Crepes, or “blinchiki,” are very popular in Russian and Ukrainian cuisines. They are versatile, can be made with many fillings, and are perfect for breakfast or brunch as well as dessert at parties and gatherings. Batter: flour, milk, water, eggs, melted butter, sugar, and salt. Filling: cream cheese, ricotta cheese, farmers cheese (tvorog), powdered sugar, vanilla extract, and egg. Farmers cheese may be substituted with mascarpone cheese or well-drained cottage cheese.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Combine all batter ingredients with a hand blender or mixer until smooth.
- Step 2
Cover the batter and refrigerate for at least 1 hour and up to 48 hours.
- Step 3
For the filling, beat the cream cheese, ricotta cheese, farmers cheese, powdered sugar, vanilla, and egg together until well combined.
- Step 4
Heat a non-stick pan over medium-low heat.
- Step 5
Lightly spray the pan with cooking spray or coat it with butter.
- Step 6
Pour about half a ladle of batter into the pan and immediately swirl to spread it evenly.
- Step 7
Cook the crepe for about 30 seconds, flip, and cook the second side for about 10 seconds.
- Step 8
Spread an even layer of the cheese filling over each cooked crepe.
- Step 9
Roll each filled crepe and cut it in half if desired.
- Step 10
Melt about 2 tablespoons butter in a skillet over medium heat.
- Step 11
Place the rolled crepes in the skillet.
- Step 12
Sauté until the crepes are well browned on both sides and the filling is warmed through.
- Step 13
Serve warm with a dollop of sour cream or fresh strawberry sauce.
- Calories:650 kcal33%
- Protein:20 g40%
- Carbohydrates:80 g31%
- Sugar:39 g43%
- Salt:1.0 g17%
- Energy:2720 kJ33%
- Fat:28 g40%
