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cream cheese crepes

These Blintzes – Nalisniki-Blinchiki are filled with creamy cream cheese filling and baked in the oven for smooth, creamy and velvety texture. They are wonderful as a breakfast or dessert.  

Creamy crepes


At most of the Slavic weddings they would serve these blinchiki.
Servings: 10-12 (Makes 25-28 crepes)
4 eggs
2 cups of all-purpose flour
3 cups of milk, warm
1/3 cup of sugar or to taste
5 Tbsp. melted butter
Pinch of salt
Ingredients for cheese filling:
 8 oz. package cream cheese, at room temperature
16 oz. small curd cottage cheese
1 cup heavy cream
1 tsp. Vanilla extract
1/3 cup powder sugar
Direction for crepes:
Whisk together milk, eggs, sugar and salt.  Slowly whisk in flour until smooth.
Add melted butter and mix well.
The batter should be smooth and thin.
Lightly brush the medium 8″-9″ sauté pan with butter and head over medium heat.
Working quickly- pour in about 1/4 cup of batter, tilting the pan so the batter makes a circle and coats the bottom.
The crepes should be very thin.  Cook the crepe until the bottom is light brown. Loosen with a spatula, flip and cook the other side; remove to the flat platter. Continue with remaining batter.


***NOTE: It’s best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes.
Direction to Creamy filling:
Beat together cream cheese and sugar powder until creamy, for about 1-2 minutes.
Add cottage cheese and vanilla extract and beat until combined.
Gradually add heavy cream and beat until fully combined and became smooth/fluffy.
Using a spatula spread about 2 generous tablespoons of creamy filling on each crepe.
Roll the crepe into a log. Place them into buttered 9×13 baking dish in layers.

creamy crepes steps

Cover with foil and bake at 350 F. for about 30 minutes or until crepes warm. There is no limit for the toppings that can be used to please your taste buds. I like them with fresh berries or strawberry sauce. Serve immediately.