If you are craving a delicate, melt-in-your-mouth treat that blends creamy cheese and sweet raisins with the lightest of pancakes, the Nalesniki with Cheese and Raisins (Russian Crepes) Recipe is exactly what you need. This beloved Eastern European dish offers tender crepes wrapped around a luscious filling of cream cheese, cottage cheese, and juicy raisins, making every bite feel like a warm embrace. Perfect for breakfast, dessert, or a special snack, these nalesniki bring together simple ingredients transformed into something truly comforting and irresistible.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a crucial role in creating the perfect balance of texture, flavor, and appearance. From the smooth richness of the cheeses to the tender crepes golden from a touch of butter, every component works in harmony.
- ½ cup lukewarm water: Helps create a light batter with the perfect consistency for crepes.
- 1 cup milk: Adds creaminess and helps the crepes cook evenly with a tender crumb.
- 4 large eggs: Provides structure and richness, binding the batter together.
- 4 Tbsp unsalted butter (melted, plus more for sautéing): Brings a subtle buttery flavor and ensures the crepes don’t stick.
- 1 cup all-purpose flour: The foundation of our crepe batter; you can swap half for whole wheat for a nuttier flavor and more texture.
- 2 Tbsp sugar: Adds a gentle sweetness to balance the cheese filling.
- Pinch salt: Enhances all the flavors, keeping the crepes from tasting flat.
- 8 oz cream cheese (room temperature): Adds smooth, tangy richness to the filling.
- 16 oz small curd cottage cheese: Offers a slightly textured and mild base that complements the cream cheese beautifully.
- ¼ cup sugar: Sweetens the filling without overpowering the cheese.
- ½ cup raisins: Provides bursts of juicy sweetness throughout the filling.
- Powdered sugar for serving (optional): A pretty topping that adds an elegant touch of sweetness.
How to Make Nalesniki with Cheese and Raisins (Russian Crepes) Recipe
Step 1: Prepare the Crepe Batter
Begin by whisking the lukewarm water, milk, eggs, and melted butter together until fully combined. In a separate bowl, sift the flour, sugar, and salt to ensure no lumps. Gradually add the dry ingredients to the wet mixture, whisking continuously until you have a smooth, thin batter. It should easily coat the back of a spoon but not be too thick — that’s the secret to light, tender crepes.
Step 2: Cook the Crepes
Heat a non-stick skillet or crepe pan over medium heat and brush it lightly with melted butter. Pour about ¼ cup of batter into the pan and swirl it around to cover the surface as thinly as possible. Cook for 1-2 minutes until the edges lift and the bottom is golden, then flip and cook the other side until just set. Repeat with the remaining batter, stacking the crepes on a plate and covering them with a clean towel to keep warm.
Step 3: Make the Cheese and Raisins Filling
While the crepes are cooling, combine the cream cheese, cottage cheese, and sugar in a bowl. Stir well until the mix is smooth but still slightly textured for that authentic feel. Fold in the raisins gently, distributing them evenly throughout the filling. This mixture should be sweet, creamy, and studded with bursts of juicy raisins.
Step 4: Assemble the Nalesniki
Spread a generous spoonful of the cheese and raisin filling onto each crepe and roll them up tightly. You can fold the ends in for a tidier package if you’d like or roll them like little burritos. It’s best to work gently to avoid tearing the delicate crepes. Once rolled, the nalesniki are ready to be enjoyed immediately or gently reheated if you prefer them warm.
How to Serve Nalesniki with Cheese and Raisins (Russian Crepes) Recipe
Garnishes
For a charming presentation, sprinkle some powdered sugar over the nalesniki right before serving. A light dusting adds visual appeal and a hint of extra sweetness. You can also garnish with fresh berries or a small dollop of sour cream for a tangy contrast that pairs wonderfully with the creamy filling.
Side Dishes
Nalesniki are versatile enough to accompany a variety of sides. Fresh fruit salad or a compote of stewed berries offers a fresh, fruity balance. A simple cup of black tea or coffee also complements the richness perfectly, making the meal feel complete.
Creative Ways to Present
Get creative by slicing the rolled nalesniki into bite-sized pinwheels for a delightful party appetizer or brunch platter. You can also layer them in a baking dish, top with a bit of cream or fruit sauce, and warm until bubbly for a comforting casserole-style dessert. The possibilities to adapt this Nalesniki with Cheese and Raisins (Russian Crepes) Recipe are endless and fun!
