Crepes With Cheese (nalisniki)

Crepes with Cheese (nalisniki): thin and delicate filled with farmer’s cheese filling that melts when you cook in butter or oil. This dish can be made ahead of time, either in full or in part. It’s one of the major dishes at weddings, holidays and major events. You can also enjoy them for breakfast, lunch or during snack time!

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Cheese crepes, nalisniki, cheese blintzes – this dish has many names. It’s very popular among Slavic families, not just at weddings and different events, but also for breakfast, lunch or as a snack. There are many ways to make crepes and many varieties of fillings to fill these. They seem complicated to make, but once you make them once, you will always make them. They are so easy, slightly time consuming, but always turn out amazing and you can never go wrong with them!

This crepes recipe was shared with me by my sister Alla. They are sweet, creamy, cheesy and always in demand. She likes to fill them with a cream cheese filling, but I’m more on the farmer’s cheese side so I always fill them with homemade farmer’s cheese. This recipe is always a crowd-pleaser and always gets so many compliments. The results are always beautiful!

Can Crepes be Made Ahead of Time?

Yes! This dish can be made ahead of time, either in full or in part. The crepes may be cooked, cooled completely, stacked and wrapped well one day and filled the next day. They can also be filled and frozen for up to 2 months and heated when ready to serve.

Can Crepes be Reheated?

Yes! We do it all the time, especially when we are making crepes for the crowd – there are always leftovers. Refrigerate cooled leftover crepes until are ready to use. To reheat, add 1-2 tablespoons unsalted butter or oil to a skillet over medium-low heat and heat crepes until heated through and golden brown (if desired).

Secrets to Perfect Crepes:

• Use a non-stick skillet. I always use small skillets so these turn out smaller in size and you don’t have to cut them in half once filled.
• Use a thin-edged spatula to flip over the crepes.
• Use eggs with really yellow egg yolks. Egg-Land’s Best or Happy Egg are my favorite.
• Use whole milk for truly creamy results.
• Cook crepes at lower temperature to prevent from burning and having hundreds of darker spots.

Can Crepes be Frozen?

Absolutely yes! I do it often myself. Layer filled crepes in a plastic container with parchment paper or plastic food wrap in between the layers. You can also wrap each crepe in plastic food wrap and place into freezer bag. Preheat a skillet over medium heat, add some oil and heat until golden brown. These crepes freeze very well and good up to 2 months.

Crepes Batter Ingredients:

• Milk (2% or whole)
• Large eggs
• Unsalted butter
• All-purpose flour
• Granulated sugar
• Fine salt

Crepes Cheese Filling Ingredients:

• Farmer’s cheese
• Cream cheese
• Cool whip
• Granulated sugar
• Vanilla extract

Quick Tips for Crepe Recipe

• Use blender for easiest and quickest way to make the batter
• If batter turns out too runny, add couple tablespoons of flour
• Use a cookie scoop to ensure all crepes are equal in size and thickness
• Use a thin-edged spatula to flip the crepes and prevent from tearing
• Cool crepes completely before stacking and wrapping with food wrap

How to Make Crepes with Cheese:

Scroll down for the printable Crepes with Cheese recipe.

1. Combine all ingredients in a blender until smooth and well combined.
2. Pour crepes batter into pre-heated skillets and cook until golden on both sides.
3. Combine and cream together: farmer’s cheese, cream cheese, cool whip, granulated sugar and vanilla extract to make cheese filling.
4. Fill crepes generously with cheese filling, fold and roll in.
5. Refrigerate and enjoy throughout the week.

Crepes for Weddings, Events and Large Parties:

When I make crepes for a big gathering, I always increase the serving amount. I would double the ingredients for blender and then do another double, making 4 servings or so. The easiest way to serve these for the crowd is to stack them in a baking dish and heat in the oven. I don’t think anyone would want to stand or even have time to heat these on the stove, especially if there are hundred crepes to be heated.

When I roll the crepes, I single layer in a glass baking dish, brush the first layer with melted butter and do another layer. I do maximum 3 layers in a 5-quart baking dish, brushing with unsalted melted butter between the layers. Adding more than 3 layers will take longer time to heat crepes thoroughly and will take forever. The butter between the layers prevents the crepes from sticking to each other once heated.

While my guests are enjoying the main course, I preheat the oven to a 300°F. Cover the crepes with foil and heat for 50 minutes. Remove the foil at 35-minute mark to get a bit of golden finish to the crepes. Crepes are heated through if all butter is completely melted and the baking dish is really hot on the bottom. Make sure not to keep them in the oven for prolonged time or the crepes will start cracking. High oven temperature will also lead to crepes cracking before they are even heated through.

More All-time Family Favorites to Try:

• Mimosa Salad – layered egg and cheese salad
• Olivye Salad – Ukrainian potato salad, every family’s staple
• Shuba Salad – layered beet salad with herring
• Ukrainian Pork Meatballs (kotlety) – baked in oven, freezer-friendly