Thin Crepes with Curd Filling

Steps

1. Whisk the flour, the sugar and the salt together, then pour the milk in in three goes, whisking smooth after each. All the milk at once is what makes lumps.

   5 min

2. Beat the eggs in, then the melted butter. The batter should run off the whisk like cream.

   3 min

3. Rest the batter 30 minutes at room temperature. The flour takes up the liquid in that time and the crepes stop tearing when you turn them.

   30 min

4. Heat a 24 cm pan, wipe it with a little fat and pour in one small ladle per crepe, tilting the pan to coat it. Cook about a minute, until the edges lift, then 30 seconds on the second side. You should get eight.

   20 min

5. Mash the curd with the sour cream, the sugar, the raisins and the vanilla until it spreads.

   5 min

6. Spread the filling over a quarter of each crepe, fold it in half and in half again into a triangle. Warm them a minute a side in the pan if they were filled ahead.

   5 min

Serving suggestion

Two per person, with sour cream or a spoon of berry sauce on the side.

Storage

Filled crepes keep two days in the fridge. Reheat them in a dry pan, not a microwave, so the edges crisp again.

Notes

This is the thin rolled crepe, not `curd-cheese-pancakes`, which are small thick fried patties made of the curd itself.