Lemon Cheese Crêpes
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 295295 cal |
| pro | 14 g14g pro |
| total fat | 11 g11g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 36 g36g carb |
| fibre | 1 g1g fibre |
| chol | 119 mg119mg chol |
| sodium | 115 mg115mg sodium |
| potassium | 168 mg168mg potassium |
| % RDI: | - |
| calcium | 1010 calcium |
| iron | 99 iron |
| vit A | 1313 vit A |
| vit C | 1212 vit C |
| folate | 2929 folate |
- Preparation time: 10 minutes Stand: 15 minutes
- Cook time : 10 minutes
- Total time : PT10M
Ingredients
- 2 eggs 2 eggs
- 3/4 cup milk 3/4 cup milk
- 2 tbsp butter , melted2 tbsp butter, melted
- 1 pinch salt 1 pinch salt
- 1/2 cup all-purpose flour 1/2 cup all-purpose flour
- Filling:
- 3/4 cup 10% pressed cottage cheese 3/4 cup 10% pressed cottage cheese
- 3 tbsp sour cream 3 tbsp sour cream
- 2 tsp granulated sugar 2 tsp granulated sugar
- 2 tsp grated lemon rind 2 tsp grated lemon rind
- 1 tsp lemon juice 1 tsp lemon juice
- Sauce:
- 1/3 cup lemon marmalade 1/3 cup lemon marmalade or marmalade
- 2 tbsp lemon juice 2 tbsp lemon juice
Preparation
In bowl, whisk together eggs, milk, 1 tbsp (15 mL) of the butter and sa< whisk in flour. Strain through fine sieve into clean bowl; let stand for 15 minutes.
Heat 8-inch (20 cm) crêpe pan or skillet over medium heat; brush with some of the remaining butter. For each crêpe, pour scant 1/4 cup (50 mL) batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Transfer to plate.
Filling: In food processor, pulse together cottage cheese, sour cream, sugar, lemon rind and lemon juice until smooth. Spread about 2 tbsp (25 mL) over each crêpe; roll up or fold into quarters.
Sauce: In saucepan, melt marmalade with lemon juice over medium heat; drizzle 1 tbsp (15 mL) over 2 crêpes on each plate.
Heat 8-inch (20 cm) crêpe pan or skillet over medium heat; brush with some of the remaining butter. For each crêpe, pour scant 1/4 cup (50 mL) batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Transfer to plate.
Filling: In food processor, pulse together cottage cheese, sour cream, sugar, lemon rind and lemon juice until smooth. Spread about 2 tbsp (25 mL) over each crêpe; roll up or fold into quarters.
Sauce: In saucepan, melt marmalade with lemon juice over medium heat; drizzle 1 tbsp (15 mL) over 2 crêpes on each plate.
Source : Canadian Living Magazine: April 2010
- Keywords : Dessert; Eggs; Milk; Flour; Skillet; Cottage cheese; Sour Cream; 300 calories;
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