Crepes with Cheese (nalisniki): thin, delicate crepes filled with a creamy farmer’s cheese mixture that softens and lightly melts when cooked in butter or oil. These crepes can be prepared ahead—either fully assembled or in parts—and are a classic dish for weddings, holidays and large gatherings. They’re equally delicious for breakfast, lunch or as a snack.
Known as cheese crepes, nalisniki or cheese blintzes, these tender filled crepes are beloved across Slavic families and beyond. While there are many variations of batter and fillings, the method is straightforward—slightly time-consuming but very forgiving—and once you’ve made them a few times they become a go-to recipe. The combination of sweet, creamy cheese and light crepe is a crowd-pleaser every time.
This version was shared by my sister Alla. She often prefers a cream cheese filling, while I favor homemade farmer’s cheese for its texture and tang. Either way, these crepes get compliments and disappear quickly.
Make-Ahead and Storage
Yes—crepes can be prepared ahead. Cook the crepes, cool them completely, then stack and wrap tightly. You can fill them the next day or freeze filled crepes for up to 2 months. Thawed crepes reheat nicely in a skillet with a little butter or oil until warmed through and lightly golden.
Reheating Leftovers
Refrigerate cooled crepes and reheat in a skillet over medium-low heat with 1–2 tablespoons of unsalted butter or oil. Heat until the crepes are warmed through and edges are slightly golden. This helps refresh texture and flavor.
Tips for Perfect Crepes
- Use a good non-stick skillet and small skillets if you want smaller crepes that don’t need cutting after filling.
- A thin-edged spatula makes flipping easier and reduces tearing.
- Choose eggs with deep yellow yolks for richer color and flavor.
- Whole milk gives the crepes a creamier texture, but 2% works fine.
- Cook over moderate heat to avoid dark spots and burning; patience yields even color.
Freezing
Filled crepes freeze well. Place layers of filled crepes in a container with parchment or plastic wrap between layers, or wrap each crepe individually and store in freezer bags. Reheat in a preheated skillet with a little oil or butter until golden. They keep well for up to two months.
Crepe Batter Ingredients
- Milk (whole or 2%)
- Large eggs
- Unsalted butter, melted
- All-purpose flour
- Granulated sugar
- Fine salt
Cheese Filling Ingredients
- Farmer’s cheese (crumbled)
- Cream cheese, softened
- Cool Whip or similar whipped topping (slightly thawed)
- Granulated sugar (or powdered sugar)
- Vanilla extract
Quick Practical Tips
- A blender makes batter effortless and smooth.
- If batter is too thin, add 1–2 tablespoons of flour to thicken slightly.
- A small cookie scoop (2 tablespoons) helps make uniform crepes.
- Cool crepes completely before stacking and wrapping to avoid sogginess.
How to Make Crepes with Cheese
Below is a clear, streamlined method for batter, filling and assembly.
- Combine crepe batter ingredients in a blender until smooth: eggs, sugar, salt, flour, warmed milk and melted butter. Blend about 1 minute. If it seems very thin, add a tablespoon or two of flour.
- Preheat one or two non-stick small skillets over medium heat and wipe lightly with oiled paper towel.
- Pour about 2–3 tablespoons of batter into the skillet and swirl to evenly coat the bottom. Cook 45–60 seconds until the bottom is lightly golden, flip with a thin spatula, cook briefly on the second side, then transfer to a board to cool. Repeat with remaining batter, wiping the skillet every few crepes. Cool crepes in a single layer before stacking and wrapping.
- For the filling, beat together farmer’s cheese, softened cream cheese, Cool Whip, sugar and vanilla until smooth and creamy. Adjust sweetness to taste.
- Spread about 1 generous teaspoon of filling in a thin layer on each crepe, fold two opposite edges in, then roll into a log. Refrigerate any crepes not being served; they stay fresh up to one week.
- To serve, sauté rolled crepes in 1 tablespoon melted butter over medium heat until golden on both sides. Serve with sour cream, jam or fresh berries if desired.
Serving for Large Events
For a crowd, scale the recipe up. Stack filled crepes in a baking dish in single layers, brushing melted unsalted butter between layers to prevent sticking. Limit to about three layers in a standard baking dish so heat penetrates evenly. Preheat the oven to 300°F, cover with foil and heat for about 50 minutes, removing the foil at roughly 35 minutes to allow a light golden finish. Crepes are ready when all the butter has melted and the dish is hot underneath—avoid higher temperatures or extended baking, which can dry or crack them.
Other Family Favorites
- Mimosa Salad – layered egg and cheese salad
- Olivye Salad – classic Ukrainian potato salad
- Shuba Salad – layered beet and herring salad
- Ukrainian Pork Meatballs (kotlety) – oven-baked and freezer-friendly
Crepes with Cheese (nalisniki)
Ingredients
Crepes Batter:
- 1 1/2 cups whole milk (or 2%)
- 4 large eggs, room temperature
- 4 tablespoons unsalted butter, melted
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/8 teaspoon fine salt
Cheese Filling:
- 1 1/2 cups farmer’s cheese, crumbled
- 4 oz cream cheese, softened
- 2 tablespoons Cool Whip, slightly thawed
- 1/2 cup granulated sugar (or 3/4 cup powdered sugar)
- 1/4 teaspoon vanilla extract
Instructions
To Make Crepes:
- Place eggs, sugar, salt and flour in a blender. Warm the milk and combine with melted butter, then pour into the blender and blend until smooth. If batter seems too thin, add 1–2 tablespoons flour.
- Preheat one or two non-stick small skillets over medium heat and lightly oil with an oiled paper towel.
- Pour 2–3 tablespoons batter into the skillet and swirl to coat. Cook until lightly golden, flip with a thin spatula, cook briefly on the other side, and transfer to a cutting board to cool.
- Cool crepes in a single layer, then stack and wrap with plastic wrap, leaving a small vent to prevent sogginess.
To Make Filling and Assemble:
- In a bowl, beat farmer’s cheese, cream cheese, Cool Whip, sugar and vanilla until smooth and creamy.
- Spread about 1 generous teaspoon of filling on each crepe, fold two opposite sides, then roll into a log. Refrigerate assembled crepes; they keep up to one week.
To Serve:
- Sauté rolled crepes in 1 tablespoon unsalted butter over medium heat until golden on both sides. Serve with sour cream, jam or fresh berries.
Notes
- Heating for a crowd: Preheat oven to 300°F. Layer crepes in a baking dish, brush melted butter between layers, cover with foil and heat about 50 minutes; remove foil at 35 minutes for a light golden finish. Crepes are ready when butter has melted and the dish is hot underneath.
- Freezing: Layer filled crepes with parchment or plastic wrap between layers, or wrap individually and freeze in bags. Good for up to 2 months.
*This crepe recipe was first published in June 2019.