Crepes with Cheese (Nalisniki – Налисники)
Servings: 20-24 guest
Author: Valya's Taste of Home
Ingredients you will need:
1.5quarts– 1% milk+how much needed to make it to desire thickness
8medium – eggs
¼cup- canola oil
5cups– all-purpose flour
3lbs.– Darigold Cottage Cheese
28 oz. – cream cheese softened
1tsp.– vanilla extract
3tbsp.– unsalted melted butterto 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.
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