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.
Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::12
Yield::12 filled crepes
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
½ teaspoon salt
12 crepes
1 tablespoon butter, divided
Directions
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.
Divide cheese mixture between the crepes. Spread filling into a thin layer and roll crepes around the filling.
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.