Wednesday, October 21, 2009

Crepe Stacks

My friend, Jess came across this great idea for serving Crepes. In this particular magazine, Crepes were spread with filling and stacked on top of each other. This was a very different approach in comparison to the traditional method of folding the filled crepes. Being a carb lover I like it when my crepe can to stand up to the filling and to play the same importance on the plate. Aside from that it is also a great "make-ahead" meal that can serve a crowd. It is easy, breezy and beautiful.

Crepe Recipe:

3/4 cup flour
2 tsp. sugar
1/2 tsp. salt
3 eggs
3/4 cup milk
melted butter

Sift together four, sugar and salt into a large bowl. In a separate bowl, beat eggs, then add milk and mix well. Stir milk mixture into flour mixture, mixing until the batter is smooth.

Heat a nonstick skillet over medium heat. Brush pan with butter. Raise the pan off the heat and pour enough batter (3/4 of a laddle full) to coat the pan, swirling to spread the batter evenly. Cook for about a minute and then flip and lightly brown the other side.


1 container cottage cheese
1/2 cup sugar, more or less depending on desired sweetness

Place the cottage cheese and sugar in a food processor and blend until it has the consistency of cream. Note: Chopped nuts, dried fruit and/or chocolate can be added to the mix.

1 jar of jam, I choose apricot
1/4 cup water

Place the jam in a now clean food processor and blend with water so that it has a better spreading consistency.


In turn, spread cottage cheese in a thin layer on the crepe. Add another one on top and spread evenly with the jam. Continue until all the crepes are used up, and bake covered for 15-20 minutes in a 350 F oven.

This recipe is definitely safe, but as I continue to experiment with different fillings I will try to keep you posted....

Stacked up, hope.

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