Crepe snail with cherry & cottage cheese filling

Ingredients

Crepes

140 grams (5 ounces) milk

140 grams (5 ounces) water

25 grams (0.9 ounces) cream

1 large egg

200 grams (7 ounces) flour

0.5 teaspoons salt

30 grams (1 ounce) sugar

30 grams (1 ounce) vegetable oil

2 grams (0.07 ounces) baking powder

Filling

300 grams (10.5 ounces) cottage cheese

1 large egg

50 grams (1.75 ounces) powdered sugar

100 grams (3.5 ounces) cherries, pitted

30 grams (1 ounce) sugar

16 grams (0.56 ounces) cornstarch

20 grams (0.7 ounces) water

Pouring

2 large eggs

30 grams (1 ounce) cream

3 grams (0.1 ounces) vanilla sugar

20 grams (0.7 ounces) powdered sugar

Instructions

Step 1

Preheat oven to 356°F (180°C).

Step 2

In a mixer bowl, combine all the crepe ingredients (140 grams milk, 140 grams water, 25 grams cream, 1 egg, 200 grams flour, 0.5 teaspoon salt, 30 grams sugar, 30 grams vegetable oil, and 2 grams baking powder). Whisk at low speed until the mixture is smooth and lump-free. Ensure the batter has no lumps for smoother crepes.

Step 3

Heat a pan over medium heat. Lightly grease it with vegetable oil for the first crepe. Cook the crepes one by one until you have about 9 crepes. You don't need to grease the pan for the subsequent crepes if it's non-stick.

Step 4

For the filling, stir together 300 grams cottage cheese, 1 egg, 50 grams powdered sugar in a bowl until smooth. Set aside.

Step 5

In a saucepan, combine 100 grams pitted cherries and 30 grams sugar. Cook over medium heat until it starts to boil. Dissolve 16 grams cornstarch in 20 grams water and add to the cherry mixture. Cook until thickened, then let it cool and place in a pastry bag. You can prepare this the night before. Let the cherry filling cool before using it to fill the crepes.

Step 6

In another bowl, whisk together all the pouring ingredients (2 eggs, 30 grams cream, 3 grams vanilla sugar, and 20 grams powdered sugar) until well combined.

Step 7

Prepare a 28 cm (11 inch) baking mold. Place 2 tablespoons of the cottage cheese filling closer to the edge of each crepe. Top with a bit of the cherry filling, then roll up the crepe. Don't overfill to prevent the crepes from breaking.

Step 8

Place the rolled crepes into the baking mold, arranging them in a spiral shape, each roll continuing from the previous one.

Step 9

Pour the prepared egg and cream mixture over the crepes. Bake in the oven for 25-30 minutes or until golden brown and cooked through. Let the crepe bake rest for a few minutes before serving to set properly.

Step 10

Once done, sprinkle with powdered sugar and serve warm. For a festive touch, garnish with fresh cherries or a mint sprig.

Servings

Picture this: a warm, inviting table set with your incredibly delicious crepe snail, its irresistible scent wafting through the air, hinting at the delightful flavors within. This dessert pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream on the side, adding just the right touch of cool, creamy contrast to the warm, fruity and cheesy filling. For a refreshing twist, serve your crepe snail with a side of fresh berries – think strawberries, blueberries, or even raspberries – to add a burst of tartness and color to each bite. And don’t forget a drizzle of chocolate or caramel sauce for those who can’t resist an extra layer of indulgence. Hosting a brunch? This dessert can easily become the centerpiece of a lovely morning spread. Just pair it with a variety of other morning favorites like fruit salads, yogurt parfaits, and a selection of freshly brewed coffee or herbal tea. Each bite of the warm, rich crepe snail will have your guests coming back for seconds, and maybe even thirds!

Equipment

28cm (11 inch) Baking Mold

The size is crucial for the perfect snail shape. Ensure it's non-stick for easy clean-up.

Mixer Bowl

A stand mixer is ideal, but a hand mixer will do the trick for your smooth batter and fillings.

Whisk

Essential for blending ingredients smoothly. Opt for a silicone whisk to avoid scratching your bowls.

Pancake Pan

Non-stick is a must! Grease it well for the first crepe to ensure perfectly golden pancakes every time.

Pastry Bag

Perfect for neatly filling the crepes. If you don’t have one, a plastic sandwich bag with the corner snipped works too.

Baking Brush

For that flawless final finish. Use it to generously coat the crepes with the delicious cream mixture before baking.

Variations

For a gluten-free version, simply substitute the flour with a gluten-free all-purpose flour blend. Make sure the baking powder you use is also gluten-free to avoid any issues. You'll get the same lovely texture and taste without any gluten. For a vegan twist, replace the milk and cream with plant-based alternatives such as almond milk or coconut cream. The egg in the crepe batter can be substituted with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, left to sit for a few minutes), and for the filling, use vegan cottage cheese or a blend of silken tofu and nutritional yeast. Even the cherry filling remains unchanged, making it naturally vegan and utterly delightful.

Faq

Can I make the crepes in advance?
Yes, you can prepare the crepes up to a day in advance. Just layer them with parchment paper and store in an airtight container in the fridge.
How can I prevent my crepes from sticking to the pan?
Make sure your pan is hot enough and grease only the first crepe. Use a non-stick pan for best results.
How do I thicken the cherry filling properly?
Cook the cherries and sugar until they start boiling, then add the dissolved cornstarch while stirring constantly until it thickens properly.
Can I use frozen cherries instead of fresh ones?
Absolutely! Frozen cherries work well. Just thaw them first and drain any excess liquid before using.
What’s the best way to ensure my crepe snail doesn’t fall apart?
Make sure to roll the crepes tightly and pack them snugly in the mold. Cover liberally with the cream mixture to hold them in place during baking.
How can I achieve a crispy top on my crepe snail?
Use the broil setting on your oven for the last 2-3 minutes of baking. Keep a close eye on it to avoid burning.