Cheese Nalisniki-Crepes
These Cheese Nalisniki-Crepes are simply incredible! They start with a simple crepe recipe and are filled with a creamy cheese filling.
They have a good amount of vitamins. Some of my kids would not eat farmers cheese on its own. And by knowing how healthy this cheese is, I love making Nalisniki, because that way all the kids are up to it. Since childhood, I remember my mom made them. Cheese Nalisniki are very popular in European families.
Almost every other week we make them and never getting bored from them.
Let me tell you something, they will melt in your mouth, I promise. And if you think that crepes are hard to make, then after trying these step by step instructions, you will realize how easy this is. Blender and crepe maker does all the work:)
They also freeze well, so feel free to double the batch!
Ingredients:
For the crepes:
7 eggs
2 cups flour
5 tbsp sugar
2 cups milk
1 tsp vanilla extract
1 stick melted unsalted butter
2 tbsp corn oil
1/2 cup boiled water
pinch of salt
For the filling:
8oz cream cheese, room temperature
1/3 cup sugar
3 cups (20 oz) farmers cheese
1 tbsp vanilla extract
cinnamon
Or
1. In a blender, combine eggs+sugar+milk+vanilla+flour+salt and mix until batter is smooth. Add melted butter+oil+water and blend for few more seconds(10-15)
2. If you are using a pan, Heat non-stick pan and pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook on each side for about 1-2 minutes.
P.S. I used my electronic crepe maker, it’s my favorite so far. But you can use a pan as well.
Cook all the crepes and let them cool.
With a hand mixer, mix well cream cheese + sugar + vanilla . Add farmers cheese and mix with a spoon. DO NOT mix the farmers cheese with a mixer, just use a spoon. Sprinkle some cinnamon over the cheese mixture and mix everything well with a spoon.
Or
Using a knife, spread 1 tbsp of cheese filling on each crepe and roll them into a log.
To serve:
When I am serving my crepes for a big party, I put few slices of unsalted butter between the layers of crepes and bake them covered in foil at 350 degrees for about 15 minutes. You can use condensed milk as well instead of butter. The crepes will taste absolutely delicious.
But when I am serving them for my family as a breakfast, I am just heating the non-stick pan with 1 tbsp of butter and saute the crepes until they are light brown. I love when the edges are crispy:)
Serve with sour cream and honey or jam on the top.
