Cheese Filled Crepes
|Golden raisins||1⁄2 Cup (8 tbs)|
|Farmers cheese||1 Pound|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Eggs||3 Large, separated|
|Milk||1⁄2 Cup (8 tbs)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Confectioners sugar||1 Tablespoon|
1 For Preparing the Filling: In a small bowl, soak the raisins in the rum until plumped,for about 1 hour. Or microwave on medium for 30 seconds, and cool.
2 In a medium bowl, stir the cheese and confectioners' sugar to break up the cheese.
3 Stir in the yolks, lemon zest, and the raisins and their liquid.
4 In a medium bowl, beat the whites until soft peaks form, and fold into the cheese mixture.
5 Place a rack in the center of the oven and heat to 350 degrees farenheit.
6 Lightly butter a 15 X 10-inch baking dish.
7 Place a crepe on a work surface, spotted side up.
8 Spoon about 2 tablespoons of the filling in a strip, slightly to the left of the center of the crepe.
9 Roll up the crepe and place in the dish.
10 Repeat with the remaining crepes and filling, fitting 10 crepes crosswise and 2 crepes lengthwise to fill the dish.
11 Into a medium bowl,pour the milk, sprinkle with the cornstarch, and whisk to dissolve.
12 Whisk in the sour cream and pour over the crepes.
13 Bake until the filling is cooked through,for 25 to 30 minutes.
14 Serve hot, sprinkled with the confectioners' sugar.