Baked Crepes with Curd Cheese and Raisins
Sweet, aromatic, juicy, and a little indulgent. Crepes made according to this recipe turn out very, very tasty. The main thing is to stop in time and not eat them all at once. We make and enjoy these crepes with great pleasure, and I hope you will like them too. Join in!
Updated : 03 August, 2026
Easy
About 30 min.
Ingredients
Crepes
3
Eggs
150 grams
Wheat flour
500 milliliters
Milk
20 grams
Vegetable oil
1 tablespoon
Sugar
to taste
Salt
to taste
Vanilla
Filling
400 grams
Curd
80 grams
Raisins
1
Eggs
50 grams
Sugar
to taste
Salt
to taste
Vanilla
Additionally
100 grams
Honey
50 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The crepes will be the most ordinary milk crepes. The only difference is that the batter is slightly thicker. They are very tasty when the crepes are a little thicker; after baking, they soak up the butter and honey well, and the result is delicious. Use sifted flour, room-temperature milk, and C1 category eggs.
Step 2
In principle, the order in which you mix the ingredients does not matter. I usually add salt, sugar, and vanilla powder to the eggs and mix everything well. Then I add all the flour at once and whisk well until smooth, so there are no unmixed lumps of flour. After that, I add the milk.
Step 3
Many people also advise letting the batter stand for 15–20 minutes so the gluten can develop and the crepes supposedly become more elastic. But from my own observations, I do not see much difference between the first and last crepe, so it is up to you. I do not do this. Fry the crepes in a well-heated pan. Before the first crepe, it is best to grease the pan with some fat.
Step 4
This amount of batter makes 15–16 crepes that are not very thin. However, the consistency of this batter allows you to make thinner crepes too; just pour less batter into the pan.
Step 5
These crepes are very tasty even on their own, with jam or honey. Sometimes, right after frying, I brush each crepe with butter and sprinkle it with sugar. Absolutely delicious! You can also make unsweetened crepes with mushrooms and simply bake them in butter. That is very tasty too.
Step 6
For the filling, I use store-bought 5% curd cheese in packs. I rinsed the raisins well and dried them. Add sugar to taste, but since the crepes will also be baked with honey, you do not need much. The raisins also add sweetness.
Step 7
Mix everything, and the filling is ready.
Step 8
Grease the bottom and sides of the baking dish well with butter.
Step 9
Fill the crepes.
Step 10
You can leave them whole, but I find them more appetizing this way.
Step 11
There was not enough filling for 3 crepes, so I simply place them on top. They will bake and be very tasty too. Add honey and butter on top. Place in an oven preheated to 180°C / 356°F and bake until a golden, browned crust forms.
Step 12
My crepes baked for 40 minutes. They are very hot, so be careful not to burn yourself.
Step 13
Let them cool slightly, then you can try them. They are good both cold and warm. You can serve them with sour cream or without it. The main thing is to stop in time and not eat them all at once.
Step 14
They are tasty, juicy, and aromatic. The crepes soak up the honey and butter well and smell of vanilla. The tastiest crepes are the ones around the edges: they bake well, the honey caramelizes, and it becomes impossible to stop eating them.
Author note
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