Buy it online at RussianFoodUSA.com right now. You’re welcome! That’s so smart to freeze them. I think I might try that sometime soon too, sounds delicious Have you ever had them ? Natasha thank you so much for your hard work. I have tried many times to make blinchiki. ¾ cup raisins . You may need to alter a few things and soften it a bit. Have you tried freezing this recipe too? i used farmer’s cheese. I heated them in the oven but before beat two eggs and mixed with two tbsp of sour cream and pour over them. Use Tapioca Flour/Starch instead of all purpose to make this GF. Thank you so much for the video making motivation! Aug 26, 2019 - These Russian Crepes with cheese are our favorite breakfast and they can be prepared ahead of time; making it the ideal breakfast dish for company. Thanks for sharing. beat with mixer Cottage cheese crepes. 3. Hi Zena, you might try this Greek yogurt filling instead . Using a spatula, spread 2 generous Tablespoons of cheese filling on each crepe and sprinkle with about 15 raisins. I’m so happy you loved it. haha. Then subtract etc. Sweet crepe recipe-Growing up in a Ukrainian home, we had crepes on a regular basis. We’ve been eating crepes for the past 2 weeks for breakfast and I’m pretty sure I’ll never grow tired of them. we like them a little bit softer and fluffier I hope you love our crepes! So, the answer is yes; there are many different variations for this recipe . Btw.. ever since u tried your crepe recipe in the blender, i dont bother any other recipes. I just wanted to add a correction that nalistniki is a traditional Ukrainian dish and not Russian (even Russian wiki says it). In 30 short minutes my brother would come stumbling down the stairs with his hair still gelled up from the night before and my dad would come in from walking the dog. My mum tends to fill the blinciki with a risotto type of mixture and cook them in the oven..mmmm. They are my favorite , I use a little different recipe for my nalisniki I love nalisniki with cherries inside and serve with sweet sour cream (sour cream and sugar mix together on medium speed blender or mixer). Hi Jan. I’m so happy you discovered this recipe!I would recommend freezing before sautéing them. I will forever love crepes for their versatility. Wish me luck! Hi Olivia, I just searched the comments and one of my readers did say she used ricotta successfully and also shared the following tips/advice: “I lined a sieve with paper towel, put the ricotta in it and left it overnight to drain. Prepare one recipe of the classic crepes. Can’t wait till Saturday to make more! !My husband says this is what angels eat in heaven lol but they are truly bomb!Thank you! :)i’ve made nalesniki with russian store bought cottage cheese and no cheese cream- its different…. This is my new favorite cooking blog. Russian crepes or Blini is a traditional and very popular dish and our family is no different here.The crepes best served warm with so many different fillings and garnishings. It will still work fine since the blender blends it all up to a smooth consistency. I couldn’t agree with you more! Download this Free Photo about Crepes, russian blinchik served with white cheese, and discover more than 7 Million Professional Stock Photos on Freepik Today I’m making one of the classic Russian breakfast dishes – vegan nalisniki or stuffed crepes. Thanx Natash, this was a big hit my hubby and 2 year old loved it. Don’t stack hot crepes on top of each other. 2. You may need slightly more butter on your skillet if there is any sticking. It made me laugh out loud and then I read it to my husband so he can realize he’s eating angel food! Turn our perfect. I’m so glad you enjoyed them. Melt a dot of butter in a non-stick skillet over medium heat (2 skillets make the process go faster). Bill (aka)“ArizonaBill”, That would be ok with me as long as you credit the recipe and photos to my site and link back. I actually rolled mine like a blintz/eggroll. It’s just the touch of a button I’ve been making them this way for years! I use a small ladle. What are the amounts that you use? My grandparents are Ukrainian and Russian and my husband served a two yr mission for our Church, The Church of Jesus Christ of Latter-Day Saints in Kiev, Ukraine and some surrounding areas. And cranberries are such a great idea Wonderful recipe! Great recipe! Thanks for such a great site! I wonder if this recipe freezes well. Olena @ iFOODreal.com - High protein and low carb recipes. I have a large group that I am making them for, so thought that would be easier. Please advise. Will have to try to just top it after spreading the cheese. if you experiment, let me know how it goes! Thank you so much for all your work Looking forward to more great videos. Hi Natasha In our house crepes barely make it to the table. Thank you. If I don’t have a blender can I use hand mixer? . Thank you for such a sweet comment, I’m glad you