Quark is used in creamy cheese crepes with fresh berries. (Glenn Koenig, Los Angeles…)
Total time: 1 hour
Note: Adapted from a recipe in "Neue Cuisine: The Elegant Tastes of Vienna" by Kurt Gutenbrunner. He calls for a nonstick pan, though a classic crepe pan works well too. The unfilled crepes can be covered with plastic wrap and refrigerated for up to 3 days.
1 pound (about 3 cups) strawberries, quartered lengthwise
1/8 teaspoon vanilla extract
1/2 cup plus 1 teaspoon sugar, divided
1/3 cup flour
1/4 teaspoon salt
1 cup milk
2 tablespoons butter, melted, plus softened butter, for brushing
1 cup heavy cream
3/4 cup quark (mascarpone or crème fraîche can be substituted)
Grated zest of ½ lemon
Powdered sugar, for dusting
1. In a medium bowl, toss the strawberries with the vanilla and one-fourth cup sugar. Macerate in the refrigerator for 30 minutes.
2. Meanwhile, in another medium bowl, whisk the flour with the salt and 1 teaspoon sugar. Whisk in the milk, eggs and melted butter until the batter is smooth. Set aside for 15 minutes.
3. Strain the batter through a fine sieve set over a small bowl. Spray a 10-inch nonstick skillet with cooking spray and heat over medium-low heat. Add one-fourth cup of the batter, tilting the skillet to coat the bottom evenly, and cook until the edges of the crepe are lightly browned, about 1 minute. Using a spatula, flip the crepe, and cook until lightly colored on the second side, about 30 seconds. Transfer the crepe to a plate. Repeat with the remaining batter, adjusting the heat as necessary so that the crepes don't burn and stacking the crepes as they're done. You will need 8 crepes for this dish. (Recipe can be made up to this point a day ahead, with strawberries and crepes refrigerated tightly covered.)
4. Heat the broiler. Brush a large gratin dish with butter.
5. In a medium bowl, whisk the cream with the remaining one-fourth cup sugar until it holds a soft peak. Whisk a little of the whipped cream into the quark to lighten it. Add the quark and lemon zest to the whipped cream and whisk until smooth.
6. Spread 1 crepe at a time with a scant one-fourth cup of the quark cream. Roll up and transfer, seam side down, to the prepared gratin dish. Dust with powdered sugar.
7. Broil the crepes until the tip is slightly browned and the quark cream is melted, 1 to 2 minutes. Transfer the crepes to warmed plates and dust with more powdered sugar. Spoon the macerated strawberries on top and serve.
Each serving: 284 calories; 6 grams protein; 27 grams carbohydrates; 1 gram fiber; 18 grams fat; 11 grams saturated fat; 103 mg cholesterol; 20 grams sugar; 144 mg sodium.