Clatite la cuptor cu branza dulce si sos de vanilie / Baked crepes with cottage cheese and vanilla sauce

Ingrediente/Ingredients

Clatite/Crepes

• 3 oua / 3 eggs
• zahar pudra dupa gust / sugar to taste
• 250 ml lapte / 250 ml milk
• apa minerala (cat este necesar) / sparkling water (as needed)
• 50 gr unt topit sau 50 ml ulei / 50 gr melted butter or 50 ml oil
• faina (300 gr, 500 gr. in functie de cate clatite doriti) / flour (300 gr or 500 gr according to how many crepes you choose to make)
• razatura de lamaie, portocala sau ambele / lemon zest, orange zest or both
• 1 lingurita esenta de vanilie / 1 tsp vanilla essence 

Umplutura / Filling

Pentru 15 clatite mai mici sau 9-10 clatite mai mari / For 15 small size crepes or 9-10 bigger size crepes

• 500 gr branza de vaci dulce / 500 gr cottage cheese
• 100 gr zahar pudra / 100 gr powdered sugar
• 1 ou / 1 egg
• 3 linguri smantana / 3 tbsp cream
• 50 gr stafide / 50 gr raisins
• 200 ml lapte / 200 ml milk
• 2 lingurite esenta rom / 2 tsp rum essence
• coaja de lamaie, portocala sau ambele / lemon zest, orange zest or both
• 1 lingurita esenta de vanilie / 1 tsp vanilla essence 

Sosul de Vanilie / Vanilla sauce

• 5 galbenusuri / 5 egg yolks
• 4 lingurite de zahar vanilat / 4 tsp vanilla sugar
• 5 linguri zahar pudra / 5 tbsp powdered sugar
• 2 linguri smantana / 2 tbps cream 

Bezea / Meringue

• 5 albusuri / 5 egg whites
• 100 gr zahar tos / 100 gr granulated sugar

Ingrediente extra / Extra ingredients

• 50 gr unt pentru tapetat tava si pentru a pune cateva bucatele peste clatite / 50 gr butter for greasing tray and to put a few pieces over crepes
• 50 gr ciocolata neagra rasa / 50 gr grated dark chocolate 

Mod de preparare / Method of preparation

Clatite / Crepes

1. Intr-un coastron se bat ouale impreuna cu esenta de vanilie / In a bowl beat the eggs together with vanilla essence.

2. Se adauga razatura de lamaie, portocale, zaharul, faina, laptele si se amesteca continuu cu ajutorul unui tel pentru a nu face cocoloase / Add lemon zest, orange zest, sugar, flour, milk and mix continuously with the help of a whisk so as not to make lumps.

3. Peste acest amestec se adauga apa minerala amestecand in continuare pana rezulta o compozitie asemanatoare smantanii lichide / Over this mixture add sparkling water, mixing continuously, until the result is a similar mixture like that of liquid cream.

4. Se incalzeste o tigaie non stick la foc mediu. Se unge usor  cu putin unt. Se adauga un polonic mic de aluat si se agita pentru a acoperi tigaia. Se prajeste pana cand partea inferioara a clatitei este maro aurie, 2 sau 3 minute / Heat a  nonstick skillet over medium heat. Lightly coat with butter. Add a small ladle of batter and swirl to completely cover the skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

5. Slabiti marginea clatitei cu ajutorul unei spatula de cauciuc, apoi cu varful degetelor intoarceti-o rapid. Se prajeste inca 1 minut. Se scoate din tigaie si se repeta cu aluatul ramas / Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter.

6. Clatitele se pot umple cu diferite umpluturi cum ar fi: gemuri de diferite fructe, nutella cu frisca, nutella cu banana, frisca cu fructe sau cu branza dulce dupa cum urmeaza: / You can fill the crepes with different fillings like: jams of different fruits, nutella with whipped cream, nutella with bananna, whipped cream with fruits or with cottage cheese as follows:

Umplutura / Filling

1. Se amesteca laptele cu romul si stafidele dupa care se pune la fiert timp de 2 minute / Mix the milk with the rum and raisins then boil for 2 minutes.