like the recipe :). I do know they keep well in the fridge for even 4 or 5 days and we never get tired of eating them – we reheat them sauteed in some butter – YUMM! I will also try your idea of mixing it in the blender, that sounds easy, I love nalisinki (my favorite ones are with cheese) … I haven’t made them in a long long time though… thanx for the suggestions on a great yummy snack . Hope you get a chance to try them. Sure would like your permission to add it to my own cooking website, but I always ask first and wouldn’t add it without your permission. Taste very good too . It’s easier and less clean up Blessings! It’s a great breakfast idea for these busy holiday mornings with home full of relatives. Hi Tamara, I honestly have never tested that to say for sure. But ive bin mixing the raisins and pineapple chunks in the cream cheese filling, it didnt really mix well. . . Thank you! They seem intimidating, but once you get the hang of it, they are fast and easy to make. Add salt, pepper,1-4 eggs depends Hmmm. I’m so intimidated by Russian food! Also, I want to share with you guys how to make a Belgian crepes. Thanks again-You Go Girl!! Repeat with remaining batter; you may not need to dot with butter after the first time if your skillet is a good one (and remember there is butter in the batter). I have never rinsed the cottage cheese however, can you tell me what is the reason for that? Dec 13, 2013 - These Russian Crepes with cheese are our favorite breakfast and they can be prepared ahead of time; making it the ideal breakfast dish for company. CucinaPro electric crepe maker. Tips for Making The Best Crepes. Can you make them with chocolate inside. https://www.food.com/recipe/nalysnyky-ukrainian-crepes-200574 If I come up with something great, I will be sure to share it. You should have no more than 2 layers when its done. Hi Natasha. Melt about 1 Tablespoon of butter in a skillet and sauté the rolled cheese crepes on medium heat until golden brown on both sides. Thank you so much Tanya for bringing this to my attention. Don’t panic, the first crepe in the pan never turns out nice! Thank you so much for sharing that with me! Hi Ksyusha, I don’t have a specific crepe pan, but I use my best non-scratched non-stick pan for making crepes. A family favourite is blini stuffed with … https://howtofeedapickyeater.com/russian-crepes-recipe-buttermilk-blintzes You should have no more than 2 layers when its done. These cottage cheese crepes (nalisniki) are made from only 3 eggs! Oooo, I really like cheesecake!! Thanks Erica! Place cheese in the bowl of a food processor and puree until smooth. How about that . Did you start with blogging? I put both raisins and pineapple …. Using a spatula, spread 2 generous Tbsp of cheese filling on each crepe. Blessings to you as well Lena! Natasha, thank you very much for your helpful and very delicious recipes! Makes 10-12 blinchikov, good for 2 people. I also topped them off with your blueberry cheesecake topping. Thank you for sharing your delicious filling ideas! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). I usually just top with berry sauce. I just made the recipe, I think I will omit the sugar next time. I like to make chicken with mushroom. My 3 year old son loves them. , Hi! That’s easier than assembling the stand mixer that is kept in the cabinet!… Thank you so much for the awesome review! For Crepes: 2 cups milk, at room temperature; 2 tablespoons butter, melted; 5 large eggs, at room temperature; 1/2 tablespoon sugar; 1/2 teaspoon salt Thank YOU for following and please let me know what you think of the recipe! Pour about 2 to 3 Tablespoons of batter into the skillet. Thanks for posting this. It’s faster. But there is a special place in my heart for these chewy and thick type of Russian crepes that are so commonly made in Russia and Ukraine.. My mom uses the aluminum crepe pan … I can’t seem to make on that pan, nonstick has always been my go to ever since I was a kid . I have made this Nalistniki twice this week my family of 7 loved them so much. Very smart! Is there anything that I can substitute for the cottage cheese? Do you know if I can use ricotta cheese instead of cottage cheese for the filling? I’m so happy you’re enjoying my recipes . Margaret, thank you so much for your sweet words. I’m so happy you loved the nalesniki . 