Crepes With Cream Cheese Crepe Filling (Nalesniki)

Ingredients

• 1 litremilk
• 10eggs
• 15 ml (1 tbsp)oil
• 7.5 ml (1 1/2 tsp)salt
• 60 ml (4 tbsp)sugar
• 300 g (2 1/2 cups)plain flour
• 1.36 kg (48 oz)cottage cheese, rinsed and drained
• 454 g (16 oz)cream cheese, softened
• 100 g (1/2 cup)sugar
• 113 g (4 oz)butter, melted

Instructions

1. 1

   Mix the batter

   Warm a crepe pan over low heat. Meanwhile, beat the eggs with the flour until most of the flour lumps have disappeared. Gradually pour in the milk on low speed, mixing until smooth, then beat in the oil, salt and 60 ml sugar.

2. 2

   Cook the crepes

   Pour 60 ml (1/4 cup) batter into the warm pan and quickly tilt and shake the pan from side to side to spread it evenly. Cook until the edges are slightly crisp, then flip and cook for another 45 seconds. Remove, stack and repeat with the remaining batter.

3. 3

   Make the filling

   Beat the cottage cheese, softened cream cheese and 100 g sugar together until combined. Leave the melted butter aside.

4. 4

   Fill and roll

   Spread a thin layer of cheese filling over each crepe, then roll it up.

5. 5

   Bake the layers

   Arrange the filled crepes in a greased 23 x 33 cm (9 x 13 in) baking dish, brushing a generous amount of melted butter between each layer. Cover and bake in an oven preheated to 177°C (350°F) for 25–30 minutes. Halve the crepes before serving.

What are nalesniki?

Nalesniki are thin, filled crepes found in Eastern European cooking, including Ukrainian and Russian traditions. Names and spellings vary by region, but the idea of wrapping a savoury or sweet filling in a delicate pancake is familiar across the area.

This version pairs cottage cheese with cream cheese and sugar, then bakes the filled crepes in buttery layers. The result is soft and rich, with a lightly set filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 178 calories, 11g protein, 16g carbs, 8g fat.

The crepes get carbohydrates mainly from the flour and sugar, while the cottage cheese and eggs provide much of the protein. The cheese and butter contribute most of the fat; serve with fruit or a salad to add freshness and balance the plate.

Getting a smooth crepe batter

Flour first: beating the eggs and flour before adding the milk helps work out most of the lumps. Add the milk gradually and mix on low speed as directed, stopping when the batter is smooth.

Spread quickly: pour the measured batter into the warm pan and tilt it straight away. A quick, even swirl helps make a thin crepe rather than a thick centre.

Choosing the cheese

Cottage cheese: rinsing and draining it as specified helps keep excess liquid out of the filling. Beat it with the softened cream cheese and sugar so the mixture is easier to spread.

Cream cheese: letting it soften first makes it simpler to combine evenly. Keep the filling layer thin so the crepes can roll without splitting.

Reading the cooking cues

Pan stage: the crepe is ready to flip when its edges look slightly crisp. After turning it, cook for the stated 45 seconds before stacking it with the others.

Oven stage: bake the covered dish at 177°C for 25–30 minutes. The recipe gives the time and temperature but no additional visual cue, so avoid extending the bake unless needed to heat the dish through.

Layering and serving

Butter between layers: arrange the rolled crepes in the greased baking dish and brush melted butter between each layer, as directed. Cover the dish for baking.

For the table: serve the crepes warm, cut in half as specified. Fresh fruit or a simple green salad can offer a contrasting accompaniment.

Recipe notes & tips

• Drain the cottage cheese thoroughly before mixing the filling.
• Use a low mixer speed while adding the milk to reduce splashing.
• Keep the crepes stacked as you cook the rest to make filling easier.
• Spread the cheese mixture in a thin, even layer to help prevent tearing.
• Grease the baking dish before arranging the rolled crepes.

Variations

• Add vanilla: mix a little vanilla into the sweet cheese filling.
• Add lemon: stir finely grated lemon zest into the filling for a fresh note.
• Serve with fruit: offer berries or sliced fruit alongside the warm crepes.
• Add raisins: fold raisins into the cheese mixture before filling the crepes.

Common mistakes to avoid

• Lumpy batter: add the milk gradually and mix until most lumps have gone before cooking.
• Uneven crepes: tilt and shake the pan immediately after pouring in the batter.
• Overcooked crepes: flip when the edges are slightly crisp and cook the second side for 45 seconds.
• Wet filling: rinse and drain the cottage cheese before combining it with the other filling ingredients.
• Crepes splitting: spread a thin layer of filling and roll each crepe gently.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat covered in an oven until hot throughout, or warm individual portions gently in a microwave.

Frequently asked questions