501 W Franklin Street, Suite 106, Chapel Hill, NC, 27516


Cherry Cheese




1 1/2 cups 2% milk

3 large eggs

2 tablespoons butter, melted

2/3 cup all-purpose flour

1/2 teaspoon salt


1 cup 4% cottage cheese

3 ounces cream cheese

1/4 cup sugar

1/2 teaspoon vanilla extract


2 cups frozen cherries

2/3 cup water

1 tablespoon water

1/4 cup sugar

1 tablespoon cornstarch


  1. In a bowl, mix together milk, eggs and butter. In a separate bowl, mix together salt and flour; add to milk mixture and mix together well. Cover and refrigerate for 2 hours.

  2. Heat a lightly greased 8-inch nonstick frying pan. Pour 2 tablespoons of batter into the bottom of the pan. Tilt pan until the bottom is evenly filled. Cook until top appears dry and edges begin to brown. Flip and cook for an additional 30 seconds. Remove and place on paper towel. Repeat for remainder of batter. Once cool, wrap all crepes in foil and refrigerate for 30 minutes.

  3. In a blender, process the cottage cheese until smooth. Remove from blender and mix together with cream cheese until smooth. Beat in sugar and vanilla extract. Spread 1-2 tablespoons onto each crepe. Fold opposite sides of crepe over filling.

  4. Grease a baking pan. Place crepes seam side down into the pan. Bake uncovered at 350° for 10-20 minutes or until heated well.

  5. In a medium saucepan, add cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Combine cornstarch and remaining water and stir until smooth. Stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes. Serve with crepes.