Cheese-Filling Crepes

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Ingredients

    • 10 eggs 
    • 1/2 cup melted butter
    • 4 cups of milk
    • 3/4 cup of sugar
    • vanilla a pinch
    • 3 and 1/2 cups of Flour
    • water, just enough for it to be runny
    • 1 can of sweetened condensed milk
    • 1 pack of cream cheese
    • 1 1/2 lb of farmers cheese  

 

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Directions

  • With a whisk, mix eggs well
  • Add in sugar, vanilla, milk, and melted butter 
  • After you have mixed well, add in the flour.
  • The batter should be runny, so add in some water (about 2 cups) 

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  • Start making crepes. I use a nonstick crepe pan, if you don’t have one you can use a regular nonstick pan (I got at bedbathandbeyond) ; if crepes start to stick to the pan spread a bit of butter before adding the batter. Pan should be hot.
  • When adding batter, hold pan in left hand, with a soup ladle add batter to the pan and quickly turn so all the batter is spread over the pan, put on heat and wait until crepe starts to turn a light brown color, flip over crepe. This will be fast! (Don’t burn the crepes!)

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  • Stack all the crepes onto a plate.

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Filling: 

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  • Mix together 1 1/2 pounds Farmers cheese, 1 package of softened Cream Cheese and 1 can Sweetened Condensed milk
  • Spread a tablespoon of filling on crepe, fold sides together then roll into a crepe. 

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  • Pile up the crepes in a oven safe dish, melt 2 tablespoons of unsalted butter (in microwave), lightly brush crepes as you pile them on each other (this way they won’t stick together)

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  • Cover dish with foil.
  • Put into oven for 40mins before serving. 

Tip: I would put homemade jam near by, I like to pour a little bit on my crepes.

Enjoy!

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Equipment I Used

Cheese Filling Crepes

Cheese-Filling Crepes

Course Dessert
Cuisine Russian, Ukranian
Servings 15
Calories 478 kcal

Ingredients
  

  • 10 eggs
  • ½ cup butter melted
  • 4 cups milk
  • ¾ cup sugar
  • ½ tsp vanilla
  • 3 ½ cup flour
  • water just enough for it to be runny
  • 1 can sweetened condensed milk
  • 8 oz cream cheese
  • 1 ½ lb farmers cheese

Instructions
 

  • With a whisk, mix eggs well.
  • Add in sugar, vanilla, milk and melted butter.
  • After you have mixed well, add in the flour.
  • The batter should be runny, so add some water (about 2 cups).
    Cheese Filling Crepes

To cook the crepes:

  • Heat a nonstick crepe pan or just a regular nonstick pan. Melt a slice of butter when heated.
  • 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.
    Cheese Filling Crepes
  • Flip the crepe over and continue cooking until both sides are golden brown.
    Cheese Filling Crepes
  • Once cooked, stack onto a plate, one after the other and repeat cooking until the rest of the batter is done.
    Cheese Filling Crepes

For the filling:

  • Mix together 1 ½ pounds Farmers cheese, 1 package of softened cream cheese and 1 can sweetened condensed milk.
  • Spread a tablespoon of filling on crepe, fold sides together then roll.
    Cheese Filling Crepes
  • Pile the rolled crepes into an oven safe dish. Melt 2 Tbsp of unsalted butter and lightly brush the top and between the crepes so they won't stick together.
    Cheese Filling Crepes
  • Cover the dish with foil and transfer into the oven. Bake at 350° F for 40 minutes before serving.
    Cheese Filling Crepes

Notes

These are great paired with sour cream, honey or jam!

Nutrition

Nutrition Facts
Cheese-Filling Crepes
Amount Per Serving
Calories 478 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 172mg57%
Sodium 388mg17%
Potassium 276mg8%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 28g31%
Protein 18g36%
Vitamin A 726IU15%
Vitamin C 1mg1%
Calcium 186mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword butter, condensed milk, cream cheese, crepes, eggs, farmers cheese, flour, milk, russian dessert, sweet, vanilla
Tried this recipe?Let us know in the comments how it was!
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