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. |

Crepes with Cheese (nalisniki)

5 from 11 votes
Servings: 30 crepes
Prep Time: 5 minutes
Cook Time: 45 minutes

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!


Crepes Batter:

Crepes Cheese Filling:


To Make Crepes:

  1. Place ingredients for crepes batter into blender in order they are listed: 4 large eggs, 2 tbsp granulated sugar, 1/8 tsp fine salt and 1 cup all-purpose flour.

  2. In a glass measuring cup, microwave 1 1/2 cups whole milk for about 40 seconds. In a separate bowl, melt 4 tbsp unsalted butter and then combine with milk. Pour the liquid over flour in the blender. Blend together for 1 minute or until smooth and well combined. (If batter seems too watery, add 1-2 tbsp flour).

  3. Preheat 2 non-stick small skillets over medium heat. (2 skillets will make the process go faster). Wipe the skillets with oiled paper towel.

  4. Pour about 2-3 tbsp of crepes batter into the skillet. (I use a 2-tbsp cookie scoop). As you are pouring into the skillet, swirl the crepes batter to evenly coat the bottom. If you get small gaps, you can fill them with more batter. Cook until the bottom is lightly golden (about 1 minute), then flip the crepe using a thin-edged spatula to easily get under the crepe. Let the other side get golden and transfer the crepe onto a cutting board. Don’t worry about first crepe not turning out all nice; happens most of the time to all of us!

  5. Repeat with the remaining batter, wiping skillets with oiled paper towel every 4-5 crepes. Don’t stack hot crepes on top of each other. Layer crepes in a single layer on a large cutting board to cool. Then stack crepes on a dinner plate and wrap with plastic food wrap, leaving tiny hole for air, but covering the crispy edges. The edges will soften and will not break when filling with cheese.

To Make Cheese Filling and Complete Crepes:

  1. In a large bowl, cream together 1 1/2 cups farmer’s cheese, 4 oz cream cheese, 2 tbsp cool whip, 1/2 cup granulated sugar and 1/4 tsp vanilla extract until smooth and creamy. (Set aside until ready to use or refrigerate if not using right away).

  2. Using a small spatula or dull knife, spread 1 generous teaspoon of cheese filling on each crepe, in a thin layer. Fold 2 opposite sides of crepe and roll the crepe into a log with the cheese filling on the inside. Refrigerate crepes that aren’t being served. These will stay fresh and delicious in fridge for up to a week.

To Serve Crepes:

  1. Melt about 1 tbsp of unsalted butter in a skillet over medium heat and saute the rolled cheese crepes until golden brown on both sides. Be careful not to burn them. Serve with dollops of sour cream, jam or fresh berries on a side.

Recipe Notes

  • To heat crepes for the crowd: Preheat the oven to a 300°F. Cover crepes in baking dish with foil. Heat for 50 minutes. Remove foil at 35 minute mark. Crepes are heated when butter is melted and the bottom of the dish is really hot.
  • To freeze crepes: 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. These crepes freeze well up to 2 months.