2 packages of cream cheese and one can of raw condensed milk. Be careful not to burn them. Very tasty! I did save back a few Crepes and will fill them with a meat paste as I had some London Broil left over from last nights supper. I wonder if it wont affect the taste if the filling…. Would you share a recipe that is whole wheat/buckwheats as well? Melt a dot of butter in a non-stick skillet over medium heat (2 skillets make the process go faster). He definitely impressed the guests! Best Wishes, Dessert special is filled with chocolate or Nutella. Made these today, they are absolutely delicous!! That’s so great! When the crepes are not glossy anymore, it is time to flip it to the other side. Yum!! Taste softer and fresher! Hi, Natasha! These cottage cheese crepes (nalisniki) are made from only 3 eggs! Thaw in the refrigerator . I usually sautée them, but my filling does run out sometimes, that’s a good tip thank you! Ok… these are the BEST blinchiki I’ve made! 250 ml milk You are a natural in front of the camera. I like to arrange them in 2 layers, brushing with butter between and around each layer. Btw, do u have a recopy of how to make tvorog from bad milk?.. Wow, thank you so much for such a great review and for sharing it with your friends. Your choice. How do you fill the Polish ones? I’m using Progressive and Trudeau kitchen tools. Hi Natasha! Crepes are a big hit in our family as well and I love making them after dinner as a light snack for the kids (never had them for breakfast and I don’t know why…??? Yummy! Arrange them in one layer in glass Pyrex dish, pour heavy whipping cream so it would cover crepes, sprinkle with sugar. my kids absolutely love these. 2 thumbs up!! I’ve got three little ones in the house, and I’m thinking that it would be easier to have regularly if the crepes were made ahead of time! maybe like blueberries, strawberries,or bananas? I need to substitute the raisins with berries due to the high amount of sugar in raisins. Made this yesterday! I don’t have a blender so I just use a regular hand mixer. Your choice. YUUUMMMM! One of my favorite things to eat! 2. I can almost taste them! I think the nalesniki turned out well Using something like a cheesecloth would probably have been a lot better and possibly drained more liquid, but all I had was paper towel haha. I'm Natasha Kravchuk. Do you omit the water and add club soda instead? God’s blessings! Beautiful!!! But I did take them online and introduced them to your website and recipe, that way they knew you were the Chef and I was just the cook, lol Yay! I would layer them with parchment paper or wax paper between layers so they don’t stick together when thawed. Only one thing that I was upset it didn’t work for the crepe maker. In Russian they are called блины (bliny). Hi Karen, I haven’t tried freezing them because they usually disappear within a few days (they definitely refrigerate well), but one of my readers, Kathy, shared her advice on freezing these cheese crepes in one of the comments: “freeze them with layers of wax paper between them in Ziplock bags. These are so delicious! Hello Natasha I would like to say big thank you for this receipe . Gradually add flour in equal parts to the milk and egg mixture; mixing well until no lumps are visible. Also do you think frozen raspberries would work well with farmers cheese inside the crepes?! Thanks. This was my first time cooking Crepes and your recipe and video made it easy. garlic butter (for frying) 1 tbsp. <3. TY FOR A GREAT IDEA FOR TWOROG SUBSTITUTION And can milk be used instead of water if using 2% milk. I should try your variation next time, can’t go wrong with condensed milk :). Thank you again I usually make them with cream cheese. Love it! Hi Eugenia, I haven’t tried that but I think it’s worth experimenting. Mix all ingredients. They’re really yummy hot or cold Thanks for sharing, tried this recipe a few days ago and these turned out absolutely delicious!!! It’s kinda strange. Although I have another question: I’d like to make then tomorrow (Wednesday) for Saturday breakfast. Oh and be sure to check out my Stuffed Chicken Crepe Pockets recipe! Just made this recipe…. Also you actually can skip a spoon and just pour batter from a blender. Thanks for sharing! Do you have a hand mixer? Now this is going to be my go for recipe. So much easier then a regular pan. You are my “go-to” site for fantastic recipes! WOW, The Russian Crepes with cheese are great ! How would you suggest? I put an egg yolk in my cheese, and it makes such a huge difference in taste. or would that splash all over my kitchen? + flour to crepe like consistency I am going to make this soon! Bill. Thanks! I have not seen a recipe that sounds like hers (which I haven’t been able to find since she passed away). I hope you and your fiance enjoy the recipes . How long do you bake them for and at what temp? It’s delicious as well. Refrigerate crepes that aren’t being served. Hi Kathryn! I have some variations of crepes posted on the blog including: Crepes with Meat and Mushrooms, and Crepes with Cheese and Pineapple . Any idea how to make the sweet poppyseed filling? I have plain basic glass measuring cup that I use for liquid/solids but constantly have to bend to make sure the amount is correct, or raise it up…. Are you serious? I’ve seen it spelled both ways. You are very welcome Natalya and thank you for such a nice review . Once the bottom is lightly golden (about a minute or less) flip the crepe using a sharp edged spatula to easily get under the crepe. thanks for the great video and recipe, I just wanted to share for the girls that have a hard time flipping the crepes without ripping (meaning me, which by the way took forever for me to learn lol) I started using a rubber spatula to flip even the thinest crepes without ripping!It really helps! May 30, 2013 - These Russian Crepes with cheese are our favorite breakfast and they can be prepared ahead of time; making it the ideal breakfast dish for company. We are so happy you're here. Sometimes I toss in craisins because I love their sweet/tartness. Ah, all three kids are down napping (all under age 3) so I’m making these crepes. Love all your recipes! Tanx for the video. 