Cheese-Filled Crêpes

Name: Cheese-Filled Crêpes (Topfenpalatschinken)
Yield: Makes 6 servings
Cuisine: Europe
Ingredients: 12 Basic Crêpes; Grated zest of 1 lemon; 3 large eggs, separated, at room temperature; ⅓ cup plus 1 tablespoon confectioners’ sugar; 1 pound farmer’s cheese; 2 tablespoons golden rum; ⅓ cup golden raisins; Confectioners’ sugar, for sprinkling; 1½ cups sour cream; 1 teaspoon cornstarch; ½ cup plus 1 tablespoon milk

Topfenpalatschinken

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Kaffeehaus

By Rick Rodgers

Published 2002

About

Like their close relative blintzes, these rolled crêpes are a fine addition to any brunch menu. If farmer’s cheese isn’t available, rub small-curd cottage cheese through a wire strainer. The crêpes come with their own baked-on sour cream sauce; cornstarch keeps the sour cream from curdling.

Ingredients

Filling

⅓ cup golden raisins
2 tablespoons golden rum
1

Europe
Dessert
Brunch
Vegetarian
Breakfast

Method

To make the filling: Soak the raisins in the rum in a small bowl until plumped, about 1 hour. Or microwave on medium for 30 seconds, and cool.
Stir the cheese and confectioners’ sugar in a medium bowl to break up the cheese. Stir in the yolks, lemon zest, and the raisins and their liquid. Beat the whites in a medium bowl until soft peaks form, and fold into the