Low-Cal Dinner

Baked Crepes with Sweet Cheese Filling

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(2 votes)
Baked Crepes with Sweet Cheese Filling
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Health Score:
4,5 / 10
1 hr
ready in 1 hr 25 min.
Ready in

Healthy, because

Even smarter

The combination of the proteins from the curd cheese and the eggs complements each other wonderfully and feeds the muscles. Eggs are also rich in fat-soluble vitamins (E,D, K and A) and score points with various minerals, such as bone-strengthening calcium and blood-forming iron.

The delicious quark filling can also be made without raisins, if they are not your favourite. Instead of coconut oil, butter or clarified butter can also be used for baking.


For the batter
125 grams Pastry flour
250 milliliters milk
2 eggs
40 grams sugar
1 pinch salt
2 tablespoons clarified butter (for sautéing and for the baking dish)
For the filling
2 tablespoons Crème fraiche
4 tablespoons sugar
2 eggs
250 grams Quark (20% fat)
1 packet Vanilla sugar
½ lemon (zest and juice)
50 grams raisins
4 centiliters Rum
For the topping
250 milliliters milk
3 tablespoons Crème fraiche
1 tablespoon sugar
½ packet Vanilla sugar
2 egg yolks
powdered sugar (for dusting)
How healthy are the main ingredients?

Preparation steps


Preheat the oven to 180°C (approximately 350°F) convection. Grease a baking dish.


For the batter : In a bowl, mix the flour with the milk, the eggs, sugar and a pinch of salt until smooth. Cover and let stand 30 minutes. Heat some butter in a nonstick skillet, pour a ladleful of batter into the hot pan, and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crepes. Keep warm.


For the filling: Soak raisins in rum. Separate the eggs. Stir together the creme fraiche, sugar and vanilla sugar until smooth, then stir in the egg yolk and cheese. Add the lemon zest and juice and the raisins and mix well. Beat the egg whites until stiff and fold into the mixture. Spread the creme friache mixture on the crepes and roll up. Grease a baking dish and put the crepes next to each other, seam-side down in the dish.


For the topping: In a bowl, whisk together the milk, sour cream, egg yolks, sugar and vanilla sugar, and spread the filling over the crepes. Bake until the topping is set and lightly browned, about 25 minutes. Remove, let cool slightly and serve dusted with powdered sugar.