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Russian Crepes with Cheese (Video)

These Russian Crepes with cheese are our favorite breakfast and they can be prepared ahead of time; making it the ideal breakfast dish for company.

We’ve been eating crepes for the past 2 weeks for breakfast and I’m pretty sure I’ll never grow tired of them. These Russian crepes with cheese are our favorite breakfast and I love that they can be prepared ahead of time; making it the ideal breakfast dish for company.

I had fun making this video and my husband decided to keep it “uncensored” and include the embarrassing footage; he thought it would be more entertaining. In the end, I hope you are inspired to go on and become a crepe-making ninja.

Watch How To Make Russian Crepes:

In unrelated, but good news: last night was my final night shift; no more flipping back and forth torture and constantly thinking about my sleep schedule. I start the day shift on Monday. I’m so excited to get my normal energy and spunk back. After all, I need that energy to keep up with things like cooking, blogging… and a gazillion other things. The Mr. and I are celebrating my transition to days with our usual (and favorite) salsa; ceviche.

P.S. I have some variations of crepes posted on the blog including: Crepes with Meat and Mushrooms, and Crepes with Cheese and Pineapple . You can find the original recipe by clicking here.

Nalesniki with Cheese and Raisins (Russian Crepes)

4.97 from 26 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes 15, 8-inch crepes Note: Substitute 4 Tbsp butter with 4 Tbsp olive oil for a healthier version!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $6-$8
Servings: 6 -8

Ingredients

For the Crepes Batter:

  • ½ cup lukewarm water
  • 1 cup milk
  • 4 large eggs
  • 4 Tbsp unsalted butter melted. Plus more to sauté.
  • 1 cup all-purpose flour you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose
  • 2 Tbsp sugar
  • Pinch of Salt

For the Filling:

  • 8 oz package cream cheese at room temperature
  • 16 oz small curd cottage cheese
  • 1/3 cup sugar
  • ¾ cup raisins
  • Powdered sugar for serving optional

Instructions

How to Make the Crepes:

  1. Put all of the ingredients for the crepes (in the order that they are listed) in a blender and blend until well combined: 1/2 cup lukwarm water, 1 cup milk, 4 eggs, 4 tbsp melted butter (or olive oil), 1 cup flour.
  2. Melt a dot of butter in a non-stick skillet over medium heat (2 skillets make the process go faster).
  3. 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 more batter. Depending on the size of your skillet; add about 2-3 Tbsp of batter. I use a small ladle.
  4. Once the bottom is lightly golden (about a minute or less) flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get lightly golden and plop the crepe out onto a cutting board.
  5. Repeat with remaining batter; you may not need to dot with butter after the first time if your skillet is a good one (and remember there is butter in the batter). Don’t stack hot crepes on top of each other. Once they are just warm or room temp, they can be stacked.
  6. Don’t panic, my first crepe never turns out nice so I wolf it down to conceal the evidence!

How to make cheese filling and complete nalesniki:

  1. In a colander, rinse the cottage cheese with cold water and drain well.
  2. 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.
  3. Using a spatula, spread 2 generous Tbsp of cheese filling on each crepe.
  4. Sprinkle with about 15 raisins.
  5. Roll the crepe into a log and cut in half.
  6. Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.

To Serve:

  1. Melt about 1 Tbsp 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.
  2. Dust with powered sugar (optional) and serve with sour cream or jam on the side.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Irene Tonyin
    February 6, 2019

    Hi Natasha
    I love your presentation. What did you put underneath the crepe Reply

    • Natashas Kitchen
      February 6, 2019

      Hi Irene, a little jam should do the trick 🙂 Reply

  • Lily
    November 10, 2017

    Hello Natasha I would like to say big thank you for this receipe . I tried so many and never was able to make them . But with this receipe I finally was able to make them and hasle free ! Also I would like to mention I use coconut oil instead of butter and they turn out so good ! It’s 1 to 1 so I just used 4 tbs of coconut oil maybe it will help someone if they run out of butter or trying to make this dish a bit healther. Reply

