Naleśniki with Cheese & Berry Filling

Step 1

Crack both eggs into a large mixing bowl and whisk them together with a fork until the yolks and whites are completely mixed, about 30 seconds.

Step 2

Pour 1 cup of milk into the bowl with the eggs and whisk them together until uniform, about 30 seconds.

Step 3

Sprinkle 0.75 cup flour into the bowl and whisk until no dry flour streaks remain and the batter looks like thin pancake batter, about 1 minute.

Step 4

Let the batter rest in the bowl at room temperature for 10 minutes so the flour fully hydrates.

Step 5

Place a 10-inch nonstick skillet over medium heat and wait until a drop of water sizzles and evaporates immediately, about 90 seconds.

Step 6

Lightly brush the hot skillet with butter or a small amount of oil, using just enough to coat the bottom.

Step 7

Pour 0.25 cup of batter into the center of the skillet and immediately tilt the pan in a circular motion so the batter spreads into a thin, even layer covering almost the entire bottom, about 10 seconds.

Step 8

Cook the crêpe without moving it until the bottom is light golden and the top looks dry and set, about 60 seconds.

Step 9

Use a rubber spatula or thin butter knife to loosen the edge of the crêpe, then flip it quickly to cook the other side for 20 seconds until light golden.

Step 10

Slide the finished crêpe onto a plate and repeat steps 6–9 with the remaining batter, cooking 3–4 more crêpes depending on how much batter remains.

Step 11

Spoon 3 tablespoons of farmer's cheese into the center of the first crêpe, leaving a border all around.

Step 12

Scatter a small handful of fresh berries (about 2 tablespoons) on top of the cheese.

Step 13

Fold the crêpe in half, then fold it in half again to form a triangle shape.

Step 14

Place the folded crêpe on a serving plate and repeat steps 11–13 with the remaining crêpes.

Step 15

Dollop 2 tablespoons of sour cream on top of each serving and serve immediately while the crêpes are still warm.