A lot of people think of crepes as a very typical French dish but they’ve been served all over Europe for years and it’s hard to really prove where they originated.
Once you figure out your favorite recipe, crepes could be your breakfast, dinner or dessert depending on what you stuff them with. I grew up eating them with farmer’s cheese or apple jelly for breakfast, spinach and garlic for dinner or, my favorite, sauerkraut with mushrooms rolled, breaded and fried and served with beetroot soup (krokiety), or even as a desert filled with nutella spread.
This recipe makes approximately 15 crepes and the cheese filling is only for 8 on purpose. I’m using the remaining ones to share with friends the next day with nutella and grape jelly :)

Serving: 15 crepes
Preparation:  15-20 minutes
Cooking : 15 minutes
Calories for 1 serving: 185 for one crepe (385 with the cheese filling)

Ingredients for 15 crepes:
3 cups of flour
3 cups of milk
½ cup of semi sweet chocolate chips
½ cup of white sugar
2 large eggs
½ cup of sparkling soda/or ginger ale
1 tablespoon of coco powder
Pinch of salt
1 tablespoon of powder sugar for decoration
1 tablespoon of unsalted butter

Filling for 8 crepes:
8 oz mascarpone cheese
8 oz of farmer’s cheese
¼ cup of white sugar
1 stick of rhubarb
1 cup of raspberries

Transfer the flour, sugar, pinch of salt and coco powder into a large mixing bowl.
Put the chocolate in a small saucepan and melt it on low heat. Once you can see almost all is melted, add 1 cup of milk and whisk it all together. Add the chocolate mixture to the dry ingredients and add the remaining milk and soda. Crack the 2 eggs and mix it all together. Let it rest for couple of minutes and you can prepare the filling in the meantime.
Place the two types of cheeses into a mixing bowl. Using the beater attachment, mix them for 1 minute until well blended. Add sugar and mix it again for few more seconds.
Wash the rhubarb and pan sear it for couple of minutes and add to the cheese filling. Add the raspberries at the end.
Start frying the crepes. I use my old beat up 9 inch Teflon pan.
Warm it up and put the tablespoon of butter on a fork. Swipe the butter over the hot pan surface.
kolaz pouringPour the crepes mixture with a ladle into a pan and start swirling it to all the sides of the pan. It will take at least one round to figure out how thick you want your crepes. I usually throw out the first one because it looks bad but always taste it before you do that, in case you want to add more sugar or coco powder to add more chocolate taste. If you feel that the crepes dough is too runny, add a little bit more flour. Or if it’s too thick and reminds you of pancake texture, then add some milk and whisk it well.
When you pour the mixture into a hot pan, it will be ready to flip within 30 seconds.
Try and have fun by flipping in the air just like I did :) or use a spatula to flip it.


kolaz folding
Once you are done frying all the crepes, put 3-4 tablespoons of  the cheese filling along half of each crepe and fold it once and then fold it back again into a triangle. Sprinkle some powdered sugar on the top.


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