November 25, 2016
Whisk together the eggs, melted butter, and milk in a medium bowl.Combine the flour and salt in a separate bowl.Slowly whisk dry ingredients into wet ingredients until smooth.
Preheat a nonstick 8-inch sauté pan coated with nonstick spray over a medium high heat. Pour approximately 2-3 tablespoons of batter into the pan and swirl until it coats the bottom in a thin, even layer. Cook for 30 seconds and then flip the crêpe. Cook for an additional 10 seconds and remove from the pan. Repeat until the remaining batter is used.
Measure cottage cheese and cream cheese into a medium bowl. Using a hand-held blender, blend together until smooth. Blend in sugar and vanilla.
In a large saucepan, bring mixed frozen fruits, ½ cup water, and sugar to a boil over medium heat.
Reduce heat; cover and simmer for 5 minutes until heated through.
Combine cornstarch and 1 tablespoon water until smooth; stir into cherry-berry mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Spread about 1 rounded tablespoon onto each crêpe. Fold opposite sides over filling, forming a little bundle.
Place seam-side down in a greased 15-inch by 10-inch baking pan.
Bake, uncovered at 350° for 10 minutes.
Serve crêpes with cherry-berry sauce. C'est magnifique! Très jolie!
2 extra large eggs
2 tablespoons unsalted butter, melted and slightly cooled
½ cup plus 2 tablespoons all-purpose flour
pinch of salt
1 cup (8 ounces) cottage cheese
4 ounces cream cheese
¼ cup sugar
½ teaspoon vanilla extract
12-ounce bag frozen fruit (cherries mixed with one or more berries)
½ cup plus 1 tablespoon water, divided
3 tablespoons sugar
1 tablespoon cornstarch