    • Natasha's Kitchen
      November 10, 2017

      Hello Lily! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers! Reply

  • Zena N
    March 3, 2017

    Is there anything that I can substitute for the cottage cheese? Reply

  • Oksana
    December 6, 2016

    Do you think I can prepare them in advance and freeze them? Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      Hi Oksana, I do think that would work fine. You might want to put layers of wax or parchment or plastic wrap between layers of cheese crepes so they don’t stick to each other when they thaw. Reply

  • Esther Inzhirov
    November 9, 2016

    I love you crepe recipe! So easy and always perfect.
    Although I have another question: I’d like to make then tomorrow (Wednesday) for Saturday breakfast. Should put them in the freezer and thaw the night over? Can I also bake them a little? Do you have any suggestions?
    Thank you:) Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      You can fully make them, place them in glass pyrex, cover and refrigerate until ready to use. They stay good at least a week in the fridge. Reply

  • IFortuna
    July 23, 2016

    You are a natural in front of the camera. It would be nice for you to have your own cooking show. Why not submit a video to Food Network or other network.
    Love your recipes and videos. : ) Reply

    • Natasha
      natashaskitchen
      July 23, 2016

      You are so nice, seriously!! Thank you so much 🙂 Reply

  • Adriana borcoi
    June 16, 2016

    I love you recipe and I love the creeps but I put on my club soda and lemon zest Romania recipes Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      Wow club soda and lemon zest sound interesting! I’ve never tried that before. Do you omit the water and add club soda instead? Reply

  • Nancy
    May 21, 2016

    Hi Natasha!
    How many days can ahead can I make the crepes without the filling? Reply

    • Natasha
      natashaskitchen
      May 21, 2016

      They would last 2-3 days pretty well but I would recommend layering them with ceran wrap or parchment or wax paper so they don’t start sticking to each other. Reply

  • Nat
    April 13, 2016

    I made these twice already! And my familly loved them:)
    Keeping the recepie! Thank you so much😄 Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      I’m so happy you like the recipe! These are definitely our favorite make-ahead breakfast. I could eat them for weeks on end and never get tired of them 🙂 Such a treat! Reply

  • Kitti
    March 29, 2016

    Hubby made four batches of these for Easter dinner. He definitely impressed the guests! They’re great reheated as leftovers as well. Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      4 batches – that’s awesome!! I’m so happy to hear you all liked the crepes :). Thanks for sharing that with us! Reply

  • Lanna
    December 29, 2015

    Thanks for recipe, I made them with gluten free flour and it was still amazing. Just needs more flour 1 1/4. taste really good.. Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      Thank you so much for sharing that!! I’ve been curious about whether or not this would work with GF flour! What brand do you use? Reply

  • Lena
    December 23, 2015

    Is using regular cottage cheese okay? Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      Yes 🙂 Reply

  • Diana
    October 2, 2015

    Made these yesterday. They are delish. I doubled the recipe. I also topped them off with your blueberry cheesecake topping. The only thing I did different is I used half blueberry and half black current. And I finished them off with dollop of sweetened sour cream. Yum Yum. Reply

    • Natasha
      natashaskitchen
      October 2, 2015

      Oh wow I imagine the black current was delicious over these! Yum!! Reply

  • Yana
    July 17, 2015

    Hi Natasha, I was wondering if any of the ingredients have to be at room temperature? After I’m done mixing it, it gets really crystallized. Any ideas what I could be doing wrong? Thanks Reply

    • Natasha
      natashaskitchen
      July 18, 2015

      Hi Yana, if your water is lukewarm and butter is melted, the other ingredients do not need to be at room temperature. Also, what do you mean by crystalized? Are you seeing flecks of butter? Did you use a blender to mix it? Reply

  • veronika
    February 28, 2015

    this is amazing video, video is so much better, definitely not the same as pictures, Love, love, love your videos, keep them coming, I know it’s hard, but i think it’s fun also :-)) I always ended up with messed up nalisniki, I even gave up for a while, but seeing this video it encourages me and planing to make it tomorrow, thank you for all your hard work. Reply

