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Russian · Breakfast
Caramel Cream Crepe Rolls
Delicate scalded sour cream crepes filled with a whipped caramel cottage cheese and condensed milk cream, rolled up tightly. Serve them warm or chilled after resting in the fridge.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk together the eggs, sour cream, and salt.
2
Sift in the flour and mix until smooth.
3
Pour in 100 g of boiling water and stir, then gradually add more boiling water until the batter reaches the desired consistency.
4
Stir in the vegetable oil.
5
Cook the crepes in a preheated skillet (16 cm, yields 12 crepes).
6
Blend the cottage cheese with the condensed milk using an immersion blender until completely smooth.
7
Spread the cream over each crepe, roll it up, and wrap it inside a second cream-coated crepe.
8
Chill in the refrigerator for 2 hours.
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