Crepe With Cottage Cheese| Best Recipe ( Crepe Whit saffron)
Channel: Nicoleta's Kitchen
Date: 2020-10-23

Crepe with Cottage Cheese.

For the Crepe:

- 250g Self-rising flour
-250ml  full fat milk
-2 eggs
- pinch of sold
- pinch of Saffron

To fill up the Crepe:

-300g cottage cheese
-3/4 tablespoon of sugar (brown or caster sugar) really up to you :)
-200g Crème Fraiche 
-pinch of saffron

Coulis:

-100g Crème Fraiche
-2/3 tablespoon milk
-1/2 tablespoon sugar
-pinch of saffron (but not really necessary)
-50/100g black raisins


1.  In a large mixing bowl, create a well with flour then add eggs, slowly whisking them into flour and saffron and salt and stir until combined. Gradually add the milk, whisking to combine. Let batter stand at room temperature until bubbly on top, 10 to 25 minutes.

2. In a medium mixing bowl add the cottage cheese and the crème fraiche  slowly mix. Add saffron and salt and stir until combined. If the necessary add 2/3 tablespoon of milk.

3. In a small skillet over medium heat, melt coconut butter . About 10/20ml at a time, drop batter evenly onto pan, swirling it to evenly coat. 

Cook 1/2 minutes, then flip and cook 1 minute more; repeat with remaining batter. 

4. Add 2 tablespoons of cheese mixture down the centre to each crepe and roll up as you would an egg roll. Place them seam side down in an butter and sugar 9 x 9 inch casserole dish. Continue doing that till the dish is full.

5.Mix cream with 1/2 tablespoon milk and sugar and pour over Crepe till they are all covered. Bake Croatian Crepe in 180-200  C (350 F) oven for about 20 minutes or until golden. Serve warm or cold.