Apricot and Cottage Cheese Crêpes
Creamy goodness combines with the sweetness of dried apricots in this delicate dessert.
- 175ml Brancourts Cottage Cheese (any variety)
- 1 bag of dried apricots
- 175ml of low fat milk
- 50g (1 cup) plain flour
- 1 medium free range egg (60g)
- Sunflower oil to grease pan
- Pinch of salt
Place egg, milk, cottage cheese and salt in a bowl and whisk lightly. Gradually add in the sifted flour and whisk until you have a smooth crepe batter. If you can, allow the batter to rest for about 30 minutes.
Heat a heavy-based crepe pan over a medium heat. When hot, brush the base of the pan lightly with a little sunflower oil, then pour in enough batter to cover the bottom of the pan with a thin layer. Allow to cook till golden, then turn and cook the other side.
Repeat until all the batter is used up, adding more sunflower oil to pan as required. Stir the batter occasionally and add extra milk if consistency thickens.
Spoon on a layer of cottage cheese in the middle of each crepe and sprinkle in chopped apricot pieces as well. Roll up each crepe and serve them with seasonal fresh berries (e.g. apricots, strawberries, raspberries, blueberries or mango slices) and a dollop or two of your favourite Brancourts Cottage Cheese.