Cheese Crepes with Creamy Dill Sauce

While I was in Alberta, I tried these cheese crepes with creamy dill sauce at Uncle Ed’s Ukrainian restaurant and they were to die for.

Tender crepes, filled with seasoned cottage cheese and smothered in a creamy dill sauce. I tried to re-create them, and I think I did an ok job. They are a little finicky, but man are they good. A great side dish with sausage, perogies, borscht and cabbage rolls.

Cheese Crepes with Creamy Dill Sauce

What you will need:

For the crepes:

  • 4 large eggs
  • 1 cup 2% milk
  • 1/2 cup water
  • 1 cup flour
  • good pinch of salt
  • oil
  • 4 Tbsp. butter; melted

Cottage Cheese Filling:

  • 2 cups, dry cottage cheese
  • 2 egg yolks
  • 2 Tbsp. whipping cream
  • 1 tsp. salt
  • 1/2 tsp. pepper

Dill Sauce:

  • 2 cups heavy cream
  • 1 Tbsp. fresh chopped dill
  • salt & pepper to taste
  • cornstarch slurry (1 Tbsp cornstarch to 2 Tbsp. cream)

Heat a large fry pan on the stove.

In a large bowl beat each egg until frothy. Add in milk, water salt and flour, and beat until smooth.

Oil the fry pan, and add a ladle full of crepe batter and swish around the pan to make a thin coat. Cook for about 1 minute on each side. Remove and place on plate. Cover with a tea towel. Repeat.

Using another bowl, mix together the cottage cheese, egg yolks, whipping cream, salt and pepper.

Spread 2 Tbsp. of mixture on each crepe. Fold in the sides and roll up.

Place on a greased casserole dish, cover in butter.

Bake in a preheated 350° oven for about 20 minutes.

Dill sauce:

Add cream to a sauce pan and bring just to a boil. Stir constantly.

Toss in the dill and salt and pepper and stir again. Add in the slurry and stir until thickened.

Serve over cheese crepes and enjoy!

Cheese Crepes with Creamy Dill Sauce

Yields 8

Cheese Crepes with Creamy Dill Sauce

These Ukrainian Cheese Crepes are filled with seasoned cottage cheese and served smothered in a creamy dill sauce.

30 minPrep Time

30 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

Ingredients

4 large eggs
1 cup 2% milk
1/2 cup water
1 cup flour
good pinch of salt
oil
4 Tbsp. butter; melted
Cottage Cheese Filling:
2 cup, dry cottage cheese
2 egg yolks
2 Tbsp. whipping cream
1 tsp. salt
1/2 tsp. pepper
Dill Sauce:
2 cups heavy cream
1 Tbsp. fresh chopped dill
salt & pepper to taste
cornstarch slurry (1 Tbsp cornstarch to 2 Tbsp. cream)

Instructions

  1. Heat a large fry pan on the stove.
  2. In a large bowl beat each egg until frothy. Add in milk, water salt and flour, and beat until smooth.
  3. Oil the fry pan, and add a ladle full of crepe batter and swish around the pan to make a thin coat. Cook for about 1 minute on each side. Remove and place on plate. Cover with a tea towel. Repeat.
  4. In another bowl, mix together the cottage cheese, egg yolks, whipping cream, salt and pepper.
  5. Spread 2 Tbsp. of mixture on each crepe. Fold in the sides and roll up.
  6. Place on a greased casserole dish, cover in butter.
  7. Bake in a preheated 350° oven for about 20 minutes.
  8. Dill sauce:
  9. Add cream to a sauce pan and bring just to a boil. Stir constantly.
  10. Add the dill and salt and pepper and stir again. Add in the slurry and stir until thickened.
  11. Serve over cheese crepes and enjoy!
Recipe Type: Side Dish
7.6.6
175

While these are not exact, they are pretty damn good. I made a batch to freeze as well. You can place in a freeze proof dish, or in an airtight container. JUst place in the oven (on a heat proof dish) with some melted butter and heat through.

Cheese Crepes with Creamy Dill Sauce

Enjoy!

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Alisha
Born in the 80's, child of the 90's. Lover of film, food and photography. I quote Forrest Gump on a daily basis, and I collect Disney VHS tapes. Mama of two; married to 'the one' - living a somewhat simple life in beautiful British Columbia. This is me xo
Alisha
Alisha
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