A savoury dish with a Russian flavour, Nalesniki (ny-ah-lchss-nce-kee) are crepes filled zoith a tasty cheese mixture.
Serve them for a filling breakfast, or as a light supper dish.
8 fl. oz. savoury Crepe Batter
1 lb. cottage cheese
3 oz. butter, softened
2 eggs, separated grated rind and juice of
2 oz. castor sugar
½ teaspoon vanilla essence
4 fl. oz. sour cream
2 tablespoons chopped stoned dates
Fry the crepes according to the instruc-tions in the basic recipe and keep them warm.
Place the cottage cheese in a fine nylon strainer set over a medium-sized bowl. Using the back of a wooden spoon, rub the cheese through the strainer. Set the cheese aside.
In a large mixing bowl, cream 1 ounce of the butter and the egg yolks together with a wooden spoon until the mixture is light and fluffy. Beat in the cheese. Add the orange rind, sugar, vanilla essence and sour cream and beat well until all the ingredients are thoroughly combined. Stir in the chopped dates.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Using a metal spoon, carefully fold the egg whites into the cheese mixture.
Lay the crepes out flat. Place a little of the cheese filling near the edge of each crepe. Turn the sides in, then roll the crepe up. Repeat the process until all the crepes have been filled.
In a large frying-pan, melt the remaining butter over moderate heat. When the foam subsides, place a few of the crepe rolls, seam sides down, in the pan and fry for 3 to 4 minutes on each side or until they are golden brown. With a slotted spoon, transfer the crepes to a serving dish and keep warm while you cook the remaining crepes in the same way.
When all the crepes have been cooked, sprinkle over the orange juice and serve at once.