Cottage Cheese Casserole with Crepes
Baking and Desserts • European
Description
A recipe reminiscent of a Bulgarian banitsa and a Transylvanian crepe casserole.
Ingredients
- Wheat Flour 5 oz
- Chicken Egg 2 pieces
- Milk 15 fl oz
- Sugar 2½ spoons
- Cottage cheese 10 oz
- Heavy cream 5 oz
- Whole egg 2 pieces
- Sparkling water 0 fl oz
- Butter 0 oz
- Olive Oil 1 tablespoon
- Salt a pinch
- Vanilla Pod ¼ pieces
Step-by-Step Guide
Step 1
For the batter, sift the flour through a fine sieve. Whisk the eggs. Add 0.5 tablespoons of sugar, salt, and pour in room temperature milk. If you prefer lighter pancakes, you can substitute half of the milk with water, such as sparkling water.
Step 2
Pour the resulting mixture into the flour, mix well, and then gradually add 0.5 tablespoons of melted butter in a thin stream. After that, the dough should rest for about 2 hours at room temperature. Just before frying, dilute it with sparkling water (50–70 ml) to achieve the desired consistency.
Step 3
Add 2 tablespoons of sugar to the cottage cheese and mix well. If the cottage cheese is too dry, add a little cream.
Step 4
Fry six pancakes in refined olive oil. Spread them with cottage cheese, roll them up into cylinders. Trim the edges for evenness and place the trimmings on the bottom of a baking dish. Cut each rolled pancake into three pieces and arrange the resulting cylinders in the dish.
Step 5
Mix the egg yolks with the cream and add a tablespoon of sugar. Split a quarter of a vanilla pod lengthwise, scrape out the seeds, and add them to the cream. Stir thoroughly.
Step 6
Pour the resulting mixture over the pancake rolls. Place the dish in an oven preheated to 355°F (350 degrees Fahrenheit) for about 20 minutes. When the top is golden brown and puffed up, the casserole can be taken out. It is best served with berry compote.
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