Heavenly crepe pockets filled with sweet cheese and raisins

Treat yourself to these deliciously fluffy pancake pockets, each filled with a rich, sweet cheese blend, accented with juicy raisins. Made with a delicate, thin crepe batter that cooks until slightly crisp around the edges, these crepes are a delicious treat. The fusion of a tender crepe and creamy filling provides a delicious texture and taste that is simply irresistible.

Why you'll love it:

These crepe pockets offer a perfect blend of simplicity and elegance in flavor. The soft cheese filling, enriched with raisins, provides a nice contrast to the light and airy pancakes. The addition of cornstarch in the batter ensures that each pancake is beautifully light, enhancing the overall texture and making each bite a joy to savor.

Perfect occasion:

These crepe pockets are perfect for brunch, dessert or as a sophisticated snack during meetings. They make a fantastic addition to any party table, especially during the holidays or special occasions when you want to impress your guests with something sweet yet refined.

Decorating Tips:

Serve these pancakes sprinkled with powdered sugar and a drizzle of honey or a dollop of sour cream on the side for added decadence. Garnish with fresh berries or mint leaves to introduce a pop of color and freshness to the dish, enhancing both the visual appeal and flavors.

Ingredients for the pancakes:

• 3 eggs
• 1 tablespoon of granulated sugar
• 1/4 teaspoon of salt
• 400 ml milk divided (half warm, half room temperature)
• 130 g all-purpose flour
• 1 tablespoon cornstarch
• 1 tablespoon unsalted butter, melted

Ingredients for the filling:

• 500 g of white cheese
• 1 egg
• 1 teaspoon of cornstarch
• 2 tablespoons granulated sugar (adjust to taste)
• 120 g of raisins

Directions:

1. In a mixing bowl, whisk together the eggs, sugar and salt. Gradually add half of the milk, making sure it is lukewarm but not hot.
2. Sift the flour, mixing well to avoid lumps. Stir in the cornstarch.
3. Slowly pour in the remaining milk and mix until the dough is smooth.
4. Incorporate the melted butter into the dough.
5. Heat a non-stick pan and lightly grease it. Pour a small amount of batter into the hot pan, stirring to distribute evenly. Cook the crepe until golden brown on both sides. Remember to stir the batter before cooking each pancake to prevent cornstarch from settling.
6. For the filling, mix together the cottage cheese, egg, cornstarch, sugar and raisins. Optionally, blend the mixture for a smoother filling.
7. Cut each crepe into four quarters, place a teaspoon of filling on each piece and fold into pockets.
8. Butter a baking dish, arrange the filled pancakes in two layers and brush each layer with melted butter.
9. Bake in a preheated oven at 180°C for 20 minutes or until golden brown. For extra crispiness, use the convection setting if available.

Enjoy these delicious crepe pockets, a lovely blend of creamy cheese and sweet raisins wrapped in a tender crepe, perfect for any occasion!