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We’ve been eating crepes for the past 2 weeks for breakfast and I’m pretty sure I’ll never grow tired of them. These Russian crepes with cheese are our favorite breakfast and I love that they can be prepared ahead of time; making it the ideal breakfast dish for company.
I had fun making this video and my husband decided to keep it “uncensored” and include the embarrassing footage; he thought it would be more entertaining. In the end, I hope you are inspired to go on and become a crepe-making ninja.
Watch How To Make Russian Crepes:
In unrelated, but good news: last night was my final night shift; no more flipping back and forth torture and constantly thinking about my sleep schedule. I start the day shift on Monday. I’m so excited to get my normal energy and spunk back. After all, I need that energy to keep up with things like cooking, blogging… and a gazillion other things. The Mr. and I are celebrating my transition to days with our usual (and favorite) salsa; ceviche.
P.S. I have some variations of crepes posted on the blog including: Crepes with Meat and Mushrooms, and Crepes with Cheese and Pineapple . You can find the original recipe by clicking here.
Nalesniki with Cheese and Raisins (Russian Crepes)
Makes 15, 8-inch crepes Note: Substitute 4 Tbsp butter with 4 Tbsp olive oil for a healthier version!
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How to Make the Crepes:
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Put all of the ingredients for the crepes (in the order that they are listed) in a blender and blend until well combined: 1/2 cup lukwarm water, 1 cup milk, 4 eggs, 4 tbsp melted butter (or olive oil), 1 cup flour.
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Melt a dot of butter in a non-stick skillet over medium heat (2 skillets make the process go faster).
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As you are pouring into the skillet, swirl the batter to evenly coat the bottom. If you get any small gaps, you can fill them with more batter. Depending on the size of your skillet; add about 2-3 Tbsp of batter. I use a small ladle.
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Once the bottom is lightly golden (about a minute or less) flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get lightly golden and plop the crepe out onto a cutting board.
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Repeat with remaining batter; you may not need to dot with butter after the first time if your skillet is a good one (and remember there is butter in the batter). Don’t stack hot crepes on top of each other. Once they are just warm or room temp, they can be stacked.
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Don’t panic, my first crepe never turns out nice so I wolf it down to conceal the evidence!
How to make cheese filling and complete nalesniki:
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In a colander, rinse the cottage cheese with cold water and drain well.
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Mash the cream cheese, cottage cheese and sugar with a potato masher until well combined and creamy. Cottage cheese will still be a little lumpy.
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Using a spatula, spread 2 generous Tbsp of cheese filling on each crepe.
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Sprinkle with about 15 raisins.
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Roll the crepe into a log and cut in half.
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Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.
To Serve:
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Melt about 1 Tbsp of butter in a skillet and sauté the rolled cheese crepes on medium heat until golden brown on both sides. They don’t take long to sauté. Be careful not to burn them.
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Dust with powered sugar (optional) and serve with sour cream or jam on the side.
