This weekend I spent on my own. Tomek was out on his long, boys-only weekend. For me it usually means to be able to catch up on some reading, cooking, or just browsing. To be fair I didn’t catch up with too many things, I don’t know where time goes, but for sure it goes too fast.
When I’m on my own, I usually cook girly food, something sweet or fruity that boys treat rather as a dessert not a full meal. My favourite one is crepes with sweet cheese filling. My mom also needs to ignore my father’s grimace when he heard what’s for dinner. Well he is just a boy. Anyway, the filling is creamy and sweet and as usual it uses Polish cheese – twarog (also known as curd cheese, quark).
Twarog is very popular in Polish cuisine, we add it to sandwiches, stick it into cheesecakes, or pierogi, or other dumplings. I’m very happy that in Ireland you can get twarog easily, even some big chain stores have it. If you have problems with finding twarog, just replace it with ricotta, just be careful while adding liquids as it may need less of it.
Psst…If you ever wondered how my typical photo set up looks like, here you can get an idea. Very often a cat is in the middle of the table.
Crepes with sweet cheese filling
- 500g curd cheese (twarog)
- 2 egg yolk
- 4 Tbsp sugar (or vanilla sugar)
- 4 Tbsp cream
- handful of fruits (I used mix of berries and grapes)
- 100g plain flour
- 2 eggs
- 300ml milk
- 1 tbsp vegetable oil
- tiny bit of butter for frying
- pinch salt
Combine all ingredients with a fork until smooth. Taste and adjust seasoning if needed.
Blend fruits until smooth. Taste, if the syrup is too sour, add some sugar.
Put all the ingredients into blender and blend until well combined. Optionally you may leave it in a fridge to rest for 30 minutes or more.
Heat the pan over medium heat. Wipe it with paper towel smeared lightly in butter.
There should be only a butter film on the pan.
Using a ladle pour the crepe mixture into a pan and swirl it until the mix covers the pan evenly (depending on the ladle and pan size you may need less than full ladle of batter).
Cook until golden or spotted brown on the underside. Turn and cook other side until golden. Transfer to a plate.
Continue with the rest of the batter.
Place 2 heaping tablespoons filling on one edge of each crepe and roll them up. My mom always fry the assembled crepes on the buttered pan until crisp, but it’s not necessary. Top it with the fruit syrup.