baked crepe pudding

Baked Crepe Pudding

Adapted from Culinary Austria.

Note: The recipe may seem long and complicated but it's really not. The "hardest" part is making the crepes and that's pretty easy once you get the hang of it. This is the perfect dish for a cold winter night. You can make this the day before serving and simply reheat it in a 325 degree F. oven for 10 to 15 minutes or until it's warmed through. Leftovers should be refrigerated.

For the crepes:

• 2/3 cup all-purpose flour
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 2 tbsp. sugar
• pinch of salt
• 250 ml. whole milk
• melted butter for the pan

1. Mix all of the ingredients in a bowl with a whisk. Mix until you have a smooth batter with no lumps. Set the batter aside to rest for 30 minutes.
2. Brush a bit of melted butter in your crepe pan (I use a small frying pan) and place over high heat. Once the pan is very hot, pour a bit of batter into the pan and swirl it around so that it forms a crepe in the pan. Depending on the size of your pan you'll have to adjust the amount of batter you pour in.
3. Cook the crepe for a minute or two, until golden and then with a fork or spatula, gently flip the crepe over to cook on the other side. Once cooked, transfer the crepe to a platter. I like to place a piece of wax paper in between each crepe so that they don't stick together, but you don't have to do that.
4. Let the crepes cool while you prepare the filling.

Crepe Filling:

• 4 tbsp. butter, at room temperature
• 2 tbsp. icing sugar
• grated zest of 1 lemon
• 1 tsp. vanilla extract
• 3 large eggs, separated
• 1/2 cup sour cream (full fat)
• 1 cup ricotta
• 1/4 cup raisins

1. Preheat the oven to 325 degrees F. Butter a 9-inch baking dish or pie plate.
2. With a fork or a whisk, combine the butter and sugar in a bowl until you have a creamy mixture. Add the lemon zest and the vanilla extract and mix well.
3. Add the egg yolks and mix until the yolks have been completely incorporated.
4. With a hand mixer or in the bowl of a stand mixer (with the whisk attachment), beat the egg whites until stiff.
5. Fold the egg whites into the cheese mixture.
6. Spread two to three tablespoons of the filling onto each crepe. Roll the crepes up and then cut them in half. Place them in your prepared dish by layering them to create a fan effect.
7. Bake for 10 minutes. While the crepes are baking, prepare the final part of the pudding.

For the Pudding:

• 125 ml. whole milk
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 3 tbsp. sugar
• 3 tbsp. sour cream (full fat)
• icing sugar for dusting

1. Combine all of the ingredients in a bowl. Once the crepes have baked for 10 minutes, remove from the oven and pour the pudding mixture over the crepes. Return to the oven for 15 minutes.
2. The pudding should be set and cooked through. If it still jiggly, cook for a bit longer.
3. Remove the crepe pudding from the oven and let cool for 20 minutes. Dust with icing sugar. Serve warm.
4. Enjoy!