Nalesniki with Cheese and Raisins (Russian Crepes)

Method14 steps

1. 1

   Step 1: Put all the crepe-batter ingredients in a blender in this order: ½ cup lukewarm water, 1 cup milk, 4 large eggs, 4 tablespoons melted batter butter, 1 cup all-purpose flour, 2 tablespoons batter sugar and 1 pinch salt. Blend until well combined.

   Uses ½ cup lukewarm water · 1 cup milk · 4 large eggs · 4 tablespoons unsalted butter, melted, for batter · 1 cup all-purpose flour · 2 tablespoons sugar for the crepe batter · 1 pinch salt for the crepe batter

2. 2

   Step 2: Melt a small dot of the separate extra skillet butter in a nonstick skillet over medium heat. You may use two skillets to speed up cooking; grease each as needed.

   Uses A dot of extra skillet butter for the crepe pan, as needed

3. 3

   Step 3: For the first crepe, pour about 2–3 tablespoons prepared batter into the hot greased skillet and immediately swirl to coat the bottom in a thin layer. Add a little more batter only to fill small gaps, as needed for your pan size.

   Uses About 2–3 tablespoons batter for ONE crepe · Prepared batter for filling any small gaps, as needed · Hot skillet with a dot of extra butter

4. 4

   Step 4: Cook this crepe until the underside is lightly golden, about 1 minute or less. Slide a thin-edged spatula underneath and turn it. Cook the second side until lightly golden and the batter is set, then transfer the cooked crepe to a board.

   FIRST SIDE of ONE crepe: check early · 1 minUses First thin crepe in the hot skillet

5. 5

   Step 5: Repeat steps 3–4 with the remaining batter to make about 15 thin, 8-inch (20 cm) crepes. Use another small dot of the extra skillet butter only if needed; a good nonstick pan may not need it after the first crepe. Keep newly cooked crepes separate while hot rather than stacking them immediately.

   Uses First cooked crepe · Remaining batter after the first crepe; actual share unknown · Additional small dots of skillet butter, only if needed

6. 6

   Step 6: Let the cooked plain crepes cool until just warm or room temperature, then stack them for filling. Keep all the cooled crepes ready for steps 9–11.

   Uses Entire cooked plain-crepe batch

7. 7

   Step 7: Put all 16 oz small-curd cottage cheese in a colander. Rinse with the separate cold rinsing water, then drain well; do not use the lukewarm water already blended into the batter.

   Uses 16 oz small curd cottage cheese · Cold water for rinsing cottage cheese, as needed; drain well

8. 8

   Step 8: Mash all the drained cottage cheese from step 7 with all 8 oz softened cream cheese and ⅓ cup filling sugar until creamy and well combined. The cottage cheese may remain slightly lumpy. Keep this cheese filling separate from the raisins and the optional powdered sugar.

   Uses All rinsed and well-drained cottage cheese · 8 oz cream cheese, softened at room temperature, for filling · ⅓ cup sugar for the cheese filling

9. 9

   Step 9: For ONE cooled plain crepe, spread 2 generous tablespoons of the prepared cheese filling over it with a spatula. Keep the remaining crepes and filling for the repeat in step 11.

   Uses One cooled plain crepe from the batch · 2 generous tablespoons cheese filling PER crepe

10. 10

    Step 10: Sprinkle about 15 raisins over the cheese filling on this crepe from step 9.

    Uses One crepe spread with cheese filling · About 15 raisins PER crepe, drawn from the ¾-cup stock

11. 11

    Step 11: Roll this cheese-and-raisin crepe into a log and cut it in half. Repeat steps 9–11 with the remaining cooled crepes, using 2 generous tablespoons filling and about 15 raisins per crepe. Keep any unused filling or raisins for another use.

    Uses First cheese-and-raisin crepe to roll and halve · Remaining cooled crepes after the first, actual share unknown · Remaining prepared cheese filling, actual share used unknown · Raisins for the remaining crepes, about 15 per piece; stock share unknown

12. 12

    Step 12: Select the filled rolled crepes you will serve now and refrigerate any others promptly in a covered container. Keep the stored portion cold until ready for the final sauté; if serving the whole batch immediately, continue directly to step 13.

    Uses Entire filled rolled-crepe batch, allocated between immediate serving and refrigerated storage

13. 13

    Step 13: Melt about 1 tablespoon of the separate extra skillet butter in a skillet over medium heat. Add the filled rolled crepes selected for serving from step 12 and sauté until golden on both sides and hot through, taking care not to burn them. If reheating refrigerated leftovers, heat their centers to 74°C (165°F). Work in batches if needed, adding a little more extra skillet butter as needed; this serving butter is separate from the 4 tablespoons already in the crepe batter.

    Uses Selected filled rolled crepes for serving, fresh OR previously refrigerated; share unknown · About 1 tablespoon extra skillet butter for the final serving pan · Additional extra skillet butter for any later serving batches, as needed

14. 14

    Step 14: Serve the sautéed filled crepes hot. Dust with the optional powdered sugar and offer sour cream OR jam on the side if desired. The full batch makes about 15 filled crepes, or 6–8 servings; keep any portion saved in step 12 refrigerated.

    Uses All sautéed filled crepes in the selected serving portion · Powdered sugar for serving (optional) · Sour cream on the side, optional, as desired · Jam on the side, optional, as desired