Cheese-Filled Crepes with Blueberry Coulis

April 27, 2005

Cheese-Filled Crepes with Blueberry Coulis

For the Crepe Batter:

  • 1 cup all-purpose flour

  • 2 tablespoons sugar

  • 1/4 teaspoon salt

  • 1 large egg

  • 1 cup whole or low-fat milk

  • 1 tablespoon unsalted butter, melted

  • 1/4 teaspoon vanilla extract

  • Melted unsalted butter for greasing and drizzling

For the Cheese Filling:

  • 2 cups cottage cheese

  • 3-ounce package of cream cheese

  • 2 tablespoons sugar

  • 1 large egg

  • 1/2 teaspoon vanilla extract

To make crepe batter, sift flour, sugar and salt into a bowl and set aside. Combine egg, milk, butter, and vanilla extract in another bowl and stir until smooth. Add this mixture to dry ingredients and stir until blended into a relatively smooth batter. Let batter rest for 30 minutes in the refrigerator. (The batter may be stored in the refrigerator for up to 12 hours.)

Heat crepe pan or small skillet over medium heat. Brush pan with melted butter. Pour a scant 1/4 cup batter into the crepe pan, swirling and tilting the pan to coat the bottom. Cook (reducing the heat if necessary) until first side is set and has a little color, about 2 minutes. Use a thin metal or heatproof rubber spatula to loosen the crepe, and turn it over. Cook on other side until set and very lightly colored (the crepe will not be as dark on the second side as on the first), 1 minute more. Stack the crepes between layers of parchment or waxed paper as you cook.


To make the cheese filling, puree the cottage cheese and cream cheese in a blender until smooth. Transfer to a bowl and stir in sugar, egg and vanilla extract by hand. Keep refrigerated until you are ready to finish the crepes.

Preheat oven to 400 degrees. Lightly brush medium baking dish with melted butter.

Spoon or pipe about 2 tablespoons of the cheese filling onto each crepe. Fold each crepe into quarters, or fold the sides in to the center, then roll each crepe up. Place the crepes seam side down in the prepared baking dish. Drizzle with melted butter and bake until very hot, 8 to 10 minutes.

Serve immediately, 2 crepes per serving, with warm blueberry coulis.

Serves 6.

Blueberry Coulis

  • 1 pound fresh or frozen blueberries (3 1/2 cups)

  • 3/4 to 1 cup sugar

  • 1 to 2 tablespoons freshly squeezed lemon juice

  • 2 teaspoons cornstarch

  • 2 teaspoons cold water

Combine the blueberries, 3/4 cup of the sugar, and 1 tablespoon of the lemon juice in a saucepan and bring to a simmer over medium heat. Simmer until the sugar has dissolved, about 10 minutes. Taste the mixture and, if necessary, add more sugar. Continue to heat until any additional sugar is dissolved.

Strain the coulis through a fine-mesh sieve. After straining, place the coulis in a clean saucepan and bring to a simmer. Make a slurry by blending cornstarch and cold water. Drizzle the slurry into the simmering coulis gradually, adding just enough to lightly thicken the sauce.

Makes 2 cups.

Nutrition information per crepe (includes coulis): 250 calories, 8 g protein, 33 g carbohydrates, 10 g fat, 230 mg sodium, 60 mg cholesterol, 2 g fiber.

The Herald-Mail Articles