Print

Directions

• Blend all the ingredients for crepe until well combined.
• Melt a bit of butter in a non-stick skillet over medium heat
• Swirl the batter to evenly coat the bottom of the skillet.
• When the bottom is lightly golden flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get lightly golden and place the crepe on a cutting board. Continue the same with rest of batter.
• How to make cheese filling and complete nalesniki:
  Rinse the cottage cheese with cold water and drain well. Mash the cream cheese, cottage cheese and sugar with a potato masher until well combined and creamy. Spread 2 generous Tbsp of cheese filling on each crepe.Sprinkle with about 15 raisins. Roll the crepe into a log and cut in half.
• To Serve:
  Melt about 1 Tbsp of butter in a pan and fry the rolled cheese crepes on medium heat until golden brown on both sides. Pour powered sugar (optional) and serve with sour cream or jam on the side.