John Myers
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Poppy Seed Crepes with Cottage Cheese and Strawberries
The perfect poppy seed crepes with cottage cheese and strawberries recipe with a picture and simple step-by-step instructions.
For the crepe batter
- 100 g Flour
- 25 g Ground poppy seeds
- 250 ml Milk
- 2 Pc. Eggs
- 1 tsp Sugar
- Salt
- 25 g Butter
- 2 tbsp Clarified butter for frying
For the quark filling
- 2 Bl. White gelatin
- 50 ml Milk
- 250 g Lowfat quark
- 130 g Sugar
- 1 Pc. Organic lemon
For the strawberry mirror
- 500 g Strawberries
- 50 g Sugar
- Put the flour and the ground poppy seeds, the milk, the eggs and the sugar and a pinch of salt in a tall mug. Melt the butter and add the melted butter in a thin stream. Mix the dough with a hand blender until smooth. Pour the dough through a fine kitchen sieve into a bowl. Cover the bowl with cling film and let the dough rest for 30 minutes.
- Melt the clarified butter and brush it onto a flat, coated pan. Add a small ladle of batter to the pan. Swing the pan through and use it to distribute the dough evenly.
- Rinse the strawberries, drain well and clean. Puree 200 grams of strawberries with 50 grams of sugar and pass through a fine sieve. Quarter or halve the remaining strawberries, depending on their size. Mix with the strawberry puree and serve the crepes on top.
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