4 Tbsp unsalted butter, melted. 4 batches – that’s awesome!! It’s one of our favorite breakfasts . I can’t wait to make your recipe. They look delicious and I cannot wait to try. The most I loved an idea to mix everything in a blender. I was wondering what is the brand/where can I buy those scoops for various flour/sugar (solids!) I’m craving some nalesniki after reading your comment . I always soak raisins in boiling water than drain them…maybe that will help? You’re welcome Anna! 2. Thanks for sharing crepe recipe. I have my own recipe that I created a while back, but I have to be honest after I tried your recipe its the best I ever tried. I am single and 65+, cooking is now more like a burden, although I’m good at the kitchen, has many own recipes and the endless Hungarian collection of Hungarian cuisine to eject. Do you make the filling for a cheesecake and just put it in or do you bake the cheesecake filling first? Can I freeze them with filling?and how to un thaw them? I’m so happy you enjoyed them Tanya. 3. I will have to give it a try then. Hi Liliya, it won’t go bad but the butter will probably separate, float to the top and firm up so it won’t be incorporated into the batter as easily after refrigeration. i accidently came upon your website, wow awesome recipes!! I love your Web site. I love your blog and your recipes so much. Thanks for this recipe! Using a blender? This is so easy and so satisfying. We really enjoyed them, gonna keep this recipe for sure I used to have trouble flipping crepes but with a new non-stick skillet, by crepe #3 I had it under control. I’ve made them before with some other recipes and they just weren’t so good but these I will be remaking over and over. Farmer's Cheese Crepes with Blueberry Sauce are a game changer. Natasha, LOL! I can now continue the tradition of weekend blinchiki with my kids who love them as much as I do. Using something like a cheesecloth would probably have been a lot better and possibly drained more liquid, but all I had was paper towel.” I hope that is helpful to you! (142g/5 oz.) Oh wow I imagine the black current was delicious over these! Hi Alina, I think that would work well. In unrelated, but good news: last night was my final night shift; no more flipping back and forth torture and constantly thinking about my sleep schedule. Dear Natasha, your nalistniki look very delicious and I have been looking for a recipe for some time already. I love them plain with just butter and syrup. Ive tried it wit pineapple also very delicious. They all sound wonderful! Mince chicken an mushroom. I use a crepe maker ($20 from bed bath & beyond) to make my crepes and it speeds things up so much!! Thank you so much. Thank you so much for making those site! I made them today and they were fantastic. Thanks Natasha! Plus more to sauté. this is the best method for us! But my mom has been frying this way forever and works great , I’ve been using the two nonstick skillet method for a long time too except mine are two different sizes, oh well , I use cottage cheese and cream cheese but farmers cheese is a classic and is used often for nalesniki. I love the idea of adding the orange juice and zest. Thanks for sharing that with us! Cover with foil and bake. These are my #1 most favorite food ever and this recipe is so delicious and easy. https://rusakraut.com/russian-recipe-for-crepes-with-sauerkraut Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Oh my, such kind words, it really means a lot to me! I’m sure everyone would be happy to hear this on the lazy weekend morning. Hi Natasha, I was wondering if any of the ingredients have to be at room temperature? Crepes is a signature dish of Russian/Ukrainian culinary. I’m happy to hear you enjoy the recipe! Just like I am a kid again in my Baba’s kitchen! I tried it with olive oil today and it was great! Hubby made four batches of these for Easter dinner. FOR THE CREPES: 2 eggs, well beaten 1 1/2 cups milk 1 Tablespoon sugar 1/4 teaspoon vanilla It helps because my mama makes everything “na glaz,” as I’m sure many of our Russian mamas do, so to have something concrete to work off is awesome!! Did you say this makes 2 servings?