Caramelized Crepes Filled with Fresh Cheese.

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Caramelized Crepes Filled with Fresh Cheese (from Pure Dessert by Alice Medrich)
Difference Between Crepes and Pancakes.
Pancakes start as a batter that you pour into rounds on a skillet, griddle, or pan, cooked over high heat.
They can be thick and fluffy, which is the American-style breakfast pancake, or wafer-thin and delicate, which is the French-style crêpe.
The American version is also called a hotcake, griddlecake, or flapjack.
In Korea, they're jeon, in Hungary, they're called palacsinta, and in Russia, blini, which includes blintzes.
Jews have potato pancakes called latkes, and the Irish, boxties.

1 3/4 cups whole milk
2 tablespoons butter, melted
3 large eggs
1 cup all-purpose flour
1/8 teaspoon salt

Butter for cooking crepes and sauteing filled crepes
1 pound slightly tangy fresh cheese, such as cottage cheese, fromage blanc, mild goat cheese, paneer, or yogurt cheese
Sugar for sprinkling
Sour cream or whipped cream for serving (optional)

To make the crepes: Combine the milk, melted butter, and eggs in a pitcher or measuring cup with a pouring spout.
Put the flour and salt in a blender or food processor.
With the motor running, pour the milk mixture through the feed tube and blend for 5 seconds.
Set a medium mesh strainer over a bowl and strain the mixture into the bowl.
Press any lumps through the strainer and stir them into the batter.
Cover and refrigerate for at least 1 hour, or up to 1 day.

Heat crepe pan or 6-inch/15 centimetres skillet over medium-high heat.
Brush the pan lightly with butter.
Pour 2 tablespoons of the batter into the pan and immediately tilt the pan to coat the entire surface evenly.
Cook, on one side only, until the crepe is uniformly translucent and the surface no longer looks wet, 45 seconds to 1 minute.
Loosen the edges of the crepe with a spatula and invert it onto a piece of waxed paper.
Repeat with the remaining batter, buttering the pan as necessary. (the crepes can be stacked between sheets of waxed paper, wrapped airtight, and stored in the refrigerator for up to 2 days.)

To assemble the crepes: Place a slightly rounded tablespoon of cheese below the center of the brown side of a crepe.
Shape the cheese into a cigar about 3.5 inches/10 cm long.
Then roll up the crepes, as you would a rug, around the cheese.
Place the filled crepe, seam side down on a wax-paper lined tray.
Repeat with all of the crepes.
Cover tightly with plastic wrap and refrigerate for at least 1 hour or up to 2 days.

To saute the crepes: Heat a large skillet over medium-high heat.
When the pan is hot, add 1 tablespoon butter and swirl to coat the pan.
Sprinkle 2 to 3 teaspoons sugar over the butter, and add only as many crepes to the pan as will fit comfortably.
Cook seam side down only until just browned on the first side, about 30 seconds.
Sprinkle the crepes with sugar, turn then carefully, and brown the bottoms.
Place on a warm serving plate. Repeat with the remaining crepes.
Serve immediately, with a dollop of sour cream or whipped cream, if you like.

* I made these with cottage cheese and fromage blanc, I loved them both. If you are using an especially tart cheese, you might want to add a tiny bit of sugar to even things out.
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