2. Se da deoparte si se lasa sa se raceasca dupa care stafidele se scurg si se pun peste branza de vaci / Keep it aside and let it cool then strain the raisins and add it to the cottage cheese.

 

3. Peste branza de vaci cu stafide se adauga oul, smantana, zaharul, razatura de lamaie si portocale si esenta de vanilie mixand pana rezulta o compozitie omogena / Over the cottage cheese with raisins add the egg, cream, lemon and orange zest and vanilla essence and mix until it results in a smooth mixture. 

 

4. Pe fiecare clatite se adauga din amestecul de branza de vaci rezultat si se ruleaza dupa cum se poate observa in urmatoarele imagini / On each pancake add the resulted cottage cheese mixture and roll it as u see in the following images.

5. Tapetam o tava cu unt si asezam clatitele una langa alta / Grease the tray with butter and place the crepes side by side.

 

 

6. Peste clatite punem cateva bucatele de unt / Over the crepes we put some pieces of butter.

Sosul de vanilie / Vanilla sauce

1. Galbenusurile le amestecam bine cu zaharul, smantana si zaharul vanilinat dupa care se toarna peste clatite si dam tava la cuptor timp de 10 minute in timp ce pregatim bezeaua / Mix the egg yolks well with sugar, cream and vanilla sugar then pour over the crepes and place the tray in the oven for 10 minutes while we prepare the meringue.

Bezea / Meringue

1. Albusurile se bat bine cu zaharul dupa care se toarna peste clatite si sosul de vanilie / Beat the egg whites with sugar and then pour it over the crepes and vanilla sauce.

2. Se da din nou la cuptor la foc mic pana se rumeneste bezeaua / Place it again in the oven on low heat until golden brown meringue.

3. Se servesc calde cu diferite topping-uri sau cu ciocolata rasa deasupra / Serve it hot with different toppings or grated chocolate.

Budinca de orez / Rice pudding

Ingrediente / Ingredients

• 250 g orez / 250 g rice
• 1 praf de sare / a pinch of salt
• 2 linguri unt / 2 tablespoons butter
• 5 oua / 5 eggs
• 200 g branza de vaci / cottage cheese
• 100 g zahar pudra / 100 g powdered sugar
• 3 linguri zahar tos / 3 tablespoons granulated sugar
• 1 lingura esenta vanilie / 1 tablespoon vanilla essence
• 500 g caise / 500 g apricots
• 1 l lapte / 1 l milk

Mod de preparare / Method of preparation

1. Se spala orezul in mai multe ape si se fierbe in 500 ml lapte cu putina sare / Wash the rice thoroughly and boil it in 500 ml milk with a little salt.

2. Se lasa sa se raceasca, dupa care se amesteca cu 3 linguri de zahar tos / Let it cool down and then mix it with 3 tablespoons of granulated sugar.

3. Se bat 3 galbenusuri si se amesteca cu branza, zaharul pudra si esenta de vanilie. Se mixeaza pana se obtine un amestec cremos / Beat 3 egg yolks and mix it with cheese, powdered sugar and vanilla essence. Mix it until you get a creamy mixture.

 

 

4. Se pune jumate din cantitatea de orez intr-un vas termozistent mai mic uns cu unt. Dupa aceea se intinde in strat uniform amestecul de branza, se aseaza caisele taiate jumatati si se acopera cu restul de orez / Place half of the rice in a smaller thermo-resistant bowl greased with butter. Then spread in a uniform layer of the cheese mixture and  place the apricots, cut into halves and cover with remaining rice.

