📝 About This Recipe
Nalistniki are the elegant, thin-skinned cousins of the standard blini, known for their delicate texture and rich, sweet cheese filling. Originating from the heart of Russian home kitchens, these crepes are traditionally rolled into tight cylinders and lightly sautéed in butter until they achieve a translucent, golden glow. They offer a nostalgic balance of tangy farmer's cheese and aromatic vanilla, making them a beloved centerpiece for breakfast or a festive dessert.
🥗 Ingredients
For the Crepe Batter (Blini)
- 2.5 cups Whole milk (slightly warmed)
- 1.5 cups All-purpose flour (sifted)
- 3 pieces Large eggs (at room temperature)
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Salt
- 3 tablespoons Vegetable oil (plus extra for greasing the pan)
- 1/2 cup Boiling water (to thin the batter for extra elasticity)
For the Sweet Cheese Filling
- 18 ounces Tvorog (Farmer's Cheese) (or dry-curd cottage cheese/Ricotta mix)
- 1 piece Egg yolk (to bind the filling)
- 1/3 cup Granulated sugar (adjust to taste)
- 1 teaspoon Vanilla extract
- 1/4 cup Golden raisins (optional, soaked in warm water)
- 2 tablespoons Sour cream (for a creamier texture)
For Finishing
- 4 tablespoons Unsalted butter (melted, for sautéing and drizzling)
- 1/2 cup Fresh berries (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the eggs, sugar, and salt until the mixture is pale and slightly frothy.
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2
Gradually whisk in 1 cup of the warm milk followed by the sifted flour, stirring constantly to ensure there are no lumps in the thick paste.
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3
Slowly incorporate the remaining milk and the vegetable oil. Finally, whisk in the boiling water in a thin stream; this 'scalds' the flour and makes the crepes incredibly flexible and thin.
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4
Let the batter rest at room temperature for at least 20 minutes. This allows the gluten to relax and the starch granules to swell, ensuring a tender crepe.
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5
While the batter rests, prepare the filling. Press the farmer's cheese through a fine-mesh sieve into a bowl to achieve a smooth, velvety texture. Mix in the egg yolk, sugar, vanilla, and sour cream. Fold in the raisins if using.
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6
Lightly grease an 8-inch non-stick skillet or crepe pan with a drop of oil and heat over medium heat. Pour about 3-4 tablespoons of batter into the center, swirling the pan immediately to coat the bottom in a paper-thin layer.
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7
Cook for about 45-60 seconds until the edges are golden and start to pull away from the pan. Flip and cook the other side for only 15-20 seconds. Repeat until all batter is used, stacking crepes on a plate.
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8
To assemble, lay a crepe flat. Spread a generous tablespoon of the cheese filling across the lower third of the crepe, leaving a small border on the sides.
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9
Fold the bottom edge over the filling, then fold the two sides inward toward the center. Roll the crepe tightly upward into a neat cylinder.
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10
In a clean skillet, melt 2 tablespoons of butter over medium-low heat. Place the rolled nalistniki seam-side down in the pan.
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11
Sauté the rolls for 2-3 minutes per side until they are crispy and golden brown. This step warms the filling through and sets the egg yolk inside.
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12
Transfer to a platter and brush with a little extra melted butter before serving.
💡 Chef's Tips
If your farmer's cheese is very wet, drain it in cheesecloth for an hour before mixing to prevent the crepes from becoming soggy. Always use a gentle heat when sautéing the finished rolls; the sugar in the cheese can burn easily if the pan is too hot. For the thinnest nalistniki, the batter should have the consistency of heavy cream; if it feels too thick after resting, add a tablespoon of milk. Don't skip the step of sieving the cheese; it is the secret to the signature professional 'melt-in-your-mouth' texture. Nalistniki can be made ahead of time and refrigerated; simply sauté them in butter just before serving to refresh the texture.
🍽️ Serving Suggestions
Serve warm with a generous dollop of cold Smetana (Russian sour cream) on the side. Drizzle with honey or a vibrant raspberry coulis for added sweetness and color. Pair with a cup of strong black Russian Caravan tea served with a slice of lemon. For a festive touch, dust lightly with powdered sugar and garnish with fresh mint leaves. Accompany with a side of cherry preserves to cut through the richness of the cheese.