These Crepes with Cheese recipe has been passed down from generation to generation. My mom used to make these crepes all the time and each time was like a first for us kids. She made the crepes in a skillet and was really good at making perfect circles every time. I had a hard time making the circles that well whenever I made them.
Later, I got a crepe maker as a wedding gift and that solved my problem. I have been using it ever since and always have perfect circles, same thickness, same color. It’s the easiest thing to use and it’s so much quicker than making them on the skillet.
You can adjust the thickness of the crepes by making a thicker batter. I will have a link below if you would like to get one of these Crepe Makers for yourself and make your life easier.
They are a family favorite for us; seems like kids can never get enough when they’re around. They are so soft; they melt in your mouth. The vanilla in this crepes recipe gives them a wonderful vanilla flavor and aroma.
This portion is a little big for a small family; you can split this recipe in half or you can refrigerate leftovers and reheat it on a skillet. They’ll still be very delicious. If you add some cream and Blueberry Coulis Sauce that I used for Mini Blueberry Cheesecakes, it will taste absolutely amazing! 🙂
Ingredients you will need:
1.5 quarts – milk (+how much needed to make it to desired thickness)
8 medium – eggs
½ tsp. – salt
¼ cup - olive oil (not pictured)
5 cups – all-purpose flour
3 lbs. – Darigold Cottage Cheese
2 (8 oz.) – cream cheese softened
1 cup – sugar
1 tsp. – vanilla extract
3 tbsp. – unsalted melted butter (to coat crepes between layers)
How to make batter:
1. In a medium bowl add milk, eggs, salt, and oil.
2. Beat it with hand whisker for a minute.
3. Sift in the flour and mix it for a couple of minutes or until the mixture is smooth.
4. Add more milk; mix it well so batter not so thick.
5. Pour some of the batters into crepe making plate.
6. Heat the crepe maker.
7. Dip the crepe maker into the plate.
8. Cook it for 15-20 seconds (I turn them over so they can cook for another 5 second, this prevents from sticking to each other).
Making the cheese for the crepes:
1. The small guard of the cottage cheese is too big for these crepes, so I put it through the grinder.
2. In a medium bowl add cottage cheese, cream cheese, sugar, and vanilla. Mix it with a hand mixer for 2 minutes or until all combined.
How to assemble crepes:
1. Place one crepe on the cutting board with the dull side up and shiny side lying on the board (I like to place them that way so when you roll these crepes they will look nice and shiny).
2. Put a rounded tablespoon full of cream. Spread it evenly, roll it into a nice tight roll, cut it in half and place them on the ceramic pan.
3. When the first row is covered with cheese crepes, coat the crepes with melted butter ( I use cheese crepe to coat the rows with butter).
4. I place the second row of the crepes opposite way, so the rows come out nice and even.
5. Repeat this steps until you use all the crepes and cheese. Cover with foil. Bake it for 45 minutes at 350 F. You can also refrigerate them until ready to cook. It can stay in the fridge for a couple of days before cooking. These crepes are a good dessert that can be prepared ahead of time.
6. Remove from the oven and enjoy.
- Ingredients you will need:
- 1.5 quarts – 1% milk +how much needed to make it to desire thickness
- 8 medium – eggs
- ½ tsp. – salt
- ¼ cup - canola oil
- 5 cups – all-purpose flour
- 3 lbs. – Darigold Cottage Cheese
- 2 8 oz. – cream cheese softened
- 1 cup – sugar
- 1 tsp. – vanilla extract
- 3 tbsp. – unsalted melted butter to coat crepes between layers
-
In a medium bowl add milk, eggs, salt and oil.
-
Beat it with hand whisker for a minute.
-
Sift in the flour and mix it for couple of minutes or until the mixture is smooth.
-
Add more milk; mix it well so batter not so thick.
-
Pour some of the batter into crepe making plate.
-
Heat the crepe maker.
-
Dip the crepe make into the plate.
