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.
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!
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
Homemade crepes filled with a creamy sweetened Farmer’s
cheese mixture served with a sweet blueberry sauce.
- 2-4 tbsp grated unsalted butter (to sprinkle between crepes when layering the crepes in the baking dish)
Make the blueberry sauce
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.
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
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.
Slowly start adding 1 cup warm milk 1/4 at a time, making sure that each addition is fully incorporated, before adding any more.
Lastly, add 2 tbsp melted butter and also mix until smooth.
For best results let rest for 30 minutes to 1 hour.
To cook the crepes:
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.
In one swift motion flip it onto a large plate. Repeat until no more batter is left.
To make the Filling
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:
Take the stack of nalisniki or creps and flip them cooked/browned side down.
Take about a tablespoon of filling, place it in the middle and spread along the middle third of the crepe.
Fold the right side towards the center, then the opposite side. Now roll the crepe jelly-roll fashion away from yourself.
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.
Place 2-3 rolled crepes onto a plate. Spoon some blueberry sauce on top.
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.
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