Baked Crepes with Sweet Cheese Filling (Oven-Baked Palatschinken)
These baked crepes with sweet cheese filling (oven-baked palatschinken) feel like an elaborate dessert, but are actually very simple to make. You get tender crepes, a creamy vanilla cheese filling, and a custard-like bake that will impress anyone in its simplicity. If you grew up anywhere in Central Europe, you grandma probably made this almost weekly!
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Ingredients
For the filling
- 500 g cheese Farmer's, quark, or ricotta
- 120 g sour cream
- 80 g sugar
- 80 g raisins
For assembling
- 120 g sour cream
- 120 ml milk
- 1 egg
- 2 tablespoon sugar optional, for topping
Instructions
- Prepare a batch of crepes using my recipe linked above. Set them aside.
- In a bowl, mix together the cheese, sour cream, sugar, and raisins. The mixture should be creamy but still thick enough to spread.
- Spread a few tablespoons of filling over each crepe, then roll them up.
- Place the filled crepes into your baking dish closely next to each other.
- In a small bowl, whisk together sour cream, milk, egg, and a bit of sugar. Pour this evenly over the crepes.
- Bake at 180°C (350°F) for about 25–30 minutes, until set and lightly golden on top.
Notes
- Traditionally, this is made with farmer’s cheese or quark, but ricotta works really well too. It just depends on how rich you want the filling.
- If you want the closest result to what we call skuta, go for a drier, slightly crumbly cheese rather than a very creamy one.
- You can adjust the sugar depending on how sweet you like it.
- This reheats really well, so it’s a good make-ahead option
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Nutrition
Serving: 1g | Calories: 548kcal | Carbohydrates: 33g | Protein: 22g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 137mg | Sodium: 580mg | Potassium: 266mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1157IU | Vitamin C: 1mg | Calcium: 663mg | Iron: 1mg
