Cheese-Filled Crêpes


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


By Rick Rodgers

Published 2002

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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 pound farmer’s cheese
  • cup plus 1 tablespoon confectioners’ sugar
  • 3 large eggs, separated, at room temperature
  • Grated zest of 1 lemon
  • 12 Basic Crêpes
  • ½ cup plus 1 tablespoon milk
  • 1 teaspoon cornstarch
  • cups sour cream
  • Confectioners’ sugar, for sprinkling


  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 cheese mixture.
  3. Position a rack in the center of the oven and heat to 350°F. Lightly butter a 15 X 10-inch baking dish.
  4. Place a crêpe on a work surface, spotted side up. Spoon about 2 tablespoons of the filling in a strip, slightly to the left of the center of the crêpe. Roll up the crêpe and place in the dish. Repeat with the remaining crêpes and filling, fitting 10 crêpes crosswise and 2 crêpes lengthwise to fill the dish.
  5. Pour the milk into a medium bowl, sprinkle with the cornstarch, and whisk to dissolve. Whisk in the sour cream. Pour over the crêpes. Bake until the filling is cooked through, 25 to 30 minutes. Serve hot, sprinkled with the confectioners’ sugar.

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