    • Natasha
      natashaskitchen
      February 28, 2015

      Thank you so much for the video making motivation! My husband is always pushing me to make more videos, but I agree with you; although it is fun, it’s also hard work! 🙂 I’m so glad you enjoyed the video and I hope you love the nalesniki. This is our go-to recipe and it’s so easy 🙂 Reply

  • penolape jhonson
    January 8, 2015

    LOVE YOUR COOKING OMG GIRL Reply

    • Natasha
      natashaskitchen
      January 8, 2015

      Penolape, thank you so much for your sweet comment, have a great New Year! 🙂 Reply

  • Erica
    September 6, 2014

    Made these today!! Love them!! I’ve made them before with some other recipes and they just weren’t so good but these I will be remaking over and over. Btw, do u have a recopy of how to make tvorog from bad milk?.. Thanks so much for all that you do!! Reply

  • Natalia A.
    January 4, 2014

    I have made this Nalistniki twice this week my family of 7 loved them so much. They ate faster then I cooked them, LOL!
    Thank you Natasha so much for an amazing site. God Bless your family!!! Reply

    • Natasha
      natashaskitchen
      January 5, 2014

      That’s fantastic!! These are definitely a favorite in our home too! Reply

  • Margaret
    November 27, 2013

    You are really so amazing. I love your blog and your recipes so much. I am not sure if you take the pictures but even the pictures are amazing and so helpful. You are really talented. Reply

    • Natasha
      natashaskitchen
      November 27, 2013

      Margaret, thank you so much for your sweet words. We both take the photos (my hubby and I) 🙂 Reply

  • Katie
    September 2, 2013

    Awesome video 😉 Thank you. Reply

    • Natasha
      natashaskitchen
      September 3, 2013

      You’re so sweet. I’m so glad you liked it 🙂 Reply

  • Powglass
    September 2, 2013

    Awesome, will try them tomorrow. I especially loved the mask:)) Reply

    • Natasha
      natashaskitchen
      September 2, 2013

      Ha ha thanks. Reply

  • Emily
    September 2, 2013

    Love it! I also love to add Pumpkin Pie Spice as a nice variation for Autumn! Reply

    • Natasha
      natashaskitchen
      September 2, 2013

      Oh my goodness, yum! Do you add it to the batter? Reply

  • vita
    August 8, 2013

    Natasha, I love your website! Great job Reply

    • Natasha
      natashaskitchen
      August 8, 2013

      Thank you Vita and welcome to the site :). Reply

  • Vera
    July 26, 2013

    I have tried many times to make blinchiki. They were tossed in the garbage before anybody found out I’ve made them.

    I’ve followed your recipe and these blinchiki were happy sitting in our tummies =D Reply

    • Natasha
      natashaskitchen
      July 26, 2013

      Awesome :), I’m glad you like the recipe Vera :). Reply

  • July 1, 2013

    Natasha,
    WOW, The Russian Crepes with cheese are great ! Was fun to make also, and as you mentioned the first one might not turn out looking perfect. So as you suggested, I ate the evidence and while it didn’t look pretty it still tasted great.
    I did save back a few Crepes and will fill them with a meat paste as I had some London Broil left over from last nights supper.

    This was my first time cooking Crepes and your recipe and video made it easy. Sure would like your permission to add it to my own cooking website, but I always ask first and wouldn’t add it without your permission.
    Best Wishes,
    Bill (aka)“ArizonaBill” Reply

    • Natasha
      natashaskitchen
      July 1, 2013

      That would be ok with me as long as you credit the recipe and photos to my site and link back. I also ask that the recipe not be copied word for word since Google will ding you for “duplicate content”. Thanks for sharing and I’m so glad you enjoyed the recipe 🙂 Reply

      • Will follow your instruction, and will for sure give You Credit and a link back to your site. Actually I think I’ve told more people about your site than my little one.
        Ended making these again for a friend, they thought I was a master chef. But I did take them online and introduced them to your website and recipe, that way they knew you were the Chef and I was just the cook, lol
        Thanks,
        Bill Reply

