Nalesnik Recipe
Une ou deux crêpe(s) farcie(s) de fromage sucré infusé à la vanille, servie avec crème sucrée et coulis aux framboises.
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Ingredients
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Crêpes
Cheese Filling
Raspberry Coulis
Sweet Cream
Method
Crêpes
- 1
Prepare the crêpes
In a mixing bowl, whisk together the flour, milk, eggs, vanilla extract, and salt until smooth. Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter. Pour a ladle of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat with remaining batter, adding more butter as needed.
Cheese Filling
- 2
Make the cheese filling
In a bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until well combined.
Raspberry Coulis
- 3
Prepare the raspberry coulis
In a saucepan, combine the raspberries, sugar, and water. Heat over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Strain the mixture through a fine sieve to remove seeds and set aside.
Sweet Cream
- 4
Whip the cream
In a bowl, whisk together the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assembly
- 5
Assemble the Nalesnik
Spread a generous amount of the cheese filling onto each crêpe, fold or roll them up, and place on plates. Drizzle with raspberry coulis and serve with a dollop of sweet cream on the side.
