Crepes with Sweet Cottage Cheese

How to prepare crepes with sweet cottage cheese

1. Soak the raisins in rum and warm water, enough to cover them.
2. Sabayon: in a small saucepan put the egg yolks, granulated sugar, and water. Place it over a pot of gently simmering water and whisk the mixture well over steam until the sugar is completely dissolved. It will take about 8-10 minutes. When the sugar is completely dissolved (run your finger along the bottom of the pan to feel if there are any undissolved sugar granules), remove the pan from the steam and place its bottom in a bowl of ice water. Continue whisking until the egg cream is cooled, about 3-4 minutes. You will feel the cream thickening and at the end it will pour from the whisk in a thick stream. Check the cream with your finger and when it feels at room temperature, it is ready.
3. Mix the cottage cheese with the powdered sugar and sabayon.
4. Add the drained raisins to the filling and stir again. Keep the filling refrigerated until needed.
5. Prepare 6 crepes following the recipe here (one and a half portion).
7. Put 2 heaping tablespoons of filling on each crepe. Lift the edges. Roll starting from the side with the filling.
8. For serving, mix the sour cream with vanilla powdered sugar.
9. Serve the crepes with sour cream sauce and dusted with a little cinnamon.

Print