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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.

Farmer’s cheese crepes on a plate topped with a blueberry sauce.

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!

Farmer’s cheese filled crepes rolled and stacked on a plate drizzle with a homemade blueberry sauce.

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. 
Easy Farmer’s cheese filled crepes topped with a blueberry sauce with a fork.

Try these other great Crepe Recipes:

Fresh Cheese filled Crepes w/ Blueberry Sauce

5 from 3 votes

Homemade crepes filled with a creamy sweetened Farmer’s
cheese mixture served with a sweet blueberry sauce.

Author: Marina | Let the Baking Begin!
Course: Breakfast
Cuisine: Russian, Ukrainian
Keyword: crepes
Calories: 120 kcal
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 20 crepes



  • 1 cup warm milk (1 cup if using the crepe maker, or 3 cups if using a regular nonstick skillet)
  • 3-4 eggs
  • 1 cup all-purpose flour
  • 2 tbsp melted butter
  • 1/4 tsp kosher salt


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

Blueberry Sauce

To bake

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


Make the blueberry sauce

  1. Combine 2 cups blueberries, 1/3 cup water, and 1/3 cup sugar in a medium saucepot. 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 a mixer fitted with the paddle attachment, on medium speed mix together 3-4 eggs, 1 cup flour (it will be thick) and salt until smooth.

  2. Slowly start adding 1 cup warm milk 1/4 at a time, making sure that each addition is fully incorporated, before adding any more.

  3. Lastly, add 2 tbsp melted butter and also mix until smooth.

  4. For best results let rest for 30 minutes to 1 hour.

To cook the crepes:

  1. To make with the crepe maker: 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.

    To make in an 8-inch non stick skillet: If you don't have the special crepe maker, you can cook them in an 8 inch round nonstick skillet instead. Just add enough crepe batter to coat the bottom of the skillet and cook over medium heat until you're able to gently flip the crepe. Then cook on the other side for 1 minute and remove to a plate. I like using THIS spatula to help me flip or transfer the crepes.

  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 together 12 oz cottage cheese, 2 oz cream cheese, 1/4 cup sugar and 1/2 tsp vanilla extract until well combined.

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 and filled 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

How to serve filled crepes:
Serve hot nalisniki with a choice of jam, honey, condensed milk, caramel, sweetened sour cream or a fruit sauce.

You can fill the nalisniki a day ahead, cover with 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.

Nutrition Facts
Fresh Cheese filled Crepes w/ Blueberry Sauce
Amount Per Serving
Calories 120 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 38mg13%
Sodium 136mg6%
Potassium 65mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 9g10%
Protein 4g8%
Vitamin A 196IU4%
Vitamin C 1mg1%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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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
  • 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
  • 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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