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Baked Romanian Crepes Stuffed with Urdă Ricotta and Fresh Dill
Treasured Romanian regional specialty: tender thin crepes filled with fresh sweet urdă (whey ricotta), plump raisins, lemon zest, and delicate dill, baked in a rich sour cream and vanilla custard bath.
Prep
20 min
Cook
25 min
Total
45 min
Oven
190°C (170°C vent.)
Ingredients
servings
4
- Flour for crepe batter160 g
- Whole milk350 ml
- Eggs for crepes2 pc
- Fresh sweet urdă (whey ricotta cheese)350 g
- Powdered sugar for filling80 g
- Fresh dill very finely minced15 g
- Raisins soaked in warm rum or water50 g
- Thick sour cream for topping200 g
- Egg beaten with sour cream1 pc
- Butter for greasing dish20 g
- Vanilla sugar1 tsp
Preparation Steps
1
Whisk flour, milk, 2 eggs, and a pinch of salt into a smooth batter; fry 8 thin crepes on both sides in a buttered skillet.
2
Mix fresh urdă with powdered sugar, vanilla, plump raisins, and finely minced dill. Spoon 2 tablespoons of filling along each crepe, fold edges, and roll into neat cylinders.
3
Nestle rolled crepes into a buttered baking dish. Whisk sour cream with 1 egg and 1 tablespoon vanilla sugar, pour over the crepes, and bake at 190°C for 20-25 minutes until puffed and bubbly-golden. Serve warm.
Cooking Journal
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Nutrition Facts
per servingCalories
380
Protein
18g
Carbohydrates
38g
Fat
17.5g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Folclor Gastronomic Românesc / Patrimoniu Tradițional Deschis (Institutul Național al Patrimoniului & Arhivele Tradițiilor Culinare)
Legal status: Domeniu Public (Legea nr. 8/1996 privind dreptul de autor) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
