yolk (optional)
- A Pinch of Salt
- 15 Dag Raspberries (preferably fresh)
Instructions
For Crepes
- No great philosophy in making the crepes batter. Place eggs, salt and about 1/4 of the milk in a large bowl. Adding flour slowly by using a whisk. You may use a blender, that is just my preference. Keep adding the flour and the milk alternating with the water until a smooth, thin batter is created (no lumps!). Finally add the oil and mix again. Let it rest for at least 30 minutes Until the batter thickens slightly.
- You should be able to pour the batter easily making sure there are no lumps. Crepes may be served at any time of the day. You may serve sweet crepes for breakfast as well as lunch and dinner. You can stuff them with sweet fruit fillings, cheeses, meats and vegetables.
- Preheat your pan over medium heat, mix the batter thoroughly, pour a portion using a ladle, gently making circular movements with the pan to distribute them evenly, and when the surface of the batter is dry, turn it over and fry on the other side.
For Cheese
- Bring the cheeses to room temperature. Beat cheeses with sugar on medium speed add egg yolk, vanilla and salt until a creamy consistency forms. Spread about 1 tbsp of cheeses on each crepe, place a few whole raspberries on the cheese and fold any way you like. Enjoy.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 serving each | |
| Servings: 15 | |
| Amount per serving | |
| Calories | 248 |
| % Daily Value* | |
| Total Fat 15.6g | 20% |
| Saturated Fat 7.9g | 39% |
| Cholesterol 59mg | 20% |
| Sodium 194mg | 8% |
| Total Carbohydrate 21.3g | 8% |
| Dietary Fiber 1.4g | 5% |
| Total Sugars 6.3g | |
| Protein 6.2g | |
| Vitamin D 2mcg | 11% |
| Calcium 77mg | 6% |
| Iron 1mg | 8% |
| Potassium 105mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutrition advice. |
