Cheese-Filled Crêpes


Preparation info
  • Makes


    • Difficulty


Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

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.



  • cup golden raisins
  • 2 tablespoons golden rum
  • 1


  1. 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.
  2. 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