Polish Crepes with Cheese and Fruit
Soft, thin crepes filled with a sweet cheese mixture, topped with fresh strawberries, blueberries, and a dollop of sour cream. A quick and satisfying breakfast or dessert.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 22g
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1 cup farmer cheese (or ricotta)
- 2 tbsp sugar
- 1 cup strawberries and blueberries
Instructions
- 1
In a blender, combine 1 cup flour, 1 cup milk, 2 eggs, and 1 tbsp sugar. Blend until smooth, about 30 seconds. The batter should be thin, like heavy cream.
- 2
Heat a lightly oiled 9-inch skillet over medium heat. Pour in about 1/4 cup batter, tilting to coat the bottom. Cook until the edges lift and the bottom is golden, about 1-2 minutes. Flip and cook 30 seconds more. Repeat with remaining batter.
- 3
In a small bowl, mix 1 cup farmer cheese with 1 tbsp sugar until smooth. Spoon about 2 tbsp of the cheese mixture onto each crepe, fold into quarters, and place on a plate.
- 4
Top the crepes with 1 cup mixed strawberries and blueberries and a dollop of sour cream. Serve immediately.
Tools you’ll need
- blender
- 9-inch skillet
- spatula
- mixing bowl
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