La Chandeleur is crepe day in France, at its origins a celebration of the purification of the Virgin Mary and the presentation of Baby Jesus. If you’re a devoted Francophile, it’s a great excuse to make crepes, whether you’re religious or secular. These were time-consuming but not at all difficult to make.
The recipe serves four as a meal, or 8 as a brunch or dessert…
250 ml fat-free cottage cheese
120g light cream cheese
60 ml sugar
5 ml vanilla
250 ml white, whole wheat, or spelt flour
375ml 1% milk
15ml vegetable oil
5 ml vanilla
3 large eggs
Cooking oil
500 ml raspberries
15ml icing sugar
Blend or process cheeses, first sugar, and vanilla until smooth. Place in bowl and chill about an hour.
Whisk together milk, oil, flour, next vanilla, and eggs, until nearly smooth. Cover and an hour.
Heat a nonstick skillet to medium-high, brush with oil. Add about 60ml batter. Tilt quickly to spread in a thin layer. Cook until the top doesn’t look wet any more.
When crepe loosens from its pan on its own, flip and cook about 30 seconds.
Place finished crepes on tea towel and fill them with cheese, rolling or folding, one at a time. Heat nonstick skillet at medium, and put crepes in to reheat. Serve warm with powdered sugar and berries.