….well, that’s what it came to and now we are ready for a nap! Thank you:). Dear Natasha, thank you for the recipes, I absolutely love nalisniki, sometimes I put them in ovenproof dish pore heavy wiping cream on top and bake them for about 15-20 min on f 350, and them OMG….. sooooo good. I can’t wait to try these! Hi. Natasha, you are so beautiful and talented! Welcome to the site, I hope you enjoy the recipes. Love them!! You’re welcome. P.S. Ingredients. Lay down your first layer of nalesniki and brush generously with melted unsalted butter, brush the top layer with butter. It looks very fancy and soooo yumi! If you get any small gaps, you can fill them with more batter. Thank you for sharing your wonderful review . I am a big fan of nalisniki and I tried so much different recipes. It also helps to revive them, lol. They can be served as savory, stuffed with meat, mushrooms, or fish filling. Mash the cream cheese, cottage cheese and sugar with a potato masher until well combined and creamy. For the Crepes Batter: ½ cup lukewarm water 1 cup milk 4 large eggs 4 Tbsp unsalted butter, melted. Would you happen to know what’s the best temperature and how long to leave in oven? I used an electric crepe maker though. Also, I like to rinse a cottage cheese and adding butter instead of oil what I used to do for more then ten years. Really enjoy your simple easy elegance recipes. You asked, “Do you put anything unusual in your Nalisniki/ Blinchiki?” I made the batter according to your recipe, but since we eat nalisniki for breakfast, I did not make the fancy filling. Delicious…bet you can’t eat just ONE! USA Delivery Payment and Shipping 800 606 9481 Yes, that will work fine Just blend it a little bit before using the batter to get it well mixed. Let me know how you like them. Sometimes I gotta make them when the kids are asleep and then they have a yummy surprise in the morning:) No I don’t use a cast iron skillet. . I ended up asking her for the recipe, plus you can’t beat a 3 egg nalisniki recipe! and they turned out perfect. . I have a question- can I use milk instead of 1/2 cup of water? It’s the only thing I’ve found that doesn’t tear the delicate crepes aside from using a specialized crepe maker or crepe pan. Now I really want to know! If you use a deep enough bowl, it shouldn’t splash. Russian blini are crepe-like traditional Slavic pancakes and they are absolutely delicious and irresistible! Hello Victoria, thank you for the information. Keep them with the folded side down. The results were equally good and it was healthier! You’re recipes help me so much! Did you have technical help? I love your recipe Natasha, and i put inside nalesniki dried cranberries and cherries in syrup ( without syrup ) from russian store. These are so delicious, I made them without raisins and they were perfect. Could I use a regular hand mixer rather than a blender? In a bowl, mix the cream cheese until cream. Can I also bake them a little? Cook the crepes until top is dry before you flip over and cook on the other side for a few seconds. If I were a man who had a hat, I would take it off for you and bow deeply to congratulate you for who you are and what you do. These look soo good! Thanks Lena It was all Vadim (the Mr.:). Merry Christmas and Happy New Year! I had to share the recipe with couple of ladies. MMM . thanks in advance! Love your recipes and videos. Keep going until you run out of filling or crepes. I loved the idea of using a blender! Ricotta or mascarpone paired with your favorite fruit; Old fashioned with Peanut Butter and Bananas. do u think its ok to add fruits to it? We always served them with a dollop of sour cream and jelly. or eliminate sugar from the filling? What did you put underneath the crepe, Hi Irene, a little jam should do the trick . I love your presentation. I’m so happy you enjoyed it! When the chicken is well done cooked, chop and When crepes are ready, start filling them with sweet cheese mixture by putting about two tablespoons of mixture into the center of pancake, fold the top half over, then bottom, then finish off with the sides, so you have a neatly folded pancake. Do you put anything unusual in your Nalisniki/ Blinchiki? Is it weird that ur crepe recipe calls for cream cheese? God bless! My … Lol, Haha thanks and yes it’s definitely easier to sprinkle the raisins over the top , I love your videos, they’re fun to watch . Thank you Tonya, we just made some for today . Hi Tanya, do you want to freeze the finished crepes with cheese in them? I want to start a DIY blog/website because I love doing those types of things but have no idea where to start… You can e-mail me if you have some suggestions, tried this recipe a few weeks ago and these turned out absolutely delicious!!! As you are pouring into the skillet, swirl the batter to evenly coat the bottom. Thank you for your recipe:). You’re so welcome, Inga. Depending on the size of your skillet; add