Description
Nalesniki with Cheese and Raisins are traditional Russian crepes filled with a luscious blend of cream cheese, cottage cheese, and plump raisins. These delicate crepes are lightly sweetened and can be enjoyed as a comforting breakfast, dessert, or snack. The recipe combines a smooth crepe batter with a rich, creamy, and slightly tangy filling, finished with a dusting of powdered sugar for a touch of elegance.
Ingredients
Scale
Crepe Batter
- ½ cup lukewarm water
- 1 cup milk
- 4 large eggs
- 4 Tbsp unsalted butter, melted (plus more for sautéing)
- 1 cup all-purpose flour (or ½ cup whole wheat flour and ½ cup all-purpose flour)
- 2 Tbsp sugar
- Pinch of salt
Filling
- 8 oz cream cheese, at room temperature
- 16 oz small curd cottage cheese
- â…“ cup sugar
- ¾ cup raisins
For Serving
- Powdered sugar (optional)
Instructions
- Prepare the Crepe Batter: In a large mixing bowl, whisk together the lukewarm water, milk, eggs, melted butter, sugar, and salt until well combined. Gradually add the flour, whisking continuously to create a smooth, lump-free batter. Let the batter rest for 10-15 minutes to improve texture.
- Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with melted butter. Pour about ¼ cup of batter into the pan, swirling it to cover the bottom in a thin, even layer. Cook for about 1-2 minutes until the edges begin to lift and the underside is golden. Flip and cook for another 30 seconds. Remove to a plate and repeat until all batter is used, stacking crepes with parchment paper in between to prevent sticking.
- Prepare the Filling: In a bowl, blend the cream cheese, cottage cheese, and sugar until smooth. Stir in the raisins to distribute evenly throughout the mixture.
- Assemble the Nalesniki: Place a crepe on a flat surface. Spoon a generous amount of the cheese and raisin filling onto one side. Fold the crepe over the filling and then fold again or roll it up, depending on your preference.
- Warm the Filled Crepes (Optional): If desired, lightly sauté the filled crepes in a bit of butter over low heat for 1-2 minutes per side to warm through and lightly brown, enhancing flavor and texture.
- Serve: Arrange the nalesniki on a serving plate. Dust lightly with powdered sugar if desired. Serve warm or at room temperature.
Notes
- For a lighter batter, allow the crepe batter to rest for at least 15 minutes before cooking.
- If you prefer a less sweet filling, reduce the sugar in the cheese mixture to 2 tablespoons.
- Raisins can be soaked in warm water or rum for 10 minutes to plump them before adding to the filling.
- These crepes can also be frozen after assembly; reheat gently in a skillet or oven before serving.
- Use small curd cottage cheese for the best texture; if unavailable, ricotta can be a substitute.