Make Ahead and Storage
Storing Leftovers
Leftover nalesniki keep well when stored in an airtight container in the refrigerator for up to 3 days. To avoid sogginess, separate layers with parchment paper. This way, you’ll still enjoy the fresh flavors and pleasant texture the next day.
Freezing
You can freeze the crepes alone or the filled rolls. To freeze, wrap each nalesnik tightly in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating for the best results.
Reheating
Reheat refrigerated or thawed nalesniki gently in a non-stick pan over low heat or in the microwave wrapped in a damp paper towel to keep them moist. Avoid overheating to preserve their tender texture and prevent drying out. A quick warm-up brings back their delicious, freshly-made charm.
FAQs
Can I use other dried fruits instead of raisins?
Absolutely! Chopped dried apricots, cranberries, or cherries work beautifully and add different flavor notes while keeping the sweet and chewy texture.
Is it possible to make this recipe dairy-free?
Yes, you can substitute cream cheese and cottage cheese with dairy-free alternatives such as vegan cream cheese and tofu-based ricotta. The crepes themselves can be made with plant-based milk and vegan butter.
Can I make the crepes ahead of time?
Definitely. The crepes can be prepared a day in advance, stored covered in the fridge, and assembled with filling just before serving. That way, you save time when guests arrive.
What kind of pan is best for cooking nalesniki?
A non-stick crepe pan or skillet with low sides works best as it makes flipping and spreading the batter much easier. Make sure it’s well-heated before pouring the batter for the perfect golden finish.
How sweet are these crepes? Can I adjust the sugar?
The recipe is mildly sweet to let the cheese and raisin flavors shine. You can reduce or increase the sugar amount in both the batter and filling depending on your taste preferences.
Final Thoughts
There is something truly special about sharing a plate of Nalesniki with Cheese and Raisins (Russian Crepes) Recipe with friends and family. From the tender, buttery crepes to the creamy, sweet filling studded with plump raisins, every bite tells a story of comfort and tradition. I encourage you to try this recipe—it’s a delightful way to bring a taste of Russian cuisine into your kitchen and create moments of joy around the table.
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Nalesniki with Cheese and Raisins (Russian Crepes) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 7 crepes (serves 7 people)
- Category: Breakfast
- Method: Stovetop
- Cuisine: Russian
Description
Nalesniki are traditional Russian crepes filled with a luscious mixture of cream cheese, cottage cheese, and sweet raisins. Light and tender, these crepes are perfect for a delightful breakfast or dessert, dusted with powdered sugar for a touch of elegance.
Ingredients
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
- ¼ cup sugar
- ½ cup raisins
To Serve
- Powdered sugar (optional)
Instructions
- Prepare the batter: In a mixing bowl, whisk together lukewarm water, milk, and eggs until fully combined. Gradually sift in the flour, sugar, and a pinch of salt. Add the melted butter and whisk until the batter is smooth and slightly thin, similar to crepe batter consistency. Let the batter rest for about 10 minutes to relax the gluten.
- Make the filling: In a separate bowl, mix the cream cheese, cottage cheese, sugar, and raisins until the mixture is smooth and well combined. Set this filling aside to allow the flavors to meld.
- Cook the crepes: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about ¼ cup of batter into the pan, swirling to evenly coat the surface in a thin layer. Cook the crepe for about 1-2 minutes until lightly golden on the bottom, then carefully flip and cook the other side for another 30 seconds. Repeat until all batter is used, stacking crepes on a plate.
- Fill and fold: Spread 2-3 tablespoons of the cheese and raisin filling on one side of each crepe, then fold or roll the crepe to enclose the filling. Optionally, you can warm the filled crepes briefly in the pan to slightly melt the filling and ensure they are heated through.
- Serve: Arrange the filled crepes on a serving plate and dust with powdered sugar if desired. Enjoy warm or at room temperature.
Notes
- You can substitute raisins with other dried fruits such as chopped apricots or cranberries for a different flavor.
- For a richer filling, add a tablespoon of sour cream or heavy cream to the cheese mixture.
- The batter can be prepared the night before and refrigerated for convenience; just stir before using.
- Use a non-stick skillet or a well-seasoned crepe pan for best results to prevent sticking.
- Leftover filled crepes can be refrigerated and gently reheated in a pan or microwave.
