| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Veg04 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
lb |
Cottage cheese |
| 1/4 |
c |
Raisins |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
|
Egg |
| 1 |
tb |
Sugar |
| 1 |
c |
All-purpose flour |
| 3/4 |
c |
Water |
| 1 |
pn |
Salt |
INSTRUCTIONS
CREPE BATTER
Preheat the oven to 350F. Melt the butter in a 13x9" baking dish and
set aside.
Mix the cottage cheese, raisins, sugar, and eggs and set aside.
To make the crepe batter, mix the egg, sugar, flour, water, and salt
until smooth (if the batter is too thick, more water may be added.)
Fry a small amount of batter in a crepe pan (or small skillet) in a
small amount of butter. Turn when the top of the crepe seems to dry.
Place the cooked crepe in the baking dish, fill with some of the
cottage cheese filling, and fold the edges into the middle. When all
the crepes have been fried and filled, bake for 20 minutes.
Yield: 4-5 crepes.
Note: Bed & Breakfast at Edie's is located in the village of
Williamsville, Illinois. The 1915 mission-style house is large and
gracious. Edie serves a delicious and bountiful continental
breakfast, with homemade bagels being her specialty.
From "Rise & Dine America" by Marcy Claman ISBN 1-896511-09-0
Recipe by: "Bed & Breakfast at Edie's"- Edie Senalik
Converted by MM_Buster v2.0l.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”