Russian Crepes with Cheese
These Russian Crepes with Cheese are irresistibly creamy and tender! Perfect for breakfast, brunch, or dessert with a luscious cheese filling.
Equipment
- Mixing Bowls
- Whisk
- Non-stick skillet or crepe pan
- Spatula
- Measuring cups and spoons
Ingredients
Crepe Batter
- 1 cup lukewarm water
- 1 cup milk
- 4 large eggs
- 4 tablespoons unsalted butter melted (plus more for sautéing)
- 1 cup all-purpose flour (you can use ½ cup whole wheat flour and ½ cup all-purpose for a healthier twist)
- 2 tablespoons sugar
- a pinch salt
Cheese Filling
- 8 oz cream cheese at room temperature
- 16 oz small curd cottage cheese
- ⅓ cup sugar (for the filling)
- ½ cup raisins (optional)
- Powdered sugar for serving (optional)
Instructions
Make the Crepe Batter
- In a large mixing bowl, whisk together the lukewarm water, milk, and eggs until well combined.
- Gradually add in the melted butter, flour, sugar, and a pinch of salt. Whisk until the batter is smooth and free of lumps.
- Let the batter rest for about 30 minutes to allow the gluten to relax, which will yield a more tender crepe.
Prepare the Cheese Filling
- In another bowl, combine the cream cheese, cottage cheese, and sugar.
- If you’re using raisins, fold them into the mixture. Mix until everything is well incorporated and the filling is creamy.
Cook the Crepes
- Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of butter to coat the pan.
- Pour about ¼ cup of the batter into the skillet, swirling it around to create an even layer.
- Cook for about 2 minutes or until the edges start to lift and the center is set. Carefully flip the crepe and cook for another 1-2 minutes on the other side.
- Repeat with the remaining batter, adding more butter as needed.
Fill and Fold the Crepes
- Once the crepes are cooked, place one on a plate and spoon about 2-3 tablespoons of the cheese filling onto one half.
- Fold the crepe over the filling, then fold again to create a triangle or roll it up.
Serve and Enjoy
- Dust the filled crepes with powdered sugar if desired and serve warm.
- You can also drizzle them with honey or maple syrup for an extra touch of sweetness.
Notes
- Make sure your ingredients are at room temperature for a smoother batter.
- Resting the batter is key to achieving tender crepes.
- Don’t overfill the crepes; a few tablespoons of filling is enough to keep them manageable.
- These crepes can be made ahead and reheated in a skillet before serving.
- Store crepes and filling separately in airtight containers in the refrigerator for up to 3 days.