Happy Monday friends,
I wasn’t lying when I said I’m going to start posting more, I think It’s time I start taking this blog a bit more seriously don’t you think? Today’s post is about my usual go-to dessert when I need a last-minute dish to bring somewhere. You see, Ukrainians tend to bring a dessert when gathering at someone’s house. I generally make “nalesniki” or “blinchiki”, people call them different things, but we all know them as crepes here in the US.
Here’s the story behind how I’ve found the best recipe that everyone loves. I grew up eating “nalesniki” with cheese filling, because back In Ukraine everyone makes them this way (generally using home-made cheese). When we moved to the US, we’ve sort of adapted the version everyone on the west coast was making with cream cheese and whipped cream, which was very tasty and sweet so that’s what our family stuck to. We also started making crepes using a crepe maker instead of making them in a skillet.
When I got married, I needed a simple dessert to bring to a Thanksgiving dinner, and someone mentioned that I could make “blinchiki”, that’s what my husband’s side of the family calls them. I wanted to impress everyone, so I asked my husband how his mom always made them. And after some research I had figured out that the recipe on natashaskitchen.com comes pretty close to that so that’s what I made, except I tweaked the filling part a bit. I also didn’t have a crepe maker (still don’t) so I made them in a skillet and realized that it is actually very easy, and super quick if you use 2 skillets.
The recipe was a huge hit, and I’ve been making it for parties and gatherings ever since, (I don’t like to make them for ourselves, because I tend to stay far away from these types of foods).
To make the crepes themselves head over to natashaskitchen.com and just follow the directions. To make them for a group I usually double the recipe. You can follow the directions she has for the filling, or you can follow mine.
Here is how I make the filling:
This is for the doubled recipe, so just cut in half if you’re making the smaller portion.
2 8oz cream cheese
2 16oz small-curd cottage cheese (drained and rinsed)
2/3 cups of sugar
2 drops of vanilla
1. Combine all ingredients in a large bowl and mash together with a potato masher, then mix well with a spoon.
2. To make your crepes, spread a good layer on a crepe and roll it up, then cut in half and place into a rectangular baking dish. Repeat until you the bottom of the dish is covered.
3. When I have a full layer of crepes I cut about 1/2 a stick of butter onto the crapes, then when I get the rest of the crepes on top I do the same thing.
4. Bake them at 350 for about 30 minutes and serve warm with condensed milk, sour cream, honey, jam, or fresh fruit.