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Who doesn’t like crepes? It’s a perfect desert for any occasion and it’s not as hard to make as it seems! I must say that it is quite an inviting desert, even for not-so-sweet-tooth people like myself. Not only is it a colorful and esthetically pleasant desert, but it is also a very practical one. Crepes can be made a day or two prior to any event, and they can stay in your refrigerator for up to a week. All you need to do is to reheat and give crepes a desired crispiness. Simply place it in a frying pan with some unsalted butter and sauté on both sides until brown. Irresistible and mouth-watering dish! I hope you enjoy it as much as I do.

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Ingredients for crepes:
Makes about 20 crepes

  • 4 large eggs
  • 1/3 cup lukewarm water
  • 2 cups milk
  • 2 cups flour
  • 1 tablespoon grape seed oil or canola oil
  • 1 tablespoon + 1/2 teaspoon sugar
  • 1 teaspoon sea salt (or 1/2 teaspoon regular salt)
  • Unsalted butter

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Ingredients for cheese filling:

  • 16 ounces small-curd cottage cheese
  • 6 ounces farmer cheese or whipped light cream cheese
  • Lemon zest
  • 2 tablespoons sugar
  • A few drops of vanilla or vanilla sugar

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Directions to make crepes:

  1. In a large bowl, whisk together eggs, sugar, and salt; then add water and milk (leave about 6 ounces of the milk for later). Add 1 tablespoon of grape seed oil and mix. Pour the rest of the milk and whisk it together. The batter is done!
  2. Heat a medium-size nonstick skillet to medium heat. Pour about 2 ounces of batter into the skillet (use a measuring cup or a small ladle). Swirl the batter to evenly coat the bottom. Flip it when the bottom is lightly golden using a spatula. Once the other side is golden, transfer it to a plate. Add a little butter to the skillet before making each crepe, spreading the butter evenly so that the crepes won’t stick.

Cottage cheese filling:

  1. Using an electric mixer, mix the cottage cheese and farmer cheese with sugar and lemon zest until fluffy.
  2. Using a spatula, spread 1-1/2 tablespoons of cheese spread evenly on each crepe. Roll the crepe.


Fresh strawberry sauce:

  • Blend fresh strawberries with 1 tablespoon sugar or 1 teaspoon agave syrup.


To serve:

  1. Melt about 1 tablespoon butter in a skillet and brown both sides until golden brown. Plate the crepe and pour fresh strawberry sauce on top, dust it with some powdered sugar, and garnish it with blueberries and fresh mint leaves.