Cottage Cheese Crepes

Ingredients

• 3eggs
• 25 g (2 tbsp)sugar
• 1 pinchsalt
• 950 ml (4 cups), dividedmilk
• 250 g (2 cups)plain flour
• 5 g (2 tsp)cornflour
• 120 ml (½ cup)vegetable oil
• 680 g (3 cups or 24 oz), drained and washedcottage cheese
• 454 g (2 × 8 oz), softenedcream cheese
• 135 g (⅔ cup)sugar
• 1egg
• 70 g (5 tbsp)unsalted butter, for greasing and layering

Instructions

1. 1

   Mix the batter

   Beat the 3 eggs with 25 g sugar and a pinch of salt. Add 475 ml (2 cups) of the milk and mix on low speed, gradually adding the flour and cornflour. When the batter is thick and creamy, mix in the remaining 475 ml milk, followed by the oil, until smooth and silky.

2. 2

   Cook the crepes

   Heat a medium non-stick frying pan, about 23 cm (9 inches) across, over low heat and lightly grease it. Ladle in about 80 ml (⅓ cup) of batter, quickly tilting the pan from side to side to coat its base evenly.

3. 3

   Flip and stack

   Cook until the crepe is heated through and its edges are slightly crisp, then flip it and cook the other side. Transfer it to a plate and repeat with the remaining batter, stacking the crepes.

4. 4

   Drain the cheese

   Drain the cottage cheese and rinse it thoroughly in a strainer, squeezing out all the liquid. Set it aside.

5. 5

   Make the filling

   Put the cottage cheese in a medium bowl with the cream cheese, 1 egg and 135 g sugar. Beat with a mixer until the mixture is creamy.

6. 6

   Prepare the dish

   Heat the oven to 180°C (350°F). Grease a 33 × 23 cm (13 × 9 inch) baking dish and set it aside.

7. 7

   Fill and roll

   Lay a crepe on a work surface and spread 2 tbsp of cheese mixture evenly over it. Starting at the bottom half, roll the crepe upwards and place it in the prepared dish.

8. 8

   Layer with butter

   When the crepes cover the bottom of the dish, place 2 tbsp of butter pieces over them. Repeat the layering process in the same way.

9. 9

   Bake the crepes

   Cover the stacked, buttered crepes with foil and bake in the preheated oven for 25 minutes.

10. 10

    Serve warm

    Serve warm straight from the oven, or fry the crepes in a buttered frying pan.

What are nalisniki?

Nalisniki are thin filled crepes found in Ukrainian and Russian home cooking, often served as a comforting family dish. This version wraps a sweet cottage cheese and cream cheese filling in delicate pancakes, then bakes the rolls with butter.

The batter uses only three eggs, with milk and a little oil helping it spread into thin, flexible crepes. Draining the cottage cheese keeps the filling creamy rather than watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 8g protein, 22g carbs, 14g fat.

The flour and sugar provide most of the carbohydrates, while the vegetable oil, cream cheese and butter contribute much of the fat. The eggs and cottage cheese supply protein, with additional protein from the cream cheese and milk. Pair a portion with fresh fruit or vegetables to add a lighter, fresh side.

Getting a smooth batter

Milk in stages: mixing some of the milk into the eggs before adding the flour helps form a thick batter; the rest loosens it to a pourable consistency. Add the oil after the milk and mix until the batter looks smooth and silky.

Pan temperature: keep the non-stick pan over low heat as directed. A steady, gentle heat gives you time to swirl the batter into a thin layer before it sets.

Draining the cottage cheese

Dry curds: rinse and squeeze the cottage cheese well in a strainer, as the recipe directs. Removing excess liquid helps the filling stay together inside the crepes.

Creamy filling: beat the drained cheese with the cream cheese, egg and sugar until smooth. Scrape down the bowl if needed so the mixture is evenly combined.

Rolling and layering

Even filling: spread 2 tbsp over each crepe, keeping the layer even so the rolls are similar in size. Roll upwards from the bottom half, as described in the method.

Butter between layers: arrange the rolls to cover the base of the dish, add the stated butter pieces, then repeat the layering. Cover the dish with foil before baking.

When the crepes are ready

In the pan: cook each crepe until heated through and the edges are slightly crisp before turning it. The cooked crepes should be flexible enough to roll without splitting.

In the oven: bake the covered dish for 25 minutes at 180°C. Serve the crepes warm from the oven, or follow the recipe’s alternative and fry them in a buttered pan.

Serving ideas

These rich, gently sweet crepes can be served on their own while warm. Fresh fruit or berries make a bright contrast, while a spoonful of yoghurt adds a cool accompaniment.

Since the recipe makes 26 crepes, serve a portion alongside fruit or another light side if you want a more balanced plate.

Recipe notes & tips

• Use a non-stick pan and grease it lightly before cooking the crepes.
• Swirl the pan as soon as you add the batter so it coats the base before setting.
• Squeeze the cottage cheese thoroughly after rinsing to avoid a loose filling.
• Stack cooked crepes on a plate as you work to keep them together for filling.
• Spread the cheese mixture evenly so each crepe rolls consistently.
• Cover the baking dish with foil for the full 25-minute bake.

Variations

• Serve with berries: add fresh berries at the table for a tart contrast to the sweet filling.
• Add lemon zest: mix a little zest into the cheese filling for a citrus note.
• Use a fruit topping: spoon stewed fruit over the warm crepes when serving.
• Adjust the sweetness: reduce the filling sugar slightly if you prefer a less sweet result.
• Finish in a pan: fry the assembled crepes in a buttered frying pan instead of serving them straight from the oven.

Common mistakes to avoid

• Lumpy batter: add the flour gradually to the egg and milk mixture, then mix until smooth.
• Crepes too thick: ladle in about 80 ml batter and swirl the pan immediately to spread it thinly.
• Wet filling: squeeze the rinsed cottage cheese thoroughly in the strainer before mixing.
• Crepes splitting: avoid overfilling; spread the stated 2 tbsp of filling evenly over each one.
• Uneven cooking: keep the pan over low heat and let the first side cook until the edges are slightly crisp before flipping.
• Dry tops: place the butter pieces over the first layer as directed and cover the dish with foil before baking.

How to store

Refrigerate leftover crepes in a covered container and eat within 3 days. Reheat in a covered oven-safe dish until warmed through, or warm individual crepes in a buttered frying pan.

Frequently asked questions