Cottage Cheese Berry Crepes

A sweet and savory cottage cheese filling layered into fresh crepes and topped with a rich lingonberry sauce.
Cuisine: French, Swedish
Course: Breakfast, Brunch, Protein Rich, Seasonal
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Prep Time 15 minutes
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Total Time 25 minutes
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12 crepes

Ingredients:

Crepes

  • 1 1/4 cup Prairie Farms milk
  • 1 tablespoon brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 tablespoon Prairie Farms butter
  • 16 oz Prairie Farms cottage cheese

Berry Sauce

  • 1 cup fresh or frozen lingonberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 tsp ground cinnamon

Directions:

  • Prepare the crepes: Combine milk, brown sugar, vanilla and eggs in a blender. Blend on high speed a few seconds until completely smooth. Transfer batter to a measuring glass and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day)
  • While the crepe batter chills, prepare the berry sauce: Place all sauce ingredients in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer, stirring occasionally until sauce is reduced and slightly thickened. Remove from heat and set aside.
  • Melt 1 tablespoon of butter on a skillet over medium-high heat. Working in batches pour 1/4 cup batter in pan. Cook 1-2 minutes on first side, then flip and cook an additional 1 minute on opposite side. Transfer to a serving plate and keep warm. Repeat with remaining batter.
  • Evenly spread cottage cheese filling over each of the crepes. Fold crepes into quarters. Serve immediately with warm berry sauce on top. Enjoy!

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