Best Austrian Sweet Cheese Crepes Baked In Custard Recipes

Austrian Topfenpalatschinken - Austrian Sweet Crêpes image

Provided by Eismeer

Categories Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

100 g flour (~ 3.5oz)
250 ml milk (~ 1 cup)
7 eggs (size ( M)
1 pinch salt
1 dash sparkling water (leave out if not at hand)
750 g ricotta cheese (26.5oz, usually 3 standard containers) or 750 g ricotta and cream cheese (26.5oz, usually 3 standard containers)
120 g sugar (~ 4.23oz)
1 tablespoon vanilla sugar
1 teaspoon lemon, cest
60 g butter (~ 1.1oz)
200 g creme fraiche (~ 7oz)
50 g confectioners' sugar (1.76oz)

Steps:

Dough:.
1: Whisk together flour, milk, 4 whole eggs, the dash of sparkling mineral water and the pinch of salt to a relatively liquid dough. (If you like your dough sweet, add a table spoon of sugar).
2: Let the dough sit for about 15 minutes.
Filling:.
1: Break 2 eggs into a bowl and add 120g of sugar, vanilla sugar and beat until fluffy.
2: Add curd or ricotta (or ricotta/cream cheese mixture), lemon cest and again mix together well.
Preparation of Crêpes:.
1: Add 10g of butter to a skillet and let it melt, wait until it's sizzling hot (don't let it get brown).
2: Add about 6 tablespoons of the dough and disperse it all over the skillet's bottom.
3: Flip Palatschinken over after it has "set" (allow the "Palatschinken" to get some light colour on both sides.).
4: Butter a casserole dish and fill the crêpes with the curd filling, roll them up and put them in the casserole (side to side).
Topping
5: Whisk together the remaining last egg, confectioner's sugar and crème fraîche and pour over the crêpes.
Bake for 15-20 minute by 200°C.

Austrian Sweet Cheese Crepes Baked in Custard image

Yield Serves 12

Number Of Ingredients 15

For filling
1/2 cup dried currants
1 cup boiling-hot water
two 8-ounce packages cream cheese, softened
1/2 cup apricot jam
2 large eggs, separated
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla
1/4 cup granulated sugar
about 25 Austrian crêpes
2 large eggs
3 tablespoons granulated sugar
1 cup milk
confectioners' sugar for dusting
Accompaniment: apricot caramel sauce

Steps:

Make filling:
In a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain. Pat currants dry between paper towels. In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla. In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks. Add sugar to whites and beat meringue until it holds stiff peaks. Fold cheese mixture into meringue gently but thoroughly and fold in currants.
Preheat oven to 400°F. and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.
Working with 1 crêpe at a time, spread 2 generous tablespoons filling on each crêpe, leaving a 1/2-inch border all around, and roll up crêpes jelly-roll fashion. With a sharp knife cut crêpes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish. Crêpes may be prepared up to this point 4 hours ahead and chilled, covered. Bring crêpes to at room temperature before proceeding.
In a small bowl whisk together eggs, granulated sugar, and milk and pour over crêpes, letting custard seep between layers. Bake crêpes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.
Dust crêpes with confectioners' sugar and serve with apricot caramel sauce.