Crepes And Cheese: Perfect Pairing Ideas

Crepes are a versatile dish that can be served with a variety of sweet or savoury fillings. When it comes to cheese, there are several options to choose from, including cottage cheese, farmer's cheese, cream cheese, Gruyère, and extra sharp cheddar cheese. For a classic combination, you can fill your crepes with ham and cheese, a popular choice in Paris and around the world. Alternatively, you can get creative and experiment with different types of cheese, such as ricotta, smoked salmon, or smoked mozzarella.

Sweet cheese crepes

The Crepe Batter:

For the perfect crepe batter, start by gathering your ingredients:

• Milk (preferably whole milk for a creamier texture)
• Eggs (use eggs with deep yellow yolks)
• Butter (unsalted or salted, melted)
• All-purpose flour
• Sugar (granulated or powdered)
• Salt

You will also need a blender and a non-stick skillet or crepe pan.

Combine the ingredients in the blender, adding them in the following order: eggs, sugar, salt, and flour. Then, heat the milk in a glass measuring cup in the microwave for about 40 seconds. In a separate bowl, melt the butter and combine it with the milk. Pour this liquid mixture over the flour in the blender. Blend the batter for about 1 minute or until smooth and well combined. If the batter seems too watery, you can add a couple of tablespoons of flour to adjust the consistency.

Let the batter rest for at least 20 minutes to an hour. This resting period is crucial as it allows the flour to fully absorb the liquid, resulting in more tender crepes. You can even make the batter ahead of time and store it in the refrigerator for up to 2 days.

Cooking the Crepes:

When you're ready to cook the crepes, heat a non-stick skillet or crepe pan over medium heat. You can use a small amount of butter or a neutral oil like avocado oil to grease the pan. Pour about 1/4 cup of batter into the center of the pan and quickly swirl it to evenly coat the bottom. Cook the crepe until small brown spots appear on the bottom, which should take around 2 minutes.

Loosen the crepe carefully with a spatula and gently flip it over. Cook the other side for an additional 1 to 2 minutes. Repeat this process with the remaining batter, stacking the cooked crepes between layers of parchment or waxed paper.

The Sweet Cheese Filling:

For the sweet cheese filling, you have a few options:

• Farmer's cheese: This is a popular choice, especially among Slavic families. You can use homemade farmer's cheese or store-bought.
• Cream cheese: This adds a creamy texture and pairs well with other ingredients.
• Cottage cheese: You can use small-curd cottage cheese and drain it before mixing it with other ingredients.
• Other cheeses: Feel free to experiment with other soft, melting cheeses like Gruyère, Emmentaler, or soft goat cheese.

To make the filling, combine your chosen cheese(s) with additional ingredients like sugar, vanilla extract, and a pinch of salt. You can also add a touch of milk or cream to adjust the consistency. Blend or mix the ingredients until you have a smooth, creamy cheese filling.

Assembling the Crepes:

Once your crepes and filling are ready, it's time to assemble! Spread a generous amount of the cheese filling onto each crepe, leaving some space around the edges. You can also add other sweet elements like jelly, butter, or fresh berries. Fold the crepe in half, and then roll it into a log or cigar shape. You can also fold the sides towards the center and then roll it up.

Serving the Crepes:

If serving cold, you can make the crepes ahead of time and store them in the refrigerator for up to a week. Simply take them out, sprinkle with powdered sugar, and serve with your favorite toppings.

Farmer's cheese crepes

Farmers Cheese Crepes

Overview

Crepes with cheese are known by many names, including nalisniki, cheese blintzes, and crepes with farmers cheese. They are a popular dish among Slavic families and are often served at weddings, holidays, and other major events. They can also be enjoyed as a snack or for breakfast or lunch.

Ingredients

Crepe Batter:

• 1 1/2 cups 2% or whole milk (room temperature)
• 4 large eggs
• 4 tablespoons unsalted butter (melted)
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/8 teaspoon fine salt

Cheese Filling:

• 1 1/2 cups farmer's cheese (crumbled)
• 4 oz cream cheese (softened)
• 2 tablespoons cool whip (slightly thawed)
• 1/2 cup granulated sugar (or 3/4 cup powdered sugar)
• 1/4 teaspoon vanilla extract

Method

Make the Crepe Batter:

Combine the eggs, sugar, salt, and flour in a blender and mix until well combined. In a separate bowl or measuring cup, heat the milk in a microwave for about 40 seconds. Melt the butter and add it to the milk. Pour the liquid mixture over the flour mixture in the blender and blend until smooth. If the batter seems too watery, add a tablespoon or two of flour.

Cook the Crepes:

Preheat two non-stick skillets over medium heat and wipe them with an oiled paper towel. Pour about 2-3 tablespoons of batter into each skillet, swirling the batter to coat the bottom evenly. Cook each crepe for about one minute on the first side and 30 seconds on the second side, then transfer to a cutting board. Layer the crepes in a single layer to cool, then stack them on a dinner plate and wrap with plastic food wrap, leaving a small hole for air.

Make the Cheese Filling:

In a large bowl, cream together the farmer's cheese, cream cheese, cool whip, sugar, and vanilla extract until smooth and creamy.

Fill and Cook the Crepes:

Spread a generous amount of cheese filling on each crepe, fold in two opposite sides, and roll the crepe into a log. Melt about a tablespoon of butter in a skillet over medium heat and saute the rolled cheese crepes until golden brown on both sides.

