Thin, delicate Russian blini filled with a creamy, sweetened cheese mixture, lightly pan-fried to golden perfection and drizzled with honey or syrup for a classic comforting breakfast or dessert.
Why You’ll Love This Recipe
Russian crepes, known as blini, are a beloved traditional dish perfect for both breakfast and dessert. Their thin, tender texture pairs wonderfully with a lightly sweetened cheese filling made from farmer’s cheese or ricotta. When gently pan-fried until golden and served with a drizzle of honey or syrup, they offer a warm, nostalgic flavor that feels both indulgent and wholesome. These crepes are ideal for leisurely weekend mornings, special occasions, or satisfying a sweet craving with a taste of Eastern European comfort.
Ingredients
For the Crepes:
2 cups all-purpose flour
2 1/2 cups milk
3 large eggs
2 tbsp sugar
1/4 tsp salt
3 tbsp melted butter, plus more for frying
For the Filling:
400 g farmer’s cheese or ricotta
3 tbsp powdered sugar
1 tsp vanilla extract
For Serving:
Honey or syrup
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Make the Batter
In a large bowl, whisk together the flour, milk, eggs, sugar, salt, and melted butter until smooth. Let the batter rest for 20–30 minutes to allow the flour to hydrate and the texture to improve.
Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease with butter. Pour a small ladle of batter into the pan and swirl to evenly coat the surface. Cook until the edges lift and the bottom is golden, about 1–2 minutes. Flip and cook the other side for 30 seconds. Repeat with remaining batter.
Prepare the Filling
In a mixing bowl, combine the farmer’s cheese (or ricotta), powdered sugar, and vanilla extract. Mix until smooth and creamy.
Fill and Fold
Place a spoonful of the cheese filling on each crepe and fold into a rectangle or roll tightly.
Optional Pan-Fry
For extra texture and richness, lightly fry the filled crepes in butter until golden on all sides.
Serve
Serve warm, drizzled with honey or syrup for added sweetness.
Servings and timing
Makes 6–8 crepes
Prep time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Calories: Approximately 250 kcal per serving
Variations
- Add lemon zest to the cheese filling for a fresh citrus note.
- Include raisins or finely chopped dried apricots in the filling.
- Use mascarpone or cream cheese for a richer texture.
- Dust with cinnamon or cocoa powder for a decorative finish.
- Top with fresh berries or fruit preserves for a colorful presentation.
Storage/Reheating
Store leftover crepes and filling separately in airtight containers in the refrigerator for up to 2 days. Reheat filled crepes in a skillet over low heat or in the oven at 160°C (320°F) until warmed through. Avoid microwaving to preserve texture.
FAQs
Can I make the batter in advance?
Yes, the batter can be made up to 1 day in advance and stored in the refrigerator.
What is the best type of cheese to use?
Farmer’s cheese is traditional, but ricotta or well-drained cottage cheese also work well.
How do I prevent the crepes from tearing?
Ensure the skillet is properly preheated and the batter is well-rested and smooth.
Can I freeze the crepes?
Yes, layer crepes between sheets of parchment paper and freeze for up to 1 month. Thaw before filling.
Are these crepes sweet or savory?
They are lightly sweet, but the recipe can be adjusted for savory variations.
Can I use a blender to make the batter?
Yes, blending ensures a smooth batter with minimal lumps.
How thin should the batter be?
It should be pourable and slightly thicker than heavy cream.
What can I use instead of honey?
Maple syrup, agave syrup, or fruit compote all make excellent toppings.
Can I skip the pan-frying step?
Yes, but pan-frying adds a crispy, golden exterior that enhances flavor.
Are these suitable for children?
Absolutely—they are mildly sweet, soft, and easy to eat, making them great for all ages.
Conclusion
Russian Crepes with Sweet Cheese Filling are a heartwarming dish that brings together delicate texture and gently sweet, creamy flavor. Whether enjoyed for breakfast, brunch, or dessert, these filled blini are a comforting celebration of traditional Eastern European cuisine. Easy to prepare and endlessly adaptable, they’re sure to become a family favorite.
Russian Crepes with Sweet Cheese Filling
Thin, delicate Russian blini filled with a creamy, sweetened cheese mixture, lightly pan-fried to golden perfection and drizzled with honey or syrup for a classic comforting breakfast or dessert.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6–8 crepes 1x
- Category: Breakfast or Dessert
- Method: Pan-frying
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 1/2 cups milk
- 3 large eggs
- 2 tbsp sugar
- 1/4 tsp salt
- 3 tbsp melted butter, plus more for frying
- 400 g farmer’s cheese or ricotta
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Honey or syrup for serving
Instructions
- In a large bowl, whisk together flour, milk, eggs, sugar, salt, and melted butter until smooth. Let the batter rest for 20-30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease with butter.
- Pour a small ladle of batter into the pan and swirl to cover the surface evenly. Cook until edges lift and the bottom is golden, about 1-2 minutes. Flip and cook the other side for 30 seconds. Repeat with remaining batter.
- In a mixing bowl, combine farmer’s cheese, powdered sugar, and vanilla extract until smooth.
- Place a spoonful of cheese filling on each crepe and fold or roll them up.
- Optional: lightly fry filled crepes in butter until golden on all sides.
- Serve warm drizzled with honey or syrup.
Notes
- Letting the batter rest helps produce smoother, more elastic crepes.
- Use farmer’s cheese for an authentic taste and slightly tangy flavor.
- Filled crepes can be made ahead and lightly fried before serving.
- Drizzle with honey or your favorite fruit syrup for added sweetness.
Nutrition
- Serving Size: 1 crepe
- Calories: 250 kcal
- Sugar: Approx. 10 g
- Sodium: Approx. 120 mg
- Fat: Approx. 12 g
- Saturated Fat: Approx. 7 g
- Unsaturated Fat: Approx. 4 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 26 g
- Fiber: Approx. 1 g
- Protein: Approx. 9 g
- Cholesterol: Approx. 90 mg