Nalesniki Cheese Filled Crepes Recipe Video

NALESNIKI - CHEESE-FILLED CREPES RECIPE (VIDEO)

Steps:

• It's important to have all ingredients for the crepes at room temperature before mixing to avoid clumps in the batter. Whisk together the eggs, butter, sugar and milk in a large mixing bowl for a few minutes, until smooth. Gradually add the flour, whisking well after each addition. Whisk until no clumps remain!
• Preheat an 8-inch non-stick crepe pan or frying pan over medium heat. Add about 1/4 cup of batter at a time to the pan, tilting the batter around the pan to form a crepe. Cook the crepe on the first side for 1 minute, then turn the crepe once sides start turning golden brown. Cook on the second side for 30 seconds, then remove and stack onto a plate.
• Preheat the oven to 350F. Next, prepare the filling. Place the cheese, egg, sugar and optional vanilla into a large mixing bowl. Use a large spoon to mix everything together, until a uniform filling forms. If desired, add 1/3 cup raisins or dried cranberries to the filling.
• For each nalesnik: place a generous amount of the filling (about 2 tablespoons) into the center of each crepe. Fold each crepe as you would an egg roll: sides folded in first, then roll from top. Alternatively, spread the filling evenly to the edges and roll the crepes into a log. Place the nalesniki seam side down into large glass baking dish or casserole pan.
• Add the cubed butter on top of the crepes and cover the pan with foil. Bake the cheese crepes for 30 minutes; bake the first 20 minutes covered with foil and the last 10 minutes without the foil.
• Let the cheese crepes cool slightly before serving with fruit and/or whipped cream.

CREPES-NALESNIKI W/SWEET CHEESE FILLING

Steps:

• 1. With a whisk, beat eggs well. Add your milk, water, salt & oil and whisk together. While whisking together gradually add the flour and keep mixing till lump disappear. If there are still lumps in mixture allow it to sit several minutes and whisk again. This batter will be very thin.
• 2. Preheat pan over a medium-high heat. Make sure you are using a well seasoned 9-inch pan or non-stick pan and if need be brush a little oil on pan for the first crepe.
• 3. Pour 1/4 cup batter into pan and twirl to coat the entire bottom with the batter.
• 4. Fry till lightly browned and flip crepe and lightly brown on other side about 20 seconds.
• 5. Stack all your crepes on a plate while making them.
• 6. SWEET CHEESE FILLING: Mash your cottage cheese well with a fork or potato masher & zest your lemon or orange. Add the rest of ingredients and mix well. We loved the strong flavor of lemon zest but you can add a smaller amount if you want.
• 7. Spread about 1 tablespoon cheese mixture across and off-center of crepe. The line of mixture should be about 1 inch wide. Try not to spread to the edge of the crepe or the filling may leak out.
• 8. Roll up crepes and fry lightly in butter.
• 9. Sprinkle crepes with powdered sugar and serve. You can add some fresh sliced fruit, homemade jam or just a drizzles of chocolate or caramel syrup. Whatever you love best. They taste incredible!