Easy Sweet Cheese Crepes Recipe with Raspberry Sauce
Sweet cheese crepes paired with a tangy raspberry sauce make for an indulgent and comforting dish that's surprisingly easy to prepare. This easy crepe recipe features a soft, creamy cottage cheese and cream cheese filling, perfectly complemented by a bright, homemade raspberry sauce.
Equipment
- Fine mesh strainer
- blender
- Medium nonstick pan
Ingredients
For the Raspberry Sauce:
- 1 lemon zested and juiced
- 1 tablespoon cold water
- 1 teaspoon cornstarch
- 1 12-ounce bag frozen raspberries
- ¼ cup sugar
For the Batter:
- 1 cup warm milk any kind
- 1 cup all-purpose flour
- 4 large eggs
- ½ cup warm water
- ¼ cup ½ stick unsalted butter, melted (plus more for the pan)
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
For the Filling:
- 1 16-ounce container cottage cheese
- 8 ounces plain cream cheese softened
- ¼ cup sweetened condensed milk or sugar
To Serve:
- Sour cream optional
Instructions
Prepare the Raspberry Sauce:
- Zest the lemon, setting the zest aside for the filling, and squeeze 2 teaspoons of juice for the sauce.
- In a small dish, mix 1 tablespoon of cold water with the cornstarch to make a slurry.
- In a medium saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Stir the mixture and bring it to a boil. Add the cornstarch slurry and cook for another minute while stirring frequently. Remove the saucepan from the heat and let the sauce cool completely. If not serving immediately, store in an airtight container in the refrigerator for up to one week.
Make the Crepe Batter:
- Add the milk, flour, eggs, water, melted butter, sugar, vanilla, and salt into a blender. Blend the mixture until it is completely smooth.
Cook the Crepes:
- Heat a medium nonstick skillet over medium heat and lightly coat it with melted butter. Once hot, pour in ¼ to ⅓ cup of the batter, tilting the pan to ensure the batter spreads evenly.
- Cook the crepe until the edges are golden brown, about 1 minute, then flip it and cook for an additional 30 seconds on the other side. Remove the crepe from the pan and place it on a plate. Repeat the process with the remaining batter, buttering the pan as needed.
Prepare the Filling:
- Rinse the cottage cheese in a fine-mesh strainer under cold water to remove excess liquid. Drain thoroughly.
- In a large mixing bowl, combine the cottage cheese, softened cream cheese, sweetened condensed milk (or sugar), and 1 teaspoon of the reserved lemon zest. Mash everything together with a potato masher or spoon until the filling is smooth and creamy.
Assemble the Crepes:
- Spread 2 to 3 tablespoons of the filling in the center of a crepe, leaving a small border of about 1 inch around the edges. Roll the crepe into a log shape, ensuring the filling is evenly distributed. Repeat with the remaining crepes.
Finish and Serve:
- Heat 1 tablespoon of butter in a large skillet over medium-low heat. Place the filled crepes in the skillet, seam side down, and cook for 1½ to 2 minutes per side, or until lightly browned on both sides.
- Transfer the crepes to a serving plate and drizzle them with the raspberry sauce. Add a dollop of sour cream on the side if desired.
Notes
Make Ahead: Crepe batter can be made 2 days in advance and stored in the fridge. Assembled crepes can be refrigerated for up to 3 days or frozen for longer storage.
Tips for Success: For perfectly smooth batter, ensure all ingredients are at room temperature before blending.
Tried this recipe?Let us know how it was!