Banat-style crepes with sweet cheese and meringue | Oven-baked
(0)
50 min
Under an hour
Sezamo
Clătitele bănățene la cuptor sunt vedeta brunch-urilor tradiționale din Banat: clătite subțiri și aurii, umplute generos cu brânză dulce de vaci, stafide aromate și coajă rasă de lămâie, așezate într-un vas termorezistent, scăldate într-un sos cremos de smântână și acoperite cu o căciulă pufoasă de bezea rumenită la cuptor. Un preparat cald, festiv și plin de savoare, perfect pentru întreaga familie.
Ingredients
Preparation method
Making the crepes
In a spacious bowl, whisk 1 fresh egg with a pinch of fine table salt (1 g). Gradually incorporate the sifted type 000 white wheat flour and pour in the 3.5% whole milk, whisking vigorously until you get a smooth, lump-free, fluid batter. Let the batter rest for 10 minutes.
Melt 15 g of 82% fat butter. Grease a well-heated non-stick pan and cook thin, golden crepes (about 1 minute on the first side, then 30 seconds on the other). Place the cooked crepes on a plate and cover them so they stay soft.
Smooth cheese and raisin filling
Separate the other 3 fresh eggs: place the 3 yolks in a large bowl, and keep the whites in a clean, dry bowl for the meringue. In the bowl with the yolks, add the well-drained fresh curd cheese, 50 g of sour cream, 40 g of granulated white sugar, 1 sachet of Bourbon vanilla sugar, the raisins, and the finely grated zest of the organic lemon.
Chef's tip
To make the raisins exceptionally juicy and fragrant, soak them for 15 minutes in a little warm water or aromatic tea before folding them into the cheese cream.
Make sure the curd cheese is well drained of whey before mixing, so the filling is smooth and does not overly soften the crepes.
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