For the Crepes:
  • For the Crepes:
  • 2 eggs
  • Dash of salt
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 5 large tablespoons flour
  • Milk
For the Sauce:
  • For the Sauce:
  • 2 tablespoons your favorite sweet fruit liqueur (recommended Kirschwasser, Framboise, Grand Marnier), divided
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 3 cups assorted summer fruits, such as sliced strawberries, blackberries, raspberries, blueberries and cherries (pits removed)
  • 1 teaspoon vanilla extract
  • Fresh lemon juice (1/2 small lemon)
For the Filling:
  • For the Filling:
  • 250 grams farmer’s cheese
  • 1/4 to 1/3 cup sugar
  • 1 teaspoon vanilla


Serves: 4


Prepare the crepes: Whisk eggs with salt, vanilla and sugar.  Add flour and little bit of milk. Whisk (or use a hand mixer) until nice and smooth. Add milk enough to make a batter thin like heavy cream. Cook crepes in skillet or on a griddle with butter. Set aside and keep warm while you prepare the sauce and the filling.
Prepare the sauce: In a bowl, combine fruit liqueur, cornstarch and water and stir until well-blended. In a 4 quart saucepan, add the butter, sugar and cornstarch mixture, and heat over medium-high until hot, about 1 minute. Add fruit and bring mixture to a simmer. Cook for another 3-5 minutes, or until thickened. Remove from heat, add vanilla extract and lemon juice.  Stir to combine. 
Prepare the filling: In medium bowl, combine the farmer’s cheese, sugar, vanilla and heavy cream or sour cream. Whip, using a hand mixer, until smooth.
When ready to serve, place about tablespoon of filling on the crepe. Roll crepes into tight cylinders or fold it into triangles.  Place two crepes in the center of each plate, spoon 2 to 3 tablespoons of the warm fruit sauce over the crepes. Add some whipped cream and dust with powdered sugar. Serve immediately.