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Recipe: Quark crepes with fresh strawberries

Quark is used in creamy cheese crepes with fresh berries.
Quark is used in creamy cheese crepes with fresh berries.
(Glenn Koenig / Los Angeles Times)
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Total time: 1 hour

Servings: 8

Note: Adapted from a recipe in “Neue Cuisine: The Elegant Tastes of Vienna” by Kurt Gutenbrunner. He calls for a nonstick pan, though a classic crepe pan works well too. The unfilled crepes can be covered with plastic wrap and refrigerated for up to 3 days.

1 pound (about 3 cups) strawberries, quartered lengthwise

1/8 teaspoon vanilla extract

1/2 cup plus 1 teaspoon sugar, divided

1/3 cup flour

1/4 teaspoon salt

1 cup milk

2 eggs

2 tablespoons butter, melted, plus softened butter, for brushing

1 cup heavy cream

3/4 cup quark (mascarpone or crème fraîche can be substituted)

Grated zest of ½ lemon

Powdered sugar, for dusting

1. In a medium bowl, toss the strawberries with the vanilla and one-fourth cup sugar. Macerate in the refrigerator for 30 minutes.

2. Meanwhile, in another medium bowl, whisk the flour with the salt and 1 teaspoon sugar. Whisk in the milk, eggs and melted butter until the batter is smooth. Set aside for 15 minutes.

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3. Strain the batter through a fine sieve set over a small bowl. Spray a 10-inch nonstick skillet with cooking spray and heat over medium-low heat. Add one-fourth cup of the batter, tilting the skillet to coat the bottom evenly, and cook until the edges of the crepe are lightly browned, about 1 minute. Using a spatula, flip the crepe, and cook until lightly colored on the second side, about 30 seconds. Transfer the crepe to a plate. Repeat with the remaining batter, adjusting the heat as necessary so that the crepes don’t burn and stacking the crepes as they’re done. You will need 8 crepes for this dish. (Recipe can be made up to this point a day ahead, with strawberries and crepes refrigerated tightly covered.)

4. Heat the broiler. Brush a large gratin dish with butter.

5. In a medium bowl, whisk the cream with the remaining one-fourth cup sugar until it holds a soft peak. Whisk a little of the whipped cream into the quark to lighten it. Add the quark and lemon zest to the whipped cream and whisk until smooth.

6. Spread 1 crepe at a time with a scant one-fourth cup of the quark cream. Roll up and transfer, seam side down, to the prepared gratin dish. Dust with powdered sugar.

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7. Broil the crepes until the tip is slightly browned and the quark cream is melted, 1 to 2 minutes. Transfer the crepes to warmed plates and dust with more powdered sugar. Spoon the macerated strawberries on top and serve.

Each serving: 284 calories; 6 grams protein; 27 grams carbohydrates; 1 gram fiber; 18 grams fat; 11 grams saturated fat; 103 mg cholesterol; 20 grams sugar; 144 mg sodium.

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