Austrian Sweet Cheese Crepes Baked In Custard Recipes

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.

Steps:

• In a bowl whisk together flour, sugar, and salt. In another bowl whisk together eggs, milk, and club soda or seltzer and add to flour mixture in a stream, whisking. Whisk batter until smooth and chill, covered, 1 hour.
• Stir batter well. Heat a non-stick skillet measuring 8 inches across bottom over moderate heat until hot. Brush skillet lightly with melted butter. Remove skillet from heat. Fill a 1/4-cup measure three fourths full with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom.
• Return skillet to heat and cook crêpe until underside is golden, 15 to 30 seconds. Slide crêpe onto a kitchen towel to cool. Make more crêpes in same manner with remaining batter, brushing skillet lightly with butter for each and stacking cooked crêpes on another kitchen towel as they cool. Crêpes may be made 3 days ahead and chilled, stacked and wrapped well in plastic wrap.

Steps:

• Mix milk, flour, melted butter, eggs, powdered sugar, vanilla, and nutmeg for crepes together in a bowl.
• Spray a nonstick pan with cooking spray and heat over medium heat. Pour 1/4 cup crepe batter into the heated pan. Tilt and swirl the pan until batter evenly coats the surface. Cook until light brown on the bottom, about 2 minutes. Flip and cook on the other side for about 2 minutes. Remove to a plate and repeat to cook remaining crepes.
• Mix cream cheese, powdered sugar, softened butter, and syrup together in a bowl until smooth.
• To serve, fill each crepe with filling and pecans.