Cottage Cheese Crepes with Tarragon

Prep Time: 10 min| Cooking Time: 30 min | Total Time: 40 min| Servings: 6 | Difficulty: Easy

Ingredients – Crepes:
  • 1 cup all purpose flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cups milk
  • ½ cup water
  • 2 tbsp coconut butter or oil for baking
Ingredients – Filling:
  • 500g ricotta cheese
  • 1 large egg yolk
  • 1/4 cup sugar or more to taste
  • 1/4 chopped tarragon
Ingredients – Sauce:
  • 1 cup sour cream
  • 2 tbsp sugar or more
Preparation – Crepes:

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth.

Heat coconut oil or butter griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1 tbsp for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides.

Preparation – Filling:

To make the filling, mix together all the filling ingredients in a large bowl.

Final Preparation:

To assemble, place 1 pancake on a flat surface and spread 1 tbsp of filling on top. Fold envelope style and roll up. Continue with remaining pancakes and filling. Bake, uncovered, at 180°C/350°F for 20-25 minutes or until bubbly. Serve hot.

Bon apetit 😉