- 4
Ingredients
- 1 pint Fruit
- 1/2 cup Sugar
- 6 Eggs, separated
- 1/2 cup Whole milk
- 1 1/2 cup Cottage cheese or ricotta cheese
- 1/2 cup All-purpose flour
- 1/2 teaspoon Kosher salt
- 1 tablespoon Sugar
- Vegetable oil for the griddle
- Crème Fraîche for accompaniment
Preparation
Step 1
Serves 4; makes 16-20 (3-in/7.5-cm) pancakes
In a medium pan, toss the berries and sugar over medium heat until the sugar dissolves. Set aside.
In a large bowl, beat the egg yolks until thick. Add the milk and beat for another 30 seconds. Gently fold in the cottage cheese.
In a separate bowl, sift together the flour, salt, and sugar and pour into the cheese mixture, stirring lightly.
With an electric mixer or whisk, beat the egg whites on medium-high speed until they are stiff but not dry. Gently fold the whites into the batter, just until combined.
Heat a lightly oiled griddle or skillet over medium-high heat. Ladle 1/4 cup/60 ml of the batter onto the hot griddle for each pancake, leaving space between pancakes. Cook until bubbles appear on the surface of the pancakes, then flip.
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Buckwheat Crepes with Ham, Comte Cheese and Apple
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