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  • (bright calming music)

  • - Hi, I'm Natasha from natashaskitchen.com,

  • and today I'm gonna show you how to make

  • the Russian version of crepes.

  • There's just something so special about crepes.

  • Did you know there are entire restaurants devoted

  • just to making crepes?

  • And crepes are probably one of the fanciest

  • breakfast you'll have.

  • And after watching this video,

  • I think you'll see that crepes aren't any more complicated

  • than making waffles.

  • Just think of them as really skinny pancakes.

  • So let's talk about the ingredients.

  • We're gonna start off with half a cup of lukewarm water,

  • one cup of milk, four large eggs,

  • four tablespoons of unsalted butter, melted,

  • one cup of all purpose flour,

  • two tablespoons of sugar and a pinch of salt.

  • For the filling,

  • we'll need an eight ounce package of cream cheese,

  • room temperature preferred,

  • a 16 ounce tub of cottage cheese,

  • a third cup of sugar and 3/4 cups of raisins or craisins.

  • What I love about this recipe

  • is you just put everything into a blender

  • and give it a whirl until it's well mixed.

  • It's easy.

  • I love easy.

  • Add everything in this order:

  • the water,

  • the milk and butter,

  • your four eggs,

  • one cup of flour,

  • your sugar,

  • and just a pinch of salt.

  • Put the lid on

  • and mix it just until it's all evenly blended.

  • (blender running noise)

  • And it's done.

  • These are the tools I use to make the crepes process easier.

  • I start with a really thin edged spatula,

  • and this really helps me get under crepes to flip them,

  • then a small ladle.

  • And if you don't have a small ladle,

  • go ahead and use an ice cream scoop.

  • And finally, you need a really good non-stick skillet.

  • I use the Circulon brand.

  • And make sure that the bottom is not scraped or scratched,

  • otherwise, your crepes will stick to the pan.

  • Heat your non-stick skillet over medium heat

  • and add just a small dab of butter.

  • Let that melt and just swirl it around the bottom

  • to coat it.

  • Then we're gonna ladle your batter into the skillet.

  • And as soon as you do that,

  • make sure that you swirl the pan right away.

  • Once you can easily get under the edge,

  • go ahead and flip it over.

  • And just saute for another 30 seconds or so.

  • You can tell when it's done

  • because it has a really nice golden top.

  • Transfer it to a cutting board to cool.

  • And don't stack them on top of each other

  • while they're hot, let them cool down a little bit.

  • Oh, my God!

  • I can see myself in the reflection of the lens

  • and this is really freaky. (laughs)

  • Okay. (laughs)

  • Oh, my goodness.

  • I had to eat it.

  • I have to eat one before they're done.

  • They're so good.

  • That's what's great about things.

  • This makes about 15 really soft and perfect crepes.

  • You're gonna love these.

  • Rinse your cottage cheese in a fine mesh colander.

  • And just continue rinsing it until the water runs clear.

  • Once it's done, drain the water well.

  • You'll see individual curds of cottage cheese.

  • Go ahead and transfer this to a flat bottom bowl.

  • Next, you're gonna add an eight ounce block of cream cheese

  • and 1/3 cup of sugar.

  • Mash everything together.

  • Once it's pretty well mashed together, it's done.

  • It's not gonna be smooth.

  • As you can see, it's still pretty lumpy

  • but that's okay.

  • Our crepes are ready.

  • The cheese filling is done.

  • Let's finish this up.

  • You're gonna start by putting a generous amount of cheese

  • right in the center and just spread it out to the edges.

  • Then top with about 10, 15, as many as you want, really.

  • I'm using craisins but you can also use raisins.

  • I've also used chunks of pineapple,

  • which was really good.

  • And just start rolling from the edge.

  • I like to cut them in half, you don't have to,

  • but I do.

  • And then just transfer them to a Pyrex dish.

  • Alright just finish these up.

  • This means crepes for breakfast for the next few days.

  • Yum. I can't wait.

  • Just cover them with plastic and put them in the fridge.

  • What we like to do is we saute it up

  • in a little bit of butter

  • just 'til it's a nice golden brown on the outside.

  • And then top it with whatever you like.

  • You can put fresh fruit or bread,

  • put some berry sauce.

  • I love it with sour cream.

  • Really anything you can think of.

  • I know you'll love this recipe.

  • (bright calming music)

(bright calming music)

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俄羅斯奶酪薄餅(Nalesniki) - 娜塔莎的廚房 (Russian Crepes with Cheese (Nalesniki) - Natasha's Kitchen)

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    林宜悉 發佈於 2021 年 01 月 14 日
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