I’m sure that everybody is familiar with crepes, also called blini, blintzes and palatschinke just to mention a few of the names it has around the world. Crepes are a type of very thin pastry, that are made from different types of flour, depending where you are. The common ingredients for crepes are eggs, flour, milk, salt and sugar. They can be served with different types of sweet and savory filing. Thin and delicate crepes are a perfect treat for the whole family, adults and children.
Today I want to share with you a none traditional recipe: I’m going to be using whey instead of milk. This recipe is especially good for those who like to make homemade cheese. After making homemade cheese, you will more than likely have a lot of whey left over. But don’t rush to throw it away.
Whey is a yellow liquid that is very high in protein and has many uses. For example, it can be substituted for skim milk in most baked good recipes that require milk like bread, pancakes, muffins and crepes.
By making homemade cheese, you will get two products that can be useful for making high in protein crepes. I use the whey to make a delicate batter and the farmers cheese to make a delicious, creamy filling with raspberry jam. On top of that, I will make orange raspberry sauce that helps bring all the flavors together.
Batter Ingredients:
1 1/3 cup of warm whey
2 eggs
1 Tablespoon sugar
½ teaspoon salt
¾ cup all purpose-flour
Butter for cooking
Filling Ingredients:
1 cup of Farmers cheese
3 Tablespoons of raspberry jam (any brand you like)
Sauce Ingredients:
10-ounces of fresh raspberries
¼ cup of fresh squeeze orange juice
½ teaspoon of orange zest
2 Tablespoons of sugar
1 teaspoon of corn starch
Step 1
To make the raspberry sauce, combine fresh raspberries, orange juice, orange zest, sugar, corn starch in a small sauce pan and slightly smash the raspberries. Bring it to a boil and let simmer for 8-10 minutes.
Step 2
Transfer the mixture to a strainer over a clean bowl and, using a tablespoon, separate the seeds from the raspberry liquid. Set aside for garnish.
Step 3
To make the dough, combine warm whey, eggs, sugar, salt and flour in a mixer bowl. Mix all together until well combined.
Step 4
In a nonstick frying pan melt 1 teaspoon of butter over medium heat and spread the batter over the surface of the pan. Scoop a 1/4 cup (or so) of crepe batter into the center of the skillet and immediately tilt and swirl the pan so the batter forms an even layer (remember, it doesn’t have to be a perfect circle). Cook until it begins to turn brown underneath, about 1 minute. Flip the crepe with a spatula and cook until cooked through. Repeat with remaining batter.
Step 5
In a separate bowl, mix the farmers cheese and raspberry jam. Scoop 1 tablespoon of cheese mixture in each crape and fold it like an envelope.
Step 6
Garnish the crepes with orange raspberry sauce and fresh raspberries. Enjoy!
Notes:
Protein Crepes best to serve hot.
If not eaten right away the Crepes can be stacked and wrapped well in order to store in the refrigerator for two days (they may lose their delicate taste).
You don’t have to fill them up. They are also delicious with sour cream or honey.
- 1 1/3 cup of warm whey
- 2 eggs
- 1 Tablespoon sugar
- ½ teaspoon salt
- ¾ cup all purpose-flour
- Butter for cooking
- 1 cup of Farmers cheese
- 3 Tablespoons of raspberry jam (any brand you like)
- 10-ounces of fresh raspberries
- ¼ cup of fresh squeeze orange juice
- ½ teaspoon of orange zest
- 2 Tablespoons of sugar
- 1 teaspoon of corn starch
- To make the raspberry sauce, combine fresh raspberries, orange juice, orange zest, sugar, corn starch in a small sauce pan and slightly smash the raspberries. Bring it to a boil and let simmer for 8-10 minutes.
- Transfer the mixture to a strainer over a clean bowl and, using a tablespoon, separate the seeds from the raspberry liquid. Set aside for garnish.
- To make the dough, combine warm whey, eggs, sugar, salt and flour in a mixer bowl. Mix all together until well combined.
- In a nonstick frying pan melt 1 teaspoon of butter over medium heat and spread the batter over the surface of the pan. Scoop a 1/4 cup (or so) of crepe batter into the center of the skillet and immediately tilt and swirl the pan so the batter forms an even layer (remember, it doesn’t have to be a perfect circle). Cook until it begins to turn brown underneath, about 1 minute. Flip the crepe with a spatula and cook until cooked through. Repeat with remaining batter.
- In a separate bowl, mix the farmers cheese and raspberry jam. Scoop 1 tablespoon of cheese mixture in each crape and fold it like an envelope.
- Garnish the crepes with orange raspberry sauce and fresh raspberries. Enjoy!
- Protein Crepes best to serve hot.
- If not eaten right away the Crepes can be stacked and wrapped well in order to store in the refrigerator for two days (they may lose their delicate taste).
- You don’t have to fill them up. They are also delicious with sour cream or honey.
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