about 2-3 tbsp of batter. These are perfect! Thanks for the tip. That’s true but I can never pour the right amount that way so I cheat and use a little ladle. The yeast in the batter gives these Russian crepes … Very easy to make and every single one including the first came out perfect! Thank you for all your recipes. The texture will not be the same but I don’t see why not. My mom makes them this way. Great video…. I put few drops of vanilla extract in the cream cheese.. I’m so appreciative!! . I’m all smiles! Hi Natasha! Slice in half before serving. Baking them is awesome if you are feeding a large crowd. Hi Joanna from Montreal! My husband is always pushing me to make more videos, but I agree with you; although it is fun, it’s also hard work! In a large mixing bowl, whisk together eggs, salt, sugar and milk. Raspberries sound really good! My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. That sounds really good! I also ask that the recipe not be copied word for word since Google will ding you for “duplicate content”. I always stick to this recipe with water so I can’t say for sure how it would affect the crepes but I imagine it would work ok. Dana , I have made my crepes with only milk for many years , it works . Omg I just found your website through Recipe Rhapsody! this is amazing video, video is so much better, definitely not the same as pictures, Love, love, love your videos, keep them coming, I know it’s hard, but i think it’s fun also :-)) I always ended up with messed up nalisniki, I even gave up for a while, but seeing this video it encourages me and planing to make it tomorrow, thank you for all your hard work. I don’t think these would work on any other kind of skillet. Thank you for your wonderful recipe!!! Be careful not to burn them. Photo about Russian crepes, on plate close up shot. Also, my recipe we beat the egg whites separately and then fold them into the rest of the ingredients. Hello young lady. You are so nice This is our favorite breakfast food. Magic words. Since I did not have cottage cheese I used dry Ricotta cheese - sold in packages. will my crepes still come out fine?? Slathered with sour cream and dusted with power sugar, we will definitely be eating these again and again. Many slavic ladies who i talk to love your recipes) so i joke by saying that we have got the same great source [natashaskitchen], Hi Viktoriya, to bake these bake at 350 for 30-40 minutes (if they are cold from the fridge, do 45 minutes, if room temp, bake 30 minutes). I had fun making this video and my husband decided to keep it “uncensored” and include the embarrassing footage; he thought it would be more entertaining. Don’t panic, my first crepe never turns out nice so I wolf it down to conceal the evidence! JUST NADE THESE LAST NIGHT They freeze so well and defrost beautifully in the fridge for pan frying later on.”. Also, what do you mean by crystalized? How many days can ahead can I make the crepes without the filling? Bake at 350 for 15-20 minutes (if they are cold from the fridge, do 30 minutes). You are really talented. The only other thing I can remember her using in her filling is cinnamon. I will forever love crepes for their versatility. No, I buy cheesecake filling at the grocery store. Thank you! Thanks for the tips, I haven’t tried strawberries & cream or applesauce with syrup. Can u use blueberries instead of raisins? Dust with powered sugar (optional) and serve with sour cream or jam on the side. I made these twice already! Another winner recipe. ITS BEST AFTER BEING REFRIGERATED FOR ME AND I NEVER FRIED IT AGAIN JUST ROLLED IT UP AND LET IT GET COLD DANG DANG ITS BOMB!!!!!!!! Thank you for the great review! Natasha, great video and recipe! I layer them in a pyrex dish and brush the layers with butter. I also love the creamy texture and amazing flavor of this combination. I’m not sure if they would work with those substitutions. If that happens, you will need to get creative to warm the mixture up just enough for the butter to incorporate and blend into the batter again. Keeping the recepie! Is there a way to take out the cottage cheese and still make them as delicious? You’re so welcome and thank you for sharing your great tips about freezing them. All work great! Syrniki are made from a farmer’s cheese called Tvorog in Russian or Twarog in Polish. Nestle. Thank you for such a sweet comment Maya, I hope that you will find many new favorites :). Nalesniki with Cheese and Raisins (Russian Crepes). I usually don’t have to keep adding butter with a good non-stick skillet as well. . For the Crepes; 2 large eggs (beaten) 3/4 cup milk 1/2 cup all-purpose flour; 2 tablespoons butter (melted) 1/4 teaspoon salt For the Sauce; 3 tablespoons butter 3 tablespoons all-purpose flour 1 teaspoon dry mustard 1 3/4 cups milk Salt and freshly ground black pepper, to taste 3 tablespoons Parmesan cheese, plus more for garnish (freshly grated)