Austrian Dessert Crêpes

Ingredients

• 1 cup all-purpose flour
• 1.25 cups whole milk
• 2 whole large eggs
• 1 tablespoon granulated sugar
• ¼ teaspoon kosher salt
• 2 tablespoons unsalted butter, melted
• ½ teaspoon per crêpe unsalted butter, for cooking
• ¾ cup apricot jam or fruit preserves
• 1 cup whole milk ricotta or quark cheese
• 3 tablespoons powdered sugar
• 2 tablespoons whole milk
• ½ teaspoon vanilla extract
• ½ cup sour cream (optional, for serving)

Instructions

1. 1

   Whisk together 1 cup of all-purpose flour, 1 tablespoon of granulated sugar, and 0.25 teaspoon of kosher salt in a large bowl. Create a well in the center of the dry ingredients.

2. 2

   Crack 2 large eggs into the well and pour in 1.25 cups of whole milk. Using a fork, gently break the yolks and slowly incorporate the dry ingredients, whisking from the center outward. Mix until just combined — a few small lumps are fine; overmixing creates tough crêpes.

3. 3

   Stir in 2 tablespoons of melted unsalted butter until the batter is smooth and has the consistency of thin pancake batter. Let the batter rest at room temperature for 10 minutes — this allows the flour to fully hydrate and produces more tender crêpes.

4. 4

   While the batter rests, combine 1 cup of ricotta or quark cheese, 3 tablespoons of powdered sugar, 2 tablespoons of whole milk, and 0.5 teaspoon of vanilla extract in a medium bowl. Whisk until creamy and well combined. Taste and adjust sweetness if desired. Set aside.

5. 5

   Set an 8-inch or 9-inch nonstick skillet or crêpe pan over medium-high heat. Let it preheat for 1 minute — when you flick a drop of water on the surface, it should immediately dance and evaporate.

6. 6

   Add 0.5 teaspoon of unsalted butter to the hot pan and swirl to coat the entire bottom. Once the butter is foaming and golden (about 15 seconds), immediately pour 0.25 cup of batter into the center of the pan. Tilt and rotate the pan in a circular motion so the batter spreads into a thin, even layer covering the bottom — this should happen in 1-2 seconds. The crêpe should be almost translucent.

7. 7

   Cook for 45 seconds to 1 minute, until the bottom is pale golden and no longer wet. You'll see the edges begin to curl slightly and appear dry. Using a rubber spatula or thin offset spatula, gently lift and flip the crêpe. Cook the other side for 15-20 seconds — it will be pale and spotted, which is perfect.

8. 8

   Transfer the finished crêpe to a plate and repeat with remaining batter, buttering the pan lightly before each crêpe. You should yield about 8-10 crêpes. Stack them as you go; they won't stick together.

9. 9

   Warm 0.75 cup of apricot jam or fruit preserves in a small saucepan over low heat, stirring occasionally, until it's loose and pourable — about 2 minutes. Strain through a fine-mesh strainer if you prefer a smooth sauce without fruit pieces.

10. 10

    Lay one crêpe on a plate, browned side down. Spread 2 tablespoons of the ricotta filling down the center. Roll or fold the crêpe into quarters, creating a triangular package. Repeat with remaining crêpes and filling.

11. 11

    Arrange the filled crêpes on serving plates and drizzle generously with the warm jam sauce. Add a dollop of sour cream on the side if desired. Serve immediately while the crêpes are still warm and the sauce is pourable.

Tools you’ll need

• 8-inch or 9-inch nonstick skillet
• medium mixing bowl
• large mixing bowl
• whisk
• fork
• rubber spatula
• thin offset spatula
• small saucepan
• fine-mesh strainer
• measuring cups
• measuring spoons

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