Because I use a Swedish pancake rather than a traditional crepe, I refer to these as Swedish crepes. Everyone in my family adores these. Every time I make them, I have to make a sizable quantity. These also keep well in the fridge for two to three days. If you like, top the crepes with berries before sprinkling them with powdered sugar.
| Prep Time: | 30 mins |
| Cook Time: | 14 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 44 mins |
| Servings: | 15 |
| Yield: | 15 crepes |
Ingredients
- 3 cups milk
- 1 cup all-purpose flour
- 2 eggs
- 2 tablespoons melted butter
- 2 tablespoons white sugar
- ½ teaspoon salt
- 1 (16 ounce) package cottage cheese
- 1 (8 ounce) package cream cheese
- 1 cup confectioners sugar, or more to taste
- 2 teaspoons vanilla extract
- 1 ½ cups blueberries
- 2 cups water, or as needed
- ½ cup white sugar, or more to taste
- 3 tablespoons cornstarch, or as needed
- 1 ½ tablespoons cold water, or as needed
- ¼ teaspoon butter, or more as needed
Instructions
- 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 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 285 mg |
| Sugars | 21 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
5 for flavor! Total crepe novice so there was a bit of learner’s curve. (I know these are called Swedish pancakes.) For the crépe batter, I used oat flour bc wanted it gf. Other than that, followed directions to a t. Refrigerated batter overnight. Definitely need 4+ minutes on the 1st side & 1+min on 2nd. I didn’t make the filling, but now have confidence to play around with it with df substitutes. I did not add water to the blueberries bc of the other review & will add next time to make it more of a syrup. Was super sweet, so might want less sugar. Overall, it was a warm landing for a 1st time crépe maker! Looking forward to playing with this more and then trying blintzes with this crépe as the base!
This takes a little bit of planning and effort but the results are delicious. I would use less water next time in the blueberry mixture. I initially tried to use my crepe maker but it didn’t work out well, so in the pan it went.