Velvety soft crepes. Smooth, rich farmer’s cheese filling. Topped with your favorite homemade jam. This is the ultimate breakfast.
Move over, pancakes. Crepes are taking over. And I am 1000% okay with that.
Crepes are softer and thinner. That means I can devour them to my heart’s content. This is why crepes win.
But here’s the thing. Even if pancakes are your favorite breakfast food (or dinner food – no judgment here), you’ll love these homemade crepes. They’re made from delicious ingredients and are perfectly textured. They pair wonderfully with the cream cheese filling. It’s a no-nonsense recipe – you’ll be so glad you tried it.
What are the ingredients in this recipe?
Eggs. And lots of ‘em too. Eggs give the crepes their fluffiness and airy texture. Yes, they’re thin, but they don’t lack in “fluff.”
Sugar. For the sweetness of course.
Vanilla. A splash. You don’t want bland crepes now, do you?
Melted butter. It makes everything so much better.
Flour. To bulk up your batter.
Once you combine your ingredients you’re ready to make those crepes. You’re going to have to be fast because these babies can burn quickly. Spread your batter thinly with a ladle, wait a few seconds to see a light golden color, and flip!
Now on to good stuff: the filling. This filling is made from farmer’s cheese, cream cheese, and 1 can of sweetened condensed milk. You’re going to spread this mixture all over your crepe and roll.
Before serving, you’ll pop these crepes into the oven for 40 minutes. This helps cook the cheese mixture and really brings everything together.
I really hope you try these filled crepes! This holiday season is the perfect time to serve up this beautiful breakfast!
What do I need to make these crepes?
- eggs
- melted butter
- milk
- sugar
- vanilla
- flour
- water
- sweetened condensed milk
- cream cheese
- farmers cheese
Steps
Crepe Batter
Start off by whisking eggs until pale yellow.
Add in sugar, vanilla, milk, and melted butter.
After you have mixed all well, with a spatula, add in the flour.
The batter should be runny, so add some water or milk if needed.
To cook the crepes:
Heat a nonstick crepe pan or just a regular nonstick pan. Melt a small slice of butter when the pan is heated. (Keep on Medium heat when making the crepes)
Hold the pan in your left hand. With a soup ladle add batter to the pan, just enough for a thin layer.
Turn the pan around to coat and make a perfect circle. Place back on the stove to cook until it turns a light brown.
Flip the crepe over and continue cooking until both sides are golden brown.
Once cooked, stack onto a plate, one after the other and repeat cooking until the rest of the batter is done.
For the Farmer's Cheese Filling:
Mix together 1 ½ pound Farmer’s cheese, 1 package of softened cream cheese and 1 can sweeten condensed milk.
Putting the Crepes together:
Spread a tablespoon of filling on a crepe, then roll it, and place it in a deep baking dish.
Melt 2 Tbsp of unsalted butter and lightly brush the top and between the crepes so they won’t stick together. Do this for each row of rolled crepes.
Cover the dish with foil, or if your baking dish has a cover use that. Transfer into the oven. Bake at 350° F for 40 minutes before serving.
Berry Sauce:
You can use any berry that you like, I usually use strawberries or raspberries. Just add 1 cup of berries to 1/2 cup of sugar in a blender or food processor. Blend till smooth. If you have a lot of seeds, you could strain it for a smooth berry sauce. No blender or food processor, not a problem just use this recipe here.
Serve crepes warm, with berry sauce.
Simple Crepes with Sweet Farmers Cheese Filling and Berry Sauce (Nalisniki) Yum
Ingredients
- 10 eggs
- ½ cup butter, melted
- 4 cups milk
- ¾ cup sugar
- ½ tsp vanilla
- 3½ cups flour
- water, or milk, just enough for it to be runny
- 1 can sweetened condensed milk
- 8 oz cream cheese
- 1½ lbs farmer's cheese
- 1 cup berries
- 1½ cups sugar
Instructions
Start off by whisking eggs until pale yellow.
Add in sugar, vanilla, milk, and melted butter.
After you have mixed all well, with a spatula, add in the flour.
The batter should be runny, so add some water or milk if needed.
Heat a nonstick crepe pan or just a regular nonstick pan. Melt a small slice of butter when the pan is heated. (Keep on Medium heat when making the crepes)
Hold the pan in your left hand. With a soup ladle add batter to the pan, just enough for a thin layer.
Turn the pan around to coat and make a perfect circle. Place back on the stove to cook until it turns a light brown.
Flip the crepe over and continue cooking until both sides are golden brown.
Once cooked, stack onto a plate, one after the other and repeat cooking until the rest of the batter is done.
Mix together 1 ½ pound Farmer’s cheese, 1 package of softened cream cheese and 1 can sweeten condensed milk.
Spread a tablespoon of filling on a crepe, then roll it, and place it in a deep baking dish.
Melt 2 Tbsp of unsalted butter and lightly brush the top and between the crepes so they won’t stick together. Do this for each row of rolled crepes.
Cover the dish with foil, or if your baking dish has a cover use that. Transfer into the oven. Bake at 350° F for 40 minutes before serving.
You can use any berry that you like, I usually use strawberries or raspberries. Just add 1 cup of berries to 1/2 cup of sugar in a blender or food processor. Blend till smooth. If you have a lot of seeds, you could strain it for a smooth berry sauce. No blender or food processor, not a problem just use this recipe here.
Serve crepes warm, with berry sauce.
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