Crêpes with Cream Cheese and Vanilla Sauce (Austrian Topfenpalatschinken mit Vanillesauce)

Topfen for the region, Palatschinken (pancakes): Austria, Central and Eastern Europe area, in Germany they are called Pfannkuchen. A little bit thicker than crêpes, but much thinner than the American pancakes. And I believe Austrians use more butter and oil to fry them than the French. (And the dough is a bit more fluffy.) In Austria they are typically filled with apricot jam or curd cheese cream and they roll them (not fold them). "Mit Vanillesauce" with vanilla sauce. So, there is the basic pancake/crêpe and then there are different accompaniments. Traditionally, they are stuffed with cheese and served with a vanilla sauce similar to a crème anglaise. Another common addition is raisins (or other dried fruit) in the cream cheese.

Crêpes:
1 cup all-purpose flour, unbleached
1 pinch salt
2 Tbsp. sugar
1 cup milk
2 large eggs
1 Tbsp. lemon juice, freshly squeezed

Cream Cheese Filling:
1 cup sweet cream cheese (250 g)
½ cup sour cream
½ cup cream
½ cup cup icing sugar (50 g)
2 Tbsp. lemon juice, freshly squeezed
4 Tbsp. raisins (optional)
3-4 Tbsp. rum

Vanilla Sauce:
1-2 vanilla pods or 1-2 tsp. vanilla powder
3 Tbsp. cornstarch
0.3 cup granulated sugar (70 g)
4 cups whole milk (1 L)

For the Crêpe Batter:
Mix all of the ingredients with a whisk, cover and let rest for 20 minutes (in the fridge). If you use vanilla pods instead of vanilla sugar, cut them lengthwise and scrape out the core.

Depending on the flour, after the 20 minutes rest you may add more flour or milk to the dough.

In a small pan, make very thin crepes. In the blogpost above, I added a youtube tutorial on making crepes, if you didn't make some yet.

For the Filling:
Mix all of the ingredients for the cream cheese filling.

For the vanilla sauce: Put the milk in a pot. Put aside 10 Tbsp. of the milk. Heat up the pot with the milk. Mix the sugar and the cornstarch with the 10 Tbsp. of milk. When the milk in the pot begins to boil, switch to lower level. Add the vanilla-starch-mix. Stir for a few minutes, until the sauce becomes thicker.

Assembly:
Fill the crêpes with 2-3 Tbsp. of cream cheese filling and form rolls.

Serve with hot vanilla sauce poured on top.