Alla's Historical Bed & Breakfast, Spa & Cabana

Stuffed Baked French Crepes: Breakfast-Brunch

Servings: 4

Prep time:40 min

Ingredients:

• 

  Filling: 1 cup Crepe batter: 2.5 cups milk 4 eggs 2 cups white flour 2 tbsp sugar Salt to taste (about a pinch) 1 t

• 

  Filling: 1 cup homemade cottage cheese 3 tbsp sour cream 1 egg 1 tsp vanilla sugar Seasonal berries

• 

  Sauce: 0.5 cup whipping cream 0.5 cup sour cream 3 tbsp honey

Step 1:

Directions: Preheat the oven to 350 F. Whisk the eggs into milk and melted butter mixture.

Step 2:

In a separate bowl, combine the dry ingredients: sugar, four, salt, and vanilla sugar. Add dry mix to the wet ingredients, and mix until smooth, semi-liquid batter forms. Set aside.

Step 3:

Fry the crepes on a heated skillet (medium heat, to allow for even cooking). Melt a small amount of butter in the skillet to fry each crepe. Use a soup ladle to pour the batter in the middle of the skillet and swirl it to spread out the batter evenly. Continue heating the batter until small bubbles appear throughout the crepe. Flip, and cook the other side until it begins to brown very slightly.

Step 4:

Add the filling to the center of the crepe and spread out evenly. You may add berries to the filling, if you wish! Roll up the crepes, cut them in half, and place into an oven-safe ceramic pot.

Step 5:

Pour the sauce over the crepes, and cover the pot with aluminum foil. Bake at 350F for 20 minutes. Serve warm, and topped with fresh berries.