-
Cook it for 15-20 seconds (I turn them over so they can cook for another 5 second, this prevents from sticking to each other).
-
Making the cheese for the crepes:
-
The small guard of the cottage cheese is too big for these crepes, so I put it through the grinder.
-
In a medium bowl add cottage cheese, cream cheese, sugar and vanilla. Mix it with hand mixer for 2 minutes or until all combined.
-
How to assemble crepes:
-
Place one crepe on the cutting board with the dull side up and shiny side lying on the board (I like to place them that way so when you roll these crepes they will look nice and shiny).
-
Put rounded table spoon full of crème. Spread it evenly, roll it into a nice tight roll, cut it in half and place them on the ceramic pan.
-
When the first row is covered with cheese crepes, coat the crepes with melted butter (I use cheese crepe to coat the rows with butter).
-
I place the second row of the crepes opposite way, so the rows come out nice and even.
-
Repeat this steps until you use all the crepes and cheese. Cover with foil. Bake it for 45 minutes at 350 F. You can also refrigerate them until ready to cook. It can stay in the fridge for couple of days before cooking. These crepes are good dessert that can be prepared ahead of time.
-
Remove from the oven and enjoy.
Here is the link for you if you would like to purchase that crepe maker.
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These look so good Val! I grew up eating something similar that my mom made for us and to this day crepes are a favorite weekend breakfast for us.
Thanks Katya! They are so delicious, and great for any time of the day!
Cheese pancakes sound delicious. But then, anything with cheese is good with me.
Thanks Dannii! This crepes are great. 🙂
These crepes look incredible! I love the cheese filling and the presentation. Such a wonderful idea to make these since it's been in your family for generations!
It is Gayle. They bring lots of childhood memories. They are very delicious and the great thing about this recipe is you can make it ahead of time. Thanks again Gayle. 🙂
Wow just love your pics! It looks so good that I want to make it! Thank u for sharing it with us! God bless!!!
Thank you Tatyana! That is so sweet of you! 😉
Hi Valya, Thank you so much for sharing your recipes. I would like to share that I also have the same pancake gadget for many years and I love it! Really important not to scratch the surface or it'll ruin the pancake top. I also like to add a little of baking soda (like 1/4 tsp) and small amount of sugar into the pancake batter when I make blinchiki. I love your addition of vanilla, I will definitely incorporate that next time I'm making the blinchiki. Thank you, again for taking the time to share your beautiful creations with us.:) Keep up the great work!
Yes. You have to be careful not to scratch the top or it will start peeling. I tried adding baking soda to the batter in the past. It makes блинчики much harder. I like it better with out it. Crepes are so much softer. Thanks Tanya! 😉
Oh my! My most favorite dish for any time of the day and all day! I can eat this for breakfast, lunch, dinner and in between all those! Yuuuuuuuuummmmmyyyyy!!! 🙂 thanks so much for sharing this!!!
Thanks Natasha! I agree. They are really good. 🙂
Yummy..My favorite dessert...I make my filling with Farmers cheese instead of cottage cheese....they come out delicious....Reminds me to make some this week....
You can make filling out of farmers cheese too. I've done it in the past. Thanks Olga! 🙂
My mom makes blinchiki very similar to these. I adore them. This is a wonderful recipe that I'll be making on Sunday for sure. Thanks for sharing.
Thanks Kathy! They are really good. I love them a lot too. Let me know how they turned out for you and how you like them. 🙂
One of my favorite home cooked meals in the world. Looks like its time to go food shopping and try to make it as good as the picture. Nice Job Valya!
Thanks Slavic! They are really good 🙂
If I have 5 people in my family is it better to cut this blinchiki recipe in half ?
It's up to you. You can easily split this recipe in half.
Thank you !
Hi Valya, looks delicious! If I wanted to make these with strawberries and Nutella, how can I make them a little thicker? Thanks!
Add less milk. I hope that helps.