Nalesniki with Cheese and Pineapple (налесники)

Langkah-langkah

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.

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. 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.

9. 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.

10. Stir in the well-drained bits of pinneaple.

11. Using a spatula, spread 2 generous tablespoons of cheese filling on each crepe.

12. Roll the crepe (nalesniki) into a log and cut in half.

13. Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.

14. 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.