        • Natasha
          natashaskitchen
          July 3, 2013

          Thank you for spreading the word Bill :). Reply

  • Julia
    June 4, 2013

    Made these today and they were DELICIOUS! I followed the instructions exactly (including the blender!) and they turned out perfect. We really enjoyed them, gonna keep this recipe for sure 😉 I used to have trouble flipping crepes but with a new non-stick skillet, by crepe #3 I had it under control. haha. Keep us the hard work, it’s definitely appreciated! Reply

    • Natasha
      natashaskitchen
      June 5, 2013

      That’s Julia for the inspiration and encouragement 🙂 It really means a lot to me. I love putting my time into this blog for you all and I’m so glad you find it useful. Reply

  • Ilona
    June 4, 2013

    I use a crepe maker ($20 from bed bath & beyond) to make my crepes and it speeds things up so much!! No need for butter either. It’s so much simpler, cleaner, and easier to use than a skillet!! You should give it a try, I’m sure once you start using a crepe maker you will never go back to a skillet! 🙂 Reply

    • Natasha
      natashaskitchen
      June 4, 2013

      You’re not the first perso to say so; there must be something to it! 🙂 Reply

  • Galina
    April 23, 2013

    I loved the idea of using a blender! I usually use my KitchenAid mixer for that. Also you actually can skip a spoon and just pour batter from a blender. It’s easier and less clean up 🙂
    Crepes were wonderful! Enjoyed making them with my 3 year old! Reply

    • Natasha
      natashaskitchen
      April 23, 2013

      That’s true but I can never pour the right amount that way so I cheat and use a little ladle. 🙂 Reply

  • Inna
    April 15, 2013

    Hi Natasha! I am a big fan of nalisniki and I tried so much different recipes. I have my own recipe that I created a while back, but I have to be honest after I tried your recipe its the best I ever tried. The mixture is do smoth and fun to make. I had to make 4 batches for a baby shower and guess what? I had to share the recipe with couple of ladies. They were gone the first thing. I warm them up in the oven for 25 min before serving so we serve them hot. I layer them in a pyrex dish and brush the layers with butter. The best crepes I ever made. Only one thing that I was upset it didn’t work for the crepe maker. I guess because the recipe has butter but its owesome for the skillet. Can’t wait till Saturday to make more!
    Thank you so much for sharing great recipes! Reply

    • Natasha
      natashaskitchen
      April 15, 2013

      Wow, thank you so much for such a great review and for sharing it with your friends. I’m so happy that the recipe was a hit :). Reply

  • Maya
    April 4, 2013

    This is the best recipe for nalisniki. Thank you so much!
    This is my new favorite cooking blog.
    Natasha, you are so beautiful and talented! God bless you and your family! Reply

    • Natasha
      natashaskitchen
      April 4, 2013

      Thank you for such a sweet comment Maya, I hope that you will find many new favorites :). Reply

  • Alla
    March 8, 2013

    Natasha,
    Recently I found your blog. Thank you for such amazing and simple receipts! I was wondering what is the brand/where can I buy those scoops for various flour/sugar (solids!) amounts. It is so easy to fill 1 of ur scoops for 1 cup! I have plain basic glass measuring cup that I use for liquid/solids but constantly have to bend to make sure the amount is correct, or raise it up…. Then subtract etc. it’s our utensils look very handy!
    I also like your spatulas.
    Please advise.
    Thank you again
    Alla Reply

    • Natasha
      natashaskitchen
      March 8, 2013

      Welcome to the site Alla :). I’m using Progressive and Trudeau kitchen tools. I have them listed on my shop page. Reply

  • Tanya
    February 27, 2013

    Some thing is wrong with ur ingredient list. I didn’t see the video, just printed the receipe and 1st thing u say is “put all the ingredients to make crepes (in order they are on list)…. Is it weird that ur crepe recipe calls for cream cheese? Reply

    • Natasha
      natashaskitchen
      February 27, 2013

      Oh my gosh, you’re right!! I fixed it and yes it is weird to have cottage cheese and cream cheese in the batter!! It’s much clearer now. Thank you so much Tanya for bringing this to my attention. Reply

