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