Decadent Cheese-Filled Crepes - Russian Nalesniki Delight
- š„ 5 Large Eggs room temperature
- š„ 2 cups Milk room temperature
- š§ 4 tablespoons Melted Butter room temperature
- š 2 tablespoons Granulated Sugar
- š 1 cup All-Purpose Flour
- š§ 1/4 cup Water
- š§ 1/4 teaspoon Salt
- š§ 1 lb Ricotta Cheese Galbani
- š§ 1 lb Small Curd Cottage Cheese Lucerne
- š§ 8 oz Mascarpone Cheese Stella
- š 3 tablespoons Granulated Sugar
- š„ 1 Large Egg Yolk
A delicious Eastern European dessert or breakfast treat featuring soft crepes filled with a creamy cheese mixture, ideal for indulgent meals.
Decadent Cheese-Filled Crepes - Russian Nalesniki Delight
Discover the delicacy of Eastern European and Russian cuisine with our Cheese-Filled Crepes, known as Nalesniki. Ideal as a dessert or a luxurious breakfast treat, these soft, cheese-stuffed crepes offer a delightful blend of creamy textures and a mild sweetness. With a hint of sophistication from mascarpone and cottage cheese, this traditional dish is a must-try for those seeking to indulge in a comforting culinary experience.
Ingredients
For the Crepe Batter:
š„ 5 Large Eggs room temperature
š„ 2 cups Milk room temperature
š§ 4 tablespoons Melted Butter room temperature
š 2 tablespoons Granulated Sugar
š 1 cup All-Purpose Flour
š§ 1/4 cup Water
š§ 1/4 teaspoon Salt
For the Cheese Filling:
š§ 1 lb Ricotta Cheese Galbani
š§ 1 lb Small Curd Cottage Cheese Lucerne
š§ 8 oz Mascarpone Cheese Stella
š 3 tablespoons Granulated Sugar
š„ 1 Large Egg Yolk
Instructions
1- Prepare the Crepe Batter:
- In a large mixing bowl, crack 5 large eggs.
- Add 2 cups of milk, 4 tablespoons of melted butter, 2 tablespoons of sugar, and 1/4 teaspoon of salt.
- Gradually whisk in 1 cup of all-purpose flour a few tablespoons at a time to ensure a smooth, lump-free batter.
2- Cook the Crepes:
- Heat an 8-inch frying pan over medium heat and lightly coat it with non-stick cooking spray.
- Pour 1/4 cup of the crepe batter into the pan's center and swirl immediately to spread evenly, creating a thin layer.
- Cook until the bottom is lightly golden, then flip using a spatula to brown the other side.
- Transfer each crepe to a plate and repeat with the remaining batter.
3- Prepare the Cheese Filling:
- In a large ceramic mixing bowl, combine 1 lb of Galbani ricotta cheese, 1 lb of Lucerne cottage cheese, 8 oz of Stella mascarpone cheese, 3 tablespoons sugar, and 1 large egg yolk.
- Stir together until the mixture is smooth and uniform.
4- Assemble the Nalesniki:
- Preheat your Frigidaire oven to 350Ā°F (175Ā°C).
- Spread about 1/3 cup of the cheese filling down the center of each cooked crepe.
- Fold over the sides, then roll to form a compact, egg roll shape.
- Place seam-side down in a glass baking dish. Continue filling all crepes this way.
5- Bake the Nalesniki:
- Place the baking dish in the preheated oven and bake uncovered for approximately 25 minutes until the crepes are heated thoroughly, and the cheese filling is bubbly.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 8
Calories: 320
Proteins: 12g
Fats: 22g
Carbohydrates: 18g
Equipment:
- š Large stainless steel mixing bowl
- š Whisk
- š 8-inch Frying Pan or Crepe Pan non-stick
- š Non-stick Cooking Spray
- š Ladle silicone head, silver handle
- š Spatula silicone head, wooden handle
- š White Plate for stacking crepes
- š Large ceramic mixing bowl
- š Silicone Spatula
- š Glass rectangular baking dish
- š Oven Frigidaire
- š Serving Spatula and Fork
Cooking Tips:
- Use room temperature ingredients for a silky, lump-free crepe batter.
- Whisk batter manually to avoid overmixing and producing tough crepes.
- Whole milk ricotta enhances the texture and richness of the filling.
- Secure the crepes seam-side down to prevent unfolding during baking.
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YouTube channel - Tatyana's Everyday Food: https://www.youtube.com/@TatyanasEverydayFood
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