Dessertsnatashaskitchen5.0
Nalesniki with Cheese and Pineapple (налесники)
Pineapple here is sweet and tart; a perfect complement to the cheese filling in these nalesniki. Enjoy nalesniki topped with sour cream or favorite jam.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 40 min🔥 Cook: 5 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●skillet
- ●measuring cup
- ●spatula
- ●cutting board
- ●colander
📝 Preparation Steps
1
Put ½ cup lukewarm water, 1 cup milk, 4 large eggs, 4 Tbsp melted unsalted butter, 1 cup all-purpose flour , 2 Tbsp sugar, 1 pinch of salt in a blender and blend until well combined.
milk1 cup(15 or 20 oz coarsely chopped pineapple chunks, well-drained)1 canlarge eggs4unsalted butter (melted. Plus more to sauté.)4 Tbspsalt1 pinchall-purpose flour1 cupsugar4 Tbsp
2
Melt a dot of butter in 2 non-stick skillets over medium heat. (2 skillets make the process go faster).
3
Pour about 2 to 3 Tbsp of batter into the skillet. I use a 1-ounce measuring cup.
4
As you are pouring into the skillet, swirl the batter to evenly coat the bottom. If you get any small gaps, you can fill them with a few drops of batter.
5
Once the bottom is lightly golden, flip the crepe using a sharp edged spatula to easily get under the crepe.
6
Let the other side get lightly golden and plop the crepe out onto a cutting board.
7
Repeat with all of the batter, using a dot of butter each time if needed. Don’t stack hot crepes on top of each other. Once they are just luke-warm or room temp, they can be stacked.
8
How to make Cheese & pineapple filling and complete Blinchiki:
9
In a colander, rinse the cottage cheese with cold water and DRAIN WELL. I just let it sit in the colander for ⏱️ 15 minutes and shake it out.
10
Mash the cream cheese, cottage cheese and sugar with a potato masher until well combined and creamy. Cottage cheese will still be a little lumpy.
sugar4 Tbsp(15 or 20 oz coarsely chopped pineapple chunks, well-drained)1 can
11
Stir in the well-drained bits of pinneaple.
12
Using a spatula, spread 2 generous tablespoons of cheese filling on each crepe.
13
Roll the crepe (nalesniki) into a log and cut in half.
14
Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.
15
To Serve:
16
Melt about 1 tablespoon of butter in a skillet and sauté the rolled cheese crepes on medium heat until golden brown on both sides. They don’t take long to sauté. Be careful not to burn them.
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