AUSTRIAN SWEET CHEESE CREPES BAKED IN CUSTARD
Categories Cheese Dairy Egg Fruit Dessert Bake Cream Cheese Currant Apricot Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 15
Steps:
- Make filling:
- In a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain. Pat currants dry between paper towels. In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla. In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks. Add sugar to whites and beat meringue until it holds stiff peaks. Fold cheese mixture into meringue gently but thoroughly and fold in currants.
- Preheat oven to 400°F. and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.
- Working with 1 crêpe at a time, spread 2 generous tablespoons filling on each crêpe, leaving a 1/2-inch border all around, and roll up crêpes jelly-roll fashion. With a sharp knife cut crêpes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish. Crêpes may be prepared up to this point 4 hours ahead and chilled, covered. Bring crêpes to at room temperature before proceeding.
- In a small bowl whisk together eggs, granulated sugar, and milk and pour over crêpes, letting custard seep between layers. Bake crêpes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.
- Dust crêpes with confectioners' sugar and serve with apricot caramel sauce.
AMISH CUSTARD COTTAGE CHEESE PIE
A custard pie made more delightful with the addition of cottage cheese. It can be made in a pastry or graham cracker crust.
Provided by MARBALET
Categories Desserts Pies Vintage Pie Recipes
Time P1DT1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
- In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
- Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.
- Cool on racks, then refrigerate. Flavor improves if served a day after baking.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 25.8 g, Cholesterol 51.3 mg, Fat 9.5 g, Fiber 0.2 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 271.7 mg, Sugar 16.8 g
SWEDISH CREAM CHEESE CREPES
I call these Swedish crepes because I use a Swedish pancake instead of a regular crepe. My entire family loves these. I have to make a huge batch every time I make these. These also refrigerate very well for 2 to 3 days. Sprinkle crepes with powdered sugar before topping with berries, if you wish.
Provided by Mike
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 8h44m
Yield 15
Number Of Ingredients 16
Steps:
- Mix milk, flour, eggs, melted butter, 2 tablespoons white sugar, and salt together 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.
- Mix cottage cheese, cream cheese, confectioner's sugar, and vanilla extract together until well blended; the filling will not be smooth.
- Place blueberries in a saucepan and cover with water. Add 1/2 cup sugar and cook over medium-high heat until mixture starts to boil. Reduce heat a bit; simmer for 3 to 5 minutes to allow berries to release juice. Add more sugar if desired; simmer for 3 to 5 minutes more.
- Mix cornstarch with cold water in a bowl until dissolved. Remove berry mixture from heat and slowly pour in cornstarch mixture. Stir constantly until thickened.
- Melt 1/4 teaspoon butter in a skillet over medium heat. Pour batter into the skillet to make an 8-inch pancake. Cook until lightly browned, 2 to 3 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate to cool slightly. Add filling to the center of the pancake, roll up, and transfer to another plate. Top with berries. Repeat cooking, filling, and topping with the remaining batter.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 30.2 g, Cholesterol 53.9 mg, Fat 9.9 g, Fiber 0.6 g, Protein 8.3 g, SaturatedFat 6 g, Sodium 285 mg, Sugar 20.5 g
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