Nalesniki with Cheese and Raisins (Russian Crepes)
User Reviews
5
129 reviews
Excellent
Nalesniki with Cheese and Raisins (Russian Crepes)
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Nalesniki with Cheese and Raisins are thin Russian crepes filled with a blend of cream cheese, cottage cheese, and sweetened with sugar and raisins. The batter combines milk, water, eggs, flour, sugar, and butter to create delicately light crepes. The filling is creamy with a subtle sweetness and fruity bursts from the raisins. These crepes are gently cooked until lightly golden on both sides and can be served dusted with powdered sugar.
Description
The batter for these Russian crepes is blended from lukewarm water, milk, eggs, melted butter, flour, sugar, and a pinch of salt to ensure smoothness and light texture. The batter is sautéed in a non-stick skillet with minimal butter, forming thin, evenly cooked crepes with lightly browned edges. Once cooked, the crepes are filled with a mixture of cream cheese, cottage cheese, sugar, and plump raisins, blending creamy and slightly sweet elements.
The crepes can be dusted with powdered sugar before serving to enhance their sweetness. This preparation results in a tender, slightly sweet crepe with a creamy filling punctuated by raisins. These nalesniki make a gentle dessert or breakfast item with a balance of textures and flavors.
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Ingredients
For the Batter:
- ½ cup water lukewarm
- 1 cup milk
- 4 egg large
- 4 Tbsp butter melted. Plus more to sauté, unsalted
- 1 cup all-purpose flour you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose
- 2 Tbsp sugar
- Pinch salt
For the Filling:
- 8 oz cream cheese at room temperature, package
- 16 oz cottage cheese small curd
- 1/4 cup sugar
- 1/2 cup raisins
- powdered sugar optional, for serving
Instructions
How to Make the Crepes:
- Put all of the ingredients for the crepes (in the order that they are listed) 1/2 cup warm water, 1 cup milk, 4 large eggs, 4 Tbsp melted butter, 1 cup flour, 2 Tbsp sugar and a pinch of salt in a blender and blend until well combined.
- Melt a dot of butter in a non-stick skillet over medium heat (2 skillets make the process go faster).
- 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.
- 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. 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. 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:
- In a colander, rinse the cottage cheese with cold water and drain well. 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.
- Using a spatula, spread 2 generous Tablespoons of cheese filling on each crepe and sprinkle with about 10-15 raisins.
- Roll the crepe into a log and cut in half. Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.
To Serve:
- Melt about 1 tablespoon 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.
- Dust with powered sugar (optional) and serve with sour cream or jam on the side.
Nutrition Information
Show Details
Calories
429kcal
(21%)
Carbs
44g
Protein
17g
(34%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Cholesterol
152mg
(51%)
Sodium
424mg
(18%)
Potassium
330mg
(7%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
832IU
(17%)
Vitamin C
1mg
(1%)
Calcium
135mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 7people
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbs | 44g | |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 152mg | 51% |
| Sodium | 424mg | 18% |
| Potassium | 330mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 832IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
129 reviews
Excellent
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