  • Lenachka
    February 25, 2013

    I’ve been making these 3 weeks in a row now…I can’t get enough. And cranberries are such a great idea 🙂 Wonderful recipe! Natasha thank you so much for your hard work. Love your website. Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      Thank you so much Lena :). I just had some crepes for breakfast this morning. Reply

  • liliya
    February 23, 2013

    Also, I want to share with you guys how to make a Belgian crepes. Probably, many of you know, but any ways… At the middle of a warm crepe put one tea spoon of hot nutella or caramel, spread it on a crepe, add sliced strawberries, rolled up, let it warm a little bit ( spreading staff is hot and we don’t need to give whip to melt) then put nicely whip cream on a top and decorate with few raspberries an blueberries. Also, instead of strawberries you can put blueberries , raspberries or kiwi inside. It looks very fancy and soooo yumi! Reply

    • Natasha
      natashaskitchen
      February 23, 2013

      That sounds fancy and very tasty! Thanks for sharing! Reply

  • liliya
    February 23, 2013

    These nalisniki are so good!!! So Yumi! and supper easy to do! The most I loved an idea to mix everything in a blender. Also, I like to rinse a cottage cheese and adding butter instead of oil what I used to do for more then ten years. Thanks again for the best ever recipe of Russian crepes. Reply

    • Natasha
      natashaskitchen
      February 23, 2013

      I think you were ahead of your time with the oil. I just discovered it! I tried it with olive oil today and it was great! The results were equally good and it was healthier! 🙂 Reply

  • Lena
    February 22, 2013

    BTW loved the recipe … and crandberries where a great idea 🙂 Reply

    • Natasha
      natashaskitchen
      February 22, 2013

      Thank you so much Lena! 🙂 Reply

  • oksana
    February 20, 2013

    I use crepe maker instead a skillet. It’s faster. I bought mine at bed bath and beyond store. Reply

    • Natasha
      natashaskitchen
      February 20, 2013

      Thanks for the tip; someone else mentioned it too. Maybe I should put it on my wish list 🙂 Reply

  • oksana
    February 20, 2013

    Yes I did. It freezes well. Reply

  • Olga
    February 20, 2013

    I have a few questions. 😀

    Could I use a regular hand mixer rather than a blender? or would that splash all over my kitchen?

    Also do you think frozen raspberries would work well with farmers cheese inside the crepes?! I just happen to have some in the freezer 😀

    Thank you! I look forward to your response. Reply

    • Natasha
      natashaskitchen
      February 20, 2013

      If you use a deep enough bowl, it shouldn’t splash. You could even whisk it together by hand! 🙂 You might want to thaw the raspberries and then place a few over the top of the cheese just like you would with raisins and roll it. Raspberries sound really good! I’ve tried it with pieces of peaches and pineapple; both had great results! Reply

  • oksana
    February 20, 2013

    Hi Natasha! I am new to your site and already tried some of your recipes. I love your Web site. It’s easy to follow the directions . I made crepes with pineapple from your site and I used peaches the second time because i forgot to buy pineapple.was delicious. My 3 year old son loves them. I have a recipe for blini with evaporated milk instead of regular milk. It’s delicious as well. I make a big batch of crepes and freeze half . Whenever I have family or friends over I just pop them in the oven for an hour or more. Reply

    • Natasha
      natashaskitchen
      February 20, 2013

      That’s so smart to freeze them. I wonder if this recipe freezes well. Have you tried freezing this recipe too? Reply

  • Olesya
    February 15, 2013

    Natasha, I’ve trying my hand at blinchiki ever since I got married (5yrs ago). I could never get it right. This recipe is amazing. Works EVERY TIME!!! Thank you so much. My hubby loves blinchiki and now when he gets hom ethis weekend I will make some for him 🙂 Reply

