Crispy Polish Crepe Rolls with Berries
Thin crepes stuffed with a simple cheese filling, then pan-fried until golden and crispy. Serve warm with fresh raspberries and tea for an elegant weeknight dinner or dessert.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- ¾ cup all-purpose flour
- 2 whole eggs
- 1 cup ricotta or farmer cheese
- 2 tbsp granulated sugar
- 1 cup fresh raspberries
- 3 tbsp butter for frying
Instructions
- 1
Whisk together flour, 1 egg, 0.5 cup water, and a pinch of salt until smooth. Let batter rest 5 minutes.
- 2
Mix ricotta, remaining egg, and 1 tbsp sugar in a bowl until combined. Set aside.
- 3
Heat a nonstick 8-inch skillet over medium. Melt a tiny knob of butter, then pour in 3 tbsp batter and tilt to coat the bottom evenly. Cook 60 seconds per side until pale golden.
- 4
Slide crepe onto a plate. Repeat with remaining batter to make 4 crepes total.
- 5
Spread 3 tbsp ricotta filling on each crepe, roll tightly, and place seam-side down. Heat remaining butter in the skillet over medium-high until foaming.
- 6
Fry rolls 2–3 minutes per side until deep golden and crispy. Serve hot with raspberries and a sprinkle of remaining sugar.
Tools you’ll need
- 8-inch nonstick skillet
- medium mixing bowl
- whisk
- spatula
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