Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked, pan-fried, or dipped in beaten egg and bread crumbs and fried. Serve with fruit sauce, like a fresh blueberry sauce, if desired.
Ingredients
- 2 cups ricotta cheese
- 3 ounces cream cheese , softened
- 1 egg yolk
- 2 tablespoons butter , melted
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoons salt
- 12 crepes
- 1 tablespoon butter , divided
Instructions
-
1
Process ricotta cheese and cream cheese in a food processor until smooth and creamy; add egg yolk, melted butter, sugar, vanilla extract, and salt and process until fluffy.
-
2
Divide cheese mixture between the crepes. Spread filling into a thin layer and roll crepes around the filling.
-
3
Melt 1 teaspoon butter in a skillet over medium heat. Fry 3 crepes in melted butter until heated through, 1 to 2 minutes per side; repeat with remaining butter and crepes.
Nutrition Facts
Per serving
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