Topfenpalatschinken Crepes With Quark Filling Recipes

TOPFENPALATSCHINKEN - CREPES WITH QUARK FILLING

Steps:

• For the batter:.
• Combine milk, one egg, half of the softened butter and salt, mix at medium speed for a minute, reduce to low speed and gradually add the flour, blend for another minute.Cover and refrigerate for one hour.
• Lightly butter a non stick skillet or omelette pan, heat over medium heat, ladle a little of the batter into the pan. Lift and swirl pan to cover entire surface, cook for @ 1 minute. Lift edge with a spatula to loosen and turn; cook ca. 30 seconds more and remove to a platter. Repeat with remaining batter, adding butter as needed.
• For the Filling:.
• Separate the two remaining eggs. Beat egg whites to soft peaks.
• In another bowl mix the rest of the sugar with the 2 egg yolks, add the Quark, the raisins, sour cream and lemon rind. Fold in the beaten egg whites until well combined.
• Fill each crepe with 2-3 tsp of the cream filling, roll up and place in a buttered baking dish, 4 to 6 per portion.
• bake in a 350F oven until golden brown and heated through, Ca. 5 - 6 minutes.
• Sprinkle with powdered sugar and serve right away.

NALESNIKI - POLISH CREPES WITH APPLE FILLING

Steps:

• Make the filling to start off with:.
• Cook apples with sugar, cinnamon and lemon juice. Mash apples slightly until it resembles course applesauce. Set aside & allow to cool.
• For the crepes:.
• Beat eggs. Mix sugar, salt and flour well together and stir quickly into the eggs. Add milk and beat hard. Have ready one or more heavy six inch crepe pans, lightly buttered and well heated.
• Pour just enough batter into each to cover the bottom of the pan when it is tilted and swirled.
• Shake the crepes over the fire until they are slightly browned on the bottom and firm to the touch on top. Do not turn. Put them aside to cool. This may be done several hours before serving.
• Fill crepes and roll up. Place on buttered baking dish and brush well with melted butter.
• Mix sugar with bread crumbs and butter and sprinkle over top. Bake in 350 degree F oven for 20 minutes.

CREPES WITH MEAT FILLING - VLEESPANNEKOEKJES - DUTCH RECIPE

Steps:

• Mix crepe ingredients.
• Let stand for at least 30 minutes before cooking.
• Pour about 2-3 tbsp batter in 8" non-stick pan with hot butter or oil (you don't want them too thin- they'll need to be strong enough to hold the filling).
• Turn after the first side is just starting to brown.
• When the second side is just starting to brown, remove from pan.
• Set aside.
• Repeat with remaining batter.
• Sauté onion in butter (or broth).
• Add 1/2 cup broth, seasonings and meat.
• In a small bowl mix remaining broth and flour into a paste.
• Add to meat mixture, stir and add parsley.
• Place a few tablespoons of meat mixture on each crepe.
• You can either place it so you can roll them up, or just fold in half, or fold again into a wedge shape.
• Place on a heated plate and garnish with fresh parsley.

AUSTRIAN TOPFENPALATSCHINKEN - AUSTRIAN SWEET CRêPES

Steps:

• Dough:.
• 1: Whisk together flour, milk, 4 whole eggs, the dash of sparkling mineral water and the pinch of salt to a relatively liquid dough. (If you like your dough sweet, add a table spoon of sugar).
• 2: Let the dough sit for about 15 minutes.
• Filling:.
• 1: Break 2 eggs into a bowl and add 120g of sugar, vanilla sugar and beat until fluffy.
• 2: Add curd or ricotta (or ricotta/cream cheese mixture), lemon cest and again mix together well.
• Preparation of Crêpes:.
• 1: Add 10g of butter to a skillet and let it melt, wait until it's sizzling hot (don't let it get brown).
• 2: Add about 6 tablespoons of the dough and disperse it all over the skillet's bottom.
• 3: Flip Palatschinken over after it has "set" (allow the "Palatschinken" to get some light colour on both sides.).
• 4: Butter a casserole dish and fill the crêpes with the curd filling, roll them up and put them in the casserole (side to side).
• Topping
• 5: Whisk together the remaining last egg, confectioner's sugar and crème fraîche and pour over the crêpes.
• Bake for 15-20 minute by 200°C.

DELICE LORRAINE (CREPES WITH CHEESE & HAM FILLING)

Steps:

• Lay crepes out flat and top each one with the thinly sliced ham.
• Top each one with 3-4 Tbsp grated cheese.
• Roll up each crepe so that they resemble a big fat cigar.
• Place in a baking dish that will hold them in one layer.
• Top each crepe with another 3-4 Tbsp grated cheese.
• Finally pour a tablespoon cream over each one.
• This can all be done in advance.
• Just before serving time, have your grill/ broiler really hot and place dish underneath until the cheese on top has melted and browned.
• Serve at once sprinkled with chopped parsley.

RED VELVET CREPES WITH CHEESECAKE FILLING

Steps:

• Add all the ingredients for the crepes, except the food coloring and nonstick spray, to a blender and blend until combined and smooth.
• Add about 3/4 teaspoon of red gel food coloring and blend until combined.
• Transfer the mixture to a glass bowl, cover with plastic wrap, and refrigerate for 30 minutes.
• Meanwhile, add the cream cheese, butter, powdered sugar, vanilla and salt to a food a bowl and mix with a spatula until smooth and combined. Fold in the chocolate chips.
• Transfer the mixture to a pastry bag and set aside on the counter so it remains room temperature.
• Uncover the crepe batter and give it a quick whisk.
• Heat an 8-inch nonstick skillet over medium heat and spray with nonstick spray.
• Scoop 1/4 cup of batter into the center of the skillet and immediately tilt and swirl pan to coat the bottom of the skillet.
• Cook for 2 minutes until the edges have dried and lifted slightly from the sides and the center is set. Flip over and cook for another 30-60 seconds. Repeat with remaining batter. You should end up with 12 crepes.
• Pipe a thick layer of the cheesecake filling on the bottom half of a crepe. Spread with an offset spatula if needed.
• Fold the top half of the crepe over to cover the cheesecake filling. Fold in half so that you get a neat triangle. Repeat with remaining crepes.
• Serve with a dust of confectioners' sugar, a drizzle of chocolate syrup, a dollop of whipped cream and some berries on the side.