Fresh Cheese filled Crepes w/ Blueberry Sauce

Fresh Cheese filled Crepes w/ Blueberry Sauce | By | @LetthebakingbgnNalisniki or ‘Russian filled crepes” are one of those things that are present any time there is a large gathering of people, such as weddings, parties, babyshowers, birthdays, or at least every time we have a get-together ‘pot luck’ style, someone always brings crepes.

Now with the holidays coming up, I wanted to share one more recipe of the crepes/Nalisniki that I use when using the special crepe maker, where you dip the rounded top pan into the batter and cook it only on one side.

Fresh Cheese filled Crepes w/ Blueberry Sauce | By | @Letthebakingbgn

To make the crepes, I use my crepe maker. Therefor this batter is thicker like you would need if you were using one. If you’re using a conventional skillet method, increase the milk amount from 1 cup to 3 cups.  

Fresh Cheese filled Crepes w/ Blueberry Sauce

Prep time:
Cook time:
Total time:
Recipe type: Breakfast
Serves: 20 crepes



  • 1 cup milk
  • 3-4 eggs
  • 1 cup all purpose flour
  • 2 tblsp. melted butter (1/2 stick butter) ¼ tsp. salt


  • 12 oz. of cottage cheese or ricotta cheese (1½ cups)
  • 2 oz. cream cheese, softened
  • ¼ cup sugar
  • ½ teaspoon vanilla extract

Blueberry Sauce

  • 2 cups fresh or frozen blueberries
  • ⅓ cup water
  • ⅓ cup sugar
  • 1½ Tbsp cornstartch
  • 2 Tbsp water


Make the blueberry sauce

  1. Combine the blueberries, water and sugar in a medium sauce pot. Bring to a boil over medium heat, then reduce the heat and cook until the berries are softened slightly, about 1-2 minutes. In a small cup combine the 1.5 tablespoons cornstarch and 2 tablespoons water. Add the cornstarch mixture to the blueberries, bring it back to a boil and then cook for 3-4 minutes stirring constantly past the boiling point until the cornstarch flavor has disappeared. Remove from heat, let come to room temperature, then refrigerate until needed.

To make the Batter

  1. Using mixer fitted with the paddle attachment, on medium speed mix together eggs, flour (it will be thick) and salt until smooth.
  2. Slowly start adding milk ¼ at a time, making sure that each addition is fully incorporated, before adding any more.
  3. Lastly add the melted butter and also mix until smooth.
  4. For best results let rest for 30 minutes to 1 hour.

To cook the crepes:

  1. Pour the batter in a shallow wide dish (or the one that comes with the crepe maker) and dip the pan into the batter. Let the crepe cook for 30-40 seconds, or until no wet spots are seen on top.
  2. In one swift motion flip it onto big plate. Repeat until no more batter is left

To make the Filling

  1. In a bowl, mix all the ingredients until smooth.

To Fill Crepes:

  1. Take the stack of nalisniki and flip them cooked/browned side down.
  2. Take about a tablespoon of filling, place it in the middle and spread it around
  3. Fold the right side towards the center, then the opposite side. Now roll the crepe jelly-roll fashion.
  4. Fill a glass baking dish with rolled nalisniki, grating some butter between each layer of crepes. Bake in the 350F oven for about 30 minutes, or until hot throughout.

To Serve:

  1. Place 2-3 rolled crepes onto a plate. Spoon some blueberry sauce on top.


Serve hot nalisniki with a choice of jam, honey, condensed milk, caramel, sour cream or a fruit sauce.

You can fill the nalisniki a day ahead, cover in plastic wrap and refrigerate until ready to serve. 30 minutes before serving, pop them in the hot oven and then serve

Bon Appetit & Happy Pinning

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Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Fresh Cheese filled Crepes w/ Blueberry Sauce | By | @Letthebakingbgn


Bon Appetite & Happy Pinning!

Thank you for following me on Instagram, Facebook & Pinterest!

If you make anything with my recipes make sure to hashtag your photos on Instagram with #letthebakingbeginblog so that I can see your creations as well!



** Click HERE to see which crepe maker I am using to bake absolutely perfect and thin crepes.

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  • Anonymous

    Yum! Just by looking at the pictures is making me drool. Being 5 months pregnant doesn't help either. I am going to make some tonight my craving won't let me live otherwise. Thanks for the recipe! 🙂

    · Reply
  • Thanks for your comment! Congrats on your pregnancy and hope hope you will share how you liked the recipe once you have tried it!

    · Reply
  • […] (aka vareniki). I even know some pretty smart moms whose kids do not eat fresh cheese, generously stuff crepes and serve them for breakfast. Sneaky, huh? No, just […]

    · Reply
  • Carol

    Must make these soon. It has been years since I had some and I am getting away from making traditional recipes (Ukrainian) that I love so much. These do not take long to whip up so I will get on it.

    · Reply
    • Hi Carol, this reminds me to make a batch myself 🙂 I think I will try substituting milk for buttermilk this time and may be adding a bit more flour to make them thicker – should be yummmy!

      · Reply
  • Anna

    this looks amazing!! do you serve the blueberry sauce cold? and would i be able to make it a day in advance?

    · Reply
  • […] If this doesn’t get your taste buds tingling then we don’t know what will! Fresh Cheese filled Crepes with Blueberry Sauce – enough said. Check out the full recipe via Let the Baking Begin. […]

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