 

5. Se bat 2 oua cu 500 ml lapte si se toarna peste budinca / Beat 2 yolks with 500 ml milk and pour over pudding.

6. Se introduce vasul in cuptorul preincalzit circa 30 de minute / Place  bowl in preheated oven for 30 minutes.

7. Intre timp se bat albusurile spuma tare si se intinde peste budinca. Se introduce din nou in cuptor pentru 8-10 minute, pana se aureste usor / Meanwhile beat egg whites well and spread over the pudding. Put it back in oven for 8-10 minutes until it gets a golden colour.

8. Se decoreaza cu caise si frunze de menta / Decorate with apricots and mint leaves.

Galuste cu prune / Plum Dumplings

Ingrediente (pentru 24 bucati)/ Ingredients (for 24 pieces)

• 24 prune mici / 24 small plums
• 500 gr branza de vaci / 500 g cottage cheese
• 100 gr unt / 100 g butter
• 6 linguri cu varf zahar / 6 tbsp sugar (full)
• 200 gr gris / 200 g semolina
• 1 esenta vanilie / 1 vanilla essence
• 2 galbenusuri de ou / 2 egg yolks
• faina cat cuprinde / flour as needed

Pesmetul /  Breadcrumbs

• 200 gr pesmet auriu / 200 gr golden breadcrumbs
• 100 gr unt / 100 g butter
• 4 linguri zahar / 4 tablespoons sugar
• 1 lingurita scortisoara / 1 teaspoon cinnamon

Preparare / Preparation

• Freaca untul cu zaharul pana acesta se inmoaie / Mix the butter with sugar until it softens.

• Adauga grisul si branza si  framanta  pana se omogenizeaza adaugand esenta si galbenusurile / Add cheese and semolina and knead by hand until the dough is homogenized,  adding vanilla essence and egg yolks.

• Se framanta din nou si la final se incorporeaza faina obtinand un aluat careia ii puteti da usor forma de bila / Knead again, adding the flour, getting a dough which can easily be shaped into balls.

• Pe masa de lucru dati cu putina faina si  infainati-va si mainile. Imparte aluatul in 24 de bucati egale / Powder the work table and the hands with a little flour. Divide the dough into 24 equal pieces.
• Se modeleaza bile din fiecare bucata de aluat / Shape balls out of each piece of dough.
• Intre timp se pune o oala mai mare plina cu apa pe foc pana la fierbere. Cand apa a clocotit se da  focul pe mic, astfel incat apa sa ramana fierbinte / Meanwhile, put a deep pot of water to boil. When the water start to boil reduce the flame so that the water stays hot.
• Fiecare bila obtinuta se formeaza intr-un disc asezand o pruna in centru si  ridicati marginile inchizand aluatul in jurul prunei. Se freaca intre palme pentru a face o bila / Form a disk out of one of the balls and put a plum in the centre, raise the edges closing the dough around the plum. Roll it between your palms to give it back the shape of a ball.

• Intr-o tigaie larga se topeste untul, adaugand pesmetul  si se prajeste la foc mediu, amestecand constant pana pesmetul este usor prajit, cca 2-3 minute. Se adauga zaharul si scortisoara si se stinge focul / In a large pan melt the butter, add breadcrumbs and fry on medium heat, stirring constantly until breadcrumbs are slightly toasted, about 2-3 minutes. Add sugar and cinnamon and  switch off  the heat.

• Cand sunt  modelate toate galustele se aseaza pe rand in apa care fierbe (dar nu clocoteste) si se lasa sa fiarba pana se ridica la suprafata, cca 5 minute. Bilele se pot lipi usor de fund, asa ca se scutura usor oala din cand in cand / When all the dumplings are shaped, place them in the boiling water over low heat and let it simmer until they rise to the surface, about 5 minutes. Balls can easily stick to bottom, so gently shake the pot from time to time.

• Se scot bilele  cu o paleta cu gauri si se tavalesc prin pesmet / Remove the balls and roll them into bread crums mixture. 

• Se servesc calde cu zahar si scortisoara / Serve them hot with additional sugar and powdered cinnamon.