Crepes with Cheese (Nalisniki – Налисники)

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.

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Crepes with Cheese (Nalisniki - Налисники)

Prep Time

1 hr 15 mins

Cook Time

45 mins

Total Time

2 hrs

 

Course: Crepes with Cheese (Nalisniki – Налисники)

Servings: 20 -24 guest

Author: Valya's Taste of Home

Ingredients

• 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

Instructions

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 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 batter into crepe making plate.
6. Heat the crepe maker.
7. Dip the crepe make 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).
9. Making the cheese for the crepes:
10. The small guard of the cottage cheese is too big for these crepes, so I put it through the grinder.
11. In a medium bowl add cottage cheese, cream cheese, sugar and vanilla. Mix it with hand mixer for 2 minutes or until all combined.
12. How to assemble crepes:
13. 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).
14. 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.
15. 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).
16. I place the second row of the crepes opposite way, so the rows come out nice and even.
17. 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.
18. 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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