Banana crêpes with blueberry jam

Name: Banana crêpes with blueberry jam
Ingredients: 200 g flour; 300 ml milk; 3 eggs; 110 ml sparkling water; 15 ml rum; 15 ml oil; 400 g farmer cheese; 80 g powdered sugar; 8 g vanilla sugar; 7 g honey; 100 g sour cream; 1 lemon (grated zest); 500 g fresh fruit

Dessert - Banana crêpes with blueberry jam by Lacramioara J. - Recipia

The batter for banana crêpes with blueberry jam is mixed in gradually so it stays smooth, then left to rest for 10-15 minutes. The farmer cheese, honey and lemon zest filling stays soft, with fresh fruit on top; I prefer thin crêpes that fold easily around it. Preparation: 20 minutes. Cooking: 24 minutes. Resting: 10-15 minutes. Total time: 54-59 minutes. Serves: 4. Approximately 620 kcal and 26 g protein per serving.

Ingredients

For the batter

200 g flour
300 ml milk
3 eggs
110 ml sparkling water
15 ml rum
15 ml oil

For the filling

400 g farmer cheese
80 g powdered sugar
8 g vanilla sugar
7 g honey
100 g sour cream
1 lemon (grated zest)

To serve

500 g fresh fruit

Preparation

1. Beat the eggs with 150 ml milk. Gradually whisk in the flour, then add the remaining 150 ml milk, 15 ml rum and 110 ml sparkling water. Leave the batter to rest for 10-15 minutes. 2. Mash the farmer cheese and mix it with the powdered sugar and vanilla sugar. Add the honey, sour cream and grated lemon zest, then stir until you have a smooth filling. 3. Heat a frying pan with some of the 15 ml oil. Cook the crêpes one at a time, for about 2 minutes each, turning them when the edges come away and the underside is lightly browned. 4. Fill the crêpes with cheese. Rinse and dry the fresh fruit, cut it up if it is large, and serve it alongside.

Notes

For a gluten-free version, use 200 g gluten-free cake flour blend; the crêpes still contain eggs and dairy. I serve them with plain black tea. The rum goes into the batter and cooks in the pan; you can replace it with 15 ml milk. Choose well-drained farmer cheese, not watery, so the filling holds together in the crêpe. If the cheese is grainy, mash it more before adding the sugar. Cut very juicy fruit just before serving so it doesn't make the crêpes soggy. At breakfast, it looks like an ordinary crêpe, except the middle is filled with cheese. I hadn't even finished taking the photo when my sister had already tried one. The filled crêpes keep in a closed container in the fridge for up to 3 days.