Serving Suggestions:

Serve the crepes hot with a dollop of sour cream, jam, or fresh berries on the side. They can also be served with a cherry sauce, cooked fruit toppings, or a sour cream sauce with lemon zest, lemon juice, and sugar.

Make-Ahead Instructions:

The crepes can be made ahead of time and stored in the refrigerator for up to one week. They can also be frozen for up to two months. To freeze, layer the filled crepes in a plastic container with parchment paper or plastic wrap between the layers, or wrap each crepe individually in plastic wrap and place them in a freezer bag.

Savoury cheese crepes

Ingredients

• 2 cups of milk
• 1 cup of shredded extra sharp cheddar cheese
• 2 large eggs at room temperature
• 1 ½ cups of all-purpose flour
• 1 tablespoon of sugar
• ½ teaspoon of salt
• 2 tablespoons of vegetable oil
• 1 cup of sour cream
• 1 finely chopped scallion
• Salt and pepper to taste

Method

• Heat the milk in a small saucepan over medium-high heat until it reaches a boil. Turn off the heat, add the shredded cheese and whisk until the cheese is fully melted.
• Transfer the cheese mixture into a mixing bowl and whisk until it has cooled to room temperature.
• Add the eggs and beat the mixture until well combined, for about 3 minutes. Add the flour, sugar and salt and beat on medium-low speed just until combined, for 1-2 minutes. Be careful not to overmix, as this will make the batter tough and rubbery. Whisk in the vegetable oil.
• Heat a 10-inch non-stick skillet over medium-high heat. Place a little less than ¼ cup of batter into the hot pan, quickly swirling the pan so the batter evenly covers the bottom. In about 1 minute, when the edges of the crepe start to pull away, flip it over using a spatula. Cook for about 30 seconds and stack the crepes on a plate. You should get about 16 crepes. Cool the crepes completely.
• To make the filling, mix the sour cream with the chopped scallion. Add salt and pepper to taste.
• When ready to serve the crepes, spread about ½ tablespoon of filling all over the crepes. Fold in two sides, and then roll the crepe into a cigar shape.

Tips

• These crepes can be made a day in advance. When ready to serve, simply spread the filling and roll them up.
• High-quality cheese is mandatory for this recipe. It is highly recommended to buy a block of cheese and shred it yourself.
• Instead of buttering the skillet, add a little bit of vegetable oil to the batter and use a non-stick pan.
• You can fill these crepes with whatever your heart desires. Try ricotta cheese or smoked salmon.

Ham and cheese crepes

Ingredients:

• Flour
• Milk
• Eggs
• Butter
• Mustard
• Ham
• Cheese
• Salt

Optional:

• Onions
• Herbs for garnish (e.g. parsley or chives)

Method:

First, make the batter by adding flour, milk, eggs, and melted butter to a blender and processing until smooth. Refrigerate the batter for at least 20 minutes or up to overnight.

Next, heat a non-stick skillet over medium heat and grease with butter. Pour about 1/4 cup of batter into the pan and swirl to coat the bottom evenly. Cook each crepe for about 2 minutes, flipping once to brown both sides. Stack the cooked crepes between pieces of parchment or waxed paper.

To assemble, spread some mustard on half of the crepe, then add a layer of ham, followed by some sautéed onion, and finally, the cheese. Fold the crepe over the filling, pressing down slightly, and heat briefly until the cheese melts. Fold the crepe in half again.

Cream cheese crepes

Ingredients:

For the crepe batter:

• 1 1/2 cups milk (2% or whole milk)
• 4 large eggs, at room temperature
• 4 tablespoons unsalted butter, melted
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/8 teaspoon fine salt

For the cream cheese filling:

• 8 ounces (1 package) of cream cheese, softened
• 1/2 to 3/4 cup powdered sugar (adjust to taste)
• 3/4 cup heavy cream (30-36%) or heavy whipping cream
• 1 teaspoon lemon juice (optional)
• 2 teaspoons vanilla extract
• A pinch of cinnamon or grated orange zest (optional)

Method:

Step 1: Make the crepe batter

Combine the eggs, sugar, salt, and flour in a blender. In a separate bowl, melt the butter and combine it with the milk. Pour the liquid mixture over the flour mixture in the blender and blend until smooth. Set the batter aside for at least 20 minutes to allow it to rest.

Step 2: Cook the crepes

Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Pour about 2-3 tablespoons of batter into the skillet, swirling it to coat the bottom evenly. Cook each crepe for about 1-2 minutes on each side, or until lightly golden. Stack the cooked crepes on a plate and cover with a damp towel to keep them warm.

Step 3: Prepare the cream cheese filling

In a medium bowl, beat the cream cheese and powdered sugar together until smooth. In a separate bowl, make the whipped cream by whisking the heavy cream until stiff. Gradually increase the speed from low to medium, and then beat on high. Be careful not to overmix, as it can turn into butter. Gently fold the whipped cream into the cream cheese mixture using a spatula or a mixer at low speed. Add the vanilla extract and any optional flavourings, such as lemon juice, cinnamon, or orange zest.

Step 4: Assemble the crepes

Place a dollop of cream cheese filling in the centre of each crepe and spread it evenly. You can also add fresh fruit, such as sliced strawberries, blueberries, or raspberries, to the filling. Fold the sides of the crepe towards the centre to create a square package.

Step 5: Serve or store

Frequently asked questions