    • Natasha
      natashaskitchen
      February 15, 2013

      Music to my ears 😉 that’s awesome! Reply

  • Marina of Let the Baking Begin!
    February 14, 2013

    Those crapes are soo good! Love the video 🙂 Reply

    • Natasha
      natashaskitchen
      February 14, 2013

      Thank you 🙂 Reply

  • Inna
    February 14, 2013

    I made this today they are delicious!! Thank you for your recipe:) Reply

    • Natasha
      natashaskitchen
      February 14, 2013

      Awesome; glad you enjoyed them 🙂 Reply

  • Tatyana
    February 14, 2013

    Wow, beyond amazing! Reply

  • olga
    February 12, 2013

    Natasha you are bomb! You should do more videos!!!!!!!
    Thank you so much fall all your time. God bless you! Reply

    • Natasha
      natashaskitchen
      February 12, 2013

      bomb huh? lol. Thanks Olga 🙂 Reply

  • Zina
    February 12, 2013

    Did you say this makes 2 servings?….well, that’s what it came to and now we are ready for a nap! Delicious…bet you can’t eat just ONE! This is so easy and so satisfying. I actually rolled mine like a blintz/eggroll. Slathered with sour cream and dusted with power sugar, we will definitely be eating these again and again. Thank you again and again for sharing your delicious recipes. Reply

    • Natasha
      natashaskitchen
      February 12, 2013

      I’m glad you like them Zina, you are welcome :). Reply

  • Yuliya
    February 11, 2013

    Mmmmm yum! I just made this recipe and it’s delicious! Reply

    • Natasha
      natashaskitchen
      February 11, 2013

      I’m glad you like the recipe 🙂 Reply

  • Lena
    February 10, 2013

    Ok… these are the BEST blinchiki I’ve made! I have tried several recipes from several other Russian websites, but often they seemed to just fall apart when I tried to turn them over. These all turned out beautiful (minus the first one, but hey… pervii blin komom, right?). Thank you for your recipe! I often turn to your website when I want to try something new 🙂 Reply

    • Natasha
      natashaskitchen
      February 10, 2013

      Thank you for such a sweet comment, I’m glad you like the recipe :). Reply

  • Tanya
    February 10, 2013

    thanks for the great video and recipe, I just wanted to share for the girls that have a hard time flipping the crepes without ripping (meaning me, which by the way took forever for me to learn lol) I started using a rubber spatula to flip even the thinest crepes without ripping!It really helps! Yum now I want some Crepes! Reply

    • Natasha
      natashaskitchen
      February 10, 2013

      Tanya; thanks for the tip! 🙂 Reply

  • Natasha, great video and recipe! Very professional video! I can tell you put a lot of time and work into it! Good idea on rinsing cottage cheese, never thought of that. I always just drained it but I like rinsing as it washes the sodium away. And the recipe is adapted using local ingredients. Very smart! Also, I have the same green spatula and thin black spatula. Where do you shop?:) Reply

    • Natasha
      natashaskitchen
      February 10, 2013

      I actually bought the spatula at Ross; it’s an OXO so I’d call it a lucky find :); washing it also ensures that it won’t be too runny or juicy. The green spatula was sent to me to test out by Trudeau and they also sponsored a giveaway for it on my blog recently. I do love my spatula very much too! 😉 Reply

      • You can find some nice things at Ross, that’s true. I usually shop at HomeSense – a Canadian hybrid of American Ross and Marshalls.:) Love Trudeau products! Unfortunately I cut a little piece off of that green spatula by accident but it still works. Good quality stuff.:) Reply

  • D
    February 10, 2013

    BEAUTIFUL! Reply

  • tonya
    February 10, 2013

    I love this recipe. Ive tried it wit pineapple also very delicious. But ive bin mixing the raisins and pineapple chunks in the cream cheese filling, it didnt really mix well. Will have to try to just top it after spreading the cheese. Tanx for the video. Very funny crepe mask. Lol Reply

    • Natasha
      natashaskitchen
      February 10, 2013

      Haha thanks 😉 and yes it’s definitely easier to sprinkle the raisins over the top 🙂 Reply

  • Estera
    February 9, 2013

    I love your videos, they’re fun to watch .
    Crepes are a big hit in our family as well and I love making them after dinner as a light snack for the kids (never had them for breakfast and I don’t know why…??? lol ) I will be making them for breakfast soon and I love the fact that you can heat them up a bit before serving.
    Thanks for posting and sharring this recipe/video with us 🙂

