Farmer’s Cheese Crepes with Blueberry Sauce

Farmer’s Cheese Crepes with Blueberry Sauce are a game changer. They’re not your average crepe, as you know it. These crepes are filled with a velvety smooth, lightly sweetened filling of farmer’s cheese and cream cheese and it will remind you of cheesecake. The Blueberry Sauce is a dream, too! You can swap any berry in the recipe and make it with whatever you have on hand.

Fresh Cheese filled Crepes w/ Blueberry Sauce | By LetTheBakingBeginBlog.com | @Letthebakingbgn

Nalisniki or ‘Russian filled crepes” are one of those things that are present any time there is a large gathering of people, such as weddings, parties, babyshowers, birthdays, or at least every time we have a get-together ‘pot luck’ style, someone always brings crepes.

Now with the holidays coming up, I wanted to share one more recipe of the crepes (Nalisniki) that I use when using the special crepe maker, like this one, where you dip the rounded top pan into the batter and cook it only on one side. When we just came to the US, we were mezmerized by this thing, haha!

Fresh Cheese filled Crepes w/ Blueberry Sauce | By LetTheBakingBeginBlog.com | @Letthebakingbgn

The reason why one might want to use this special crepe making pan, is that by dipping the skillet into the batter you only pick up a thin layer of it, which allows you to make super thin crepes. Paired with the Farmer’s Cheese filling, the finished product is very soft, very tender that you can virtually eat with your lips. 
Fresh Cheese filled Crepes w/ Blueberry Sauce | By LetTheBakingBeginBlog.com | @Letthebakingbgn

Fresh Cheese filled Crepes w/ Blueberry Sauce

Author: Marina | Let the Baking Begin!
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 20 crepes

Ingredients

Batter:

  • 1 cup warm milk
  • 3-4 eggs
  • 1 cup all purpose flour
  • 2 tbsp melted butter
  • 1/4 tsp salt

Filling:

  • 12 oz. of cottage cheese, farmers cheese or ricotta cheese 1 1/2 cups
  • 2 oz. cream cheese softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract

Blueberry Sauce

  • 2 cups fresh or frozen blueberries
  • 1/3 cup water
  • 1/3 cup sugar
  • 1 1/2 Tbsp cornstartch
  • 2 Tbsp water

To bake

  • 2-4 tbsp grated butter (to sprinkle between crepes when layering the crepes in the baking dish)

Instructions

Make the blueberry sauce

  1. Combine the blueberries, water, and sugar in a medium sauce pot. Bring to a boil over medium heat, then reduce the heat and cook until the berries are softened slightly, about 1-2 minutes. 
  2. In a small cup combine the 1.5 tablespoons cornstarch and 2 tablespoons water. 

    Add the cornstarch mixture to the blueberries, whisk and bring it back to a boil. Then, cook for 3-4 minutes stirring constantly until the cornstarch flavor has disappeared. 

    Remove from heat, let come to room temperature, then refrigerate until needed

To make the Crepe Batter

  1. Using mixer fitted with the paddle attachment, on medium speed mix together eggs, flour (it will be thick) and salt until smooth.
  2. Slowly start adding warm milk 1/4 at a time, making sure that each addition is fully incorporated, before adding any more.

  3. Lastly add the melted butter and also mix until smooth.
  4. For best results let rest for 30 minutes to 1 hour.

To cook the crepes:

  1. Pour the batter in a shallow wide dish (or the one that comes with the crepe maker) and dip the pan into the batter. Let the crepe cook for 30-40 seconds, or until no wet spots are seen on top.
  2. In one swift motion flip it onto a large plate. Repeat until no more batter is left.

To make the Filling

  1. In a bowl, mix all the ingredients until smooth.

To Fill Crepes:

  1. Take the stack of nalisniki or creps and flip them cooked/browned side down.
  2. Take about a tablespoon of filling, place it in the middle and spread along the middle third of the crepe.

  3. Fold the right side towards the center, then the opposite side. Now roll the crepe jelly-roll fashion away from yourself. 

  4. Fill a glass baking dish with rolled nalisniki, grating some butter between each layer of crepes. Bake in the 350F oven for about 30 minutes, or until hot throughout.

To Serve:

  1. Place 2-3 rolled crepes onto a plate. Spoon some blueberry sauce on top.

Recipe Notes

Serve hot nalisniki with a choice of jam, honey, condensed milk, caramel, sour cream or a fruit sauce.

You can fill the nalisniki a day ahead, cover in plastic wrap and refrigerate until ready to serve. 30 minutes before serving, pop them in the hot oven and then serve

If you're using a conventional skillet method, increase the milk amount from 1 cup to 3 cups.

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Comments

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  • Katerina P.

    Hi! I wanted to clarify exactly how much butter is needed for the crepes? It says 2 tablespoons melted but then says half stick butter plus salt.

    · Reply
    • I just changed the instructions to include the clarification. The 2 tablespoons go in the batter, then another 2-4 tablespoon can be greated between the crepes if you’re going to bake them in the oven.

      · Reply
      • Katerina P.

        Thanks so much for the clarification!

        · Reply
  • […] Farmer’s Cheese Crepes with Blueberry Sauce– Crepes filled with smooth and sweet farmer’s cheese. […]

    · Reply
  • […] Farmer’s Cheese filled Crepes (Nalisniki): Super popular recipe among Slavic community. We have them at every wedding, birthday and Babyshower party. Try them and you’ll see why! […]

    · Reply
  • […] If this doesn’t get your taste buds tingling then we don’t know what will! Fresh Cheese filled Crepes with Blueberry Sauce – enough said. Check out the full recipe via Let the Baking Begin. […]

    · Reply
  • Anna

    this looks amazing!! do you serve the blueberry sauce cold? and would i be able to make it a day in advance?

    · Reply
  • Carol

    Must make these soon. It has been years since I had some and I am getting away from making traditional recipes (Ukrainian) that I love so much. These do not take long to whip up so I will get on it.

    · Reply
    • Hi Carol, this reminds me to make a batch myself 🙂 I think I will try substituting milk for buttermilk this time and may be adding a bit more flour to make them thicker – should be yummmy!

      · Reply
  • Homemade Fresh Cheese {Домашний Творог}

    […] (aka vareniki). I even know some pretty smart moms whose kids do not eat fresh cheese, generously stuff crepes and serve them for breakfast. Sneaky, huh? No, just […]

    · Reply
  • marina s

    Thanks for your comment! Congrats on your pregnancy and hope hope you will share how you liked the recipe once you have tried it!

    · Reply
  • Anonymous

    Yum! Just by looking at the pictures is making me drool. Being 5 months pregnant doesn't help either. I am going to make some tonight my craving won't let me live otherwise. Thanks for the recipe! 🙂

    · Reply

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