Swedish Cream Cheese Crepes
Description
Swedish cream cheese crêpes are Swedish pancakes filled with cream cheese, cottage cheese, sugar, and vanilla and topped with a cooked blueberry sauce.
Ingredients
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3 cups milk
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1 cup all-purpose flour
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2 eggs
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2 tablespoons melted butter
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2 tablespoons white sugar
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1/2 teaspoon salt
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1 (16 ounce) package cottage cheese
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1 (8 ounce) package cream cheese
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1 cup confectioners sugar, or more to taste
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2 teaspoons vanilla extract
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1 1/2 cups blueberries
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2 cups water, or as needed
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1/2 cup white sugar, or more to taste
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3 tablespoons cornstarch, or as needed
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1 1/2 tablespoons cold water, or as needed
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1/4 teaspoon butter, or more as needed
Directions
1
Combine milk, flour, eggs, 2 tablespoons melted butter, 2 tablespoons white sugar, and salt in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick.
2
Combine cottage cheese, cream cheese, confectioner's sugar, and vanilla extract until well blended; the filling will not be smooth.
3
Place blueberries in a saucepan; cover with 2 cups water. Add 1/2 cup white sugar; cook over medium-high heat until starts to boil. Reduce heat; simmer to allow berries to release their juices, 3 to 5 minutes. Taste; add more sugar if desired. Simmer 3 to 5 minutes more.
4
Mix cornstarch with 1 1/2 tablespoons cold water in a bowl until dissolved. Off heat, slowly pour cornstarch slurry into blueberry mixture, stirring constantly until thickened.
5
Melt 1/4 teaspoon butter in a skillet over medium heat. Pour enough batter into skillet to make an 8-inch pancake; cook until lightly browned, 2 to 3 minutes. Flip; cook until other side browned, about 1 minute more. Transfer to a plate; cool slightly. Add some filling to center of pancake; roll to enclose filling. Transfer to another plate; top with blueberry sauce. Repeat with the remaining batter, filling, and sauce.