Moldovan "Mule"
Moldovan "mule" are a kind of small crepes rolled with sweet cheese and baked to perfection in the oven. These delicate, soft, and delightful treats literally melt in your mouth. Also known as "sweet cheese crepes" in some parts of Moldova, they are famously called "mule" in others and make for a traditional and popular Moldovan dessert, especially at festive gatherings.
As a child, I eagerly awaited family Christmas visits to my aunt’s house, where there was always a small pot of these mule pancakes simmering on the stove. You can cook them similarly, on low heat and slowly. Nobody ever left a single roll uneaten.
Tip: You can freeze a tray of assembled mule in advance; they hold both their flavor and texture well. See the instructions for more details.
Prepare the crepes with your preferred recipe. They can be made slightly in advance but not too many hours ahead to maintain flexibility.
I prefer this Classic Crepes recipe, they are consistently thin and perfectly shaped.
Grease a deep oven tray with 20g of softened butter.
Combine 500g of cheese with 100g of sugar, 1 egg, vanilla extract, and optionally, raisins or cranberries.
Turn all the crepes so the darker, fried side faces up.
Divide each into four pieces.
Align a crepe quarter so that the corner is positioned to your right, as illustrated.
Add 1 teaspoon of the cheese filling at the base of each crepe section.
Fold the bottom corner over.
Fold in the right corner so it aligns with the bottom edge.
Roll upward snugly to create a triangular shape with a pointed end.
Give another twist to complete the first pancake.
With practice, the rolling process becomes easier.
Neatly place all cheese rolls into the buttered tray. They can slightly overlap, or you can arrange them in stacked rows.
For the first layer, sprinkle small slices of butter over the rolls.
Repeat for additional layers, or it’s fine to stop here.
Pour half a glass of water over the rolls. Wet a piece of baking paper, crumple it, and cover the rolls with it.
Cover the tray with aluminum foil or a lid and bake in a preheated oven at 200°C for 1 hour. For stovetop preparation, add a bit of water to the pot, cover, and cook slowly over low heat.
If preparing for later, place the uncooked tray in the freezer. When needed, thaw for a few hours, and bake as instructed without preheating.
After baking, remove the foil and paper. Let them rest briefly before serving. Enjoy them warm and plain, or pair them with sour cream and jam.
Bon appétit!
