Hungarian crepes are filled with a wide variety of fillings.
Sometimes only one kind; sometimes several different types of fillings are
used. These are from the sweet variety. Take your pick.
Nut Filling:
3/4 cup walnuts, finely ground
1/4 cup sugar
2 Tbsp hot milk or hot rum
raisins to taste (optional)
• Combine walnuts and sugar.
• Drop by drop stir in hot milk or rum to spreadable
consistency.
• Add some raisins if desired.
• Spread 2 Tbsp nut filling on a crepe.
• Roll up crepe.
Ricotta Cream Cheese Filling:
The original cheese filling is made with good quality túró and sugar. It never ceases to amaze me how many
Internet and cookbook recipes call for cottage cheese in place of Hungarian
túró. Cottage cheese is simply unsuitable replacement for Hungarian túró.
1 small block cream cheese [125g]
1 cup full fat ricotta or farmer's cheese
1/3 cup sugar
1 tsp finely grated lemon zest
raisins to taste (optional)
• Chop the chilled cream cheese into 1/2 inch blocks.
• In a bowl of a standing beater place the ricotta and the
sugar.
• Start the beater on low speed.
• Gradually add the cream cheese blocks slowly beating all
the while.
• Slowly beat until the cheeses combine, no longer.
• Stir in the lemon zest and the raisins.
• Spread 2 Tbsp filling on a crepe.
• Roll up crepe.
Nutella Filling:
• Spread 1 Tbsp Nutella on a crepe.
• Roll up crepe.
Jam Filling:
Apricot jam, only apricot jam!
• Spread 1/2 tsp of apricot jam on a crepe.
• Roll up crepe.
Cocoa Filling:
1/4 cup cocoa
2 Tbsp sugar
• Combine cocoa with sugar.
• Sprinkle 2 Tbsp cocoa mixture on a crepe.
• Roll up crepe.
Fruit Filling:
1 cup fresh fruit
sugar to taste
Canadian Maple Syrup
sweetened whipped cream
• Wash, peel, cut and slice fresh fruit.
• Add sugar to taste.
• Drop 2 Tbsp of prepared fruit on a crepe.
• Roll up crepe and drizzle with maple syrup.
• Add a dollop of whipping cream on the side.