    P.s. I have heard of crepes being served for breakfast , stuffed with scrambled eggs…. I think I might try that sometime soon too, sounds delicious 🙂 Have you ever had them ? Reply

    • Natasha
      natashaskitchen
      February 10, 2013

      I haven’t tried that but it does sound really good and fancy! Reply

  • vikulya
    February 9, 2013

    Are you serious? Using a blender? That’s easier than assembling the stand mixer that is kept in the cabinet!…
    And I also loved the filling idea. I usually make them with cream cheese. 2 packages of cream cheese and one can of raw condensed milk.
    Blessings!
    🙂 Reply

    • Natasha
      natashaskitchen
      February 9, 2013

      I know, right?! It’s just the touch of a button 🙂 I’ve been making them this way for years! Reply

  • Lina D
    February 9, 2013

    Have you ever tried to add some vanilla to actual crepes butter
    the aroma is amazing! 😉 Reply

    • Natasha
      natashaskitchen
      February 9, 2013

      Oh I love that idea. Thanks Lina! Reply

  • lena
    February 9, 2013

    Great video…. especially loved the presentation of the crepes with the blueberries and the powdered sugar falling like snow…. Beautiful!!! Reply

    • Natasha
      natashaskitchen
      February 9, 2013

      Thanks Lena 🙂 It was all Vadim (the Mr.:) Reply

      • Lena
        February 22, 2013

        Talented Hubby you have 🙂 thats wonderful!!! Blessings to your family!!!!! Reply

        • Natasha
          natashaskitchen
          February 22, 2013

          Yeah, he’s a keeper 😉 and I’m so proud of him. Blessings to you as well Lena! Reply

  • Sarah Z.
    February 9, 2013

    Love the video. Thank you so much for all your work 🙂 Looking forward to more great videos. Reply

    • Natasha
      natashaskitchen
      February 9, 2013

      Thanks Sarah for the encouragement 🙂 Putting videos out there is a hard thing to do; it seems so much more “vulnerable” than posting a picture. It’s like whoa that’s me talking there. It’s kinda strange. But thanks 🙂 Reply

  • Oksana
    February 9, 2013

    Great video:) My husband, daughter, and I love blini 🙂 Will make some soon 🙂 Reply

    • Natasha
      natashaskitchen
      February 9, 2013

      Thanks Oksana 🙂 I’m itching to make another batch too; maybe Monday! Reply

  • Natasha Yelfimov
    February 9, 2013

    In our house crepes barely make it to the table. Sometimes I gotta make them when the kids are asleep and then they have a yummy surprise in the morning:)
    Natasha, have you tried baking stuffed crepes in heavy whipping cream? It’s delicious! Reply

    • Natasha
      natashaskitchen
      February 9, 2013

      That sounds delicious! How long and at what temp do you bake them? Reply

      • Natasha Yelfimov
        February 9, 2013

        350F for about 30+ min or untill they are nice golden color. I stuff them with farmers cheese(sweetened with sugar) and roll them like a tuny burrito. Arrange them in one layer in glass Pyrex dish, pour heavy whipping cream so it would cover crepes, sprinkle with sugar. Reply

        • Natasha
          natashaskitchen
          February 9, 2013

          Oh yumm; thank you! 🙂 Reply

        • Tina
          February 12, 2013

          We do it the same way! love crepes. Anyway you make them they are just delicious. Nothing can beat this simple but yet such elegant yumm dish :))

          One thing that we do different is instead of sugar for the filling, we use condensed milk and some vanilla. yummy:)) Reply

          • Natasha
            natashaskitchen
            February 12, 2013

            I should try your variation next time, can’t go wrong with condensed milk :). What are the amounts that you use?

    • My mom makes them this way. Yum! My Canadian friends can’t get enough of them.:) Reply

  • Christy
    February 9, 2013

    Blini Yum! One of my favorite things to eat! Reply

    • Natasha
      natashaskitchen
      February 9, 2013

      You have good taste! 😉 Reply

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