Today I’m making one of the classic Russian breakfast dishes – vegan nalisniki or stuffed crepes. Originally they are stuffed with sweet cottage cheese and simple tofu works here perfectly.
Make sure to add vanilla to cover off-soy taste of tofu. Also some lemon or lime zest will do the trick but I prefer to stay closer to original recipe and only put vanilla.
Check my another veganized cottage cheese breakfast dish – Vegan syrniki pancakes. There I serve it with cashew sour cream that will also go perfect with vegan nalisniki.
In a large mixing bowl stir together flour, salt and sugar. Pour aquafaba and a little bit of water. Start whisking adding more water gradually to avoid lumps.
You want to reach heavy cream consistency. Set aside for 20-30 minutes.
Meanwhile blitz tofu, sugar, plant milk and vanilla extract in a food processor until smooth. Fold in raisins.
Heat slightly greased non-stick crepe pan over medium heat. Pour the batter so it covers all the surface of the pan. Fry for few minutes and carefully flip. Cook on the other side for a minute or so. You don’t want your crepes to brown or become too dry. Continue with the rest of the batter. Grease the pan from time to time if needed.
Spread thin layer of tofu mixture onto the crepe. Fold into any desired shape: rectangle, square or triangle.
Heat a little bit of oil in a pan.
Fry your vegan nalisniki for few minutes on each side until golden and crisp.
Serve with favorite syrup or vegan sour cream.
PrintVegan Nalisniki (Russian stuffed crepes)
Veganized version of Russian crepes stuffed with cottage cheese – Vegan Nalisniki.
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hour
- Yield: 9-10 crepes 1x
- Category: Breakfast
- Cuisine: Russian, Ukrainian
Ingredients
Scale
For crêpes:
- 200g all-purpose flour
- 1/4 tsp salt
- 2 tsp sugar
- 4 tbsp aquafaba
- 400ml water
For the filling:
- 1 block (330g/11.5oz) firm tofu
- 1/4 C plant milk
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1/4 C raisins
- oil for cooking
Instructions
- In a large mixing bowl stir together flour, salt and sugar. Pour aquafaba and a little bit of water. Start whisking adding more water gradually to avoid lumps.
- You want to reach heavy cream consistency. Set aside for 20-30 minutes.
- Meanwhile blitz tofu, sugar, plant milk and vanilla extract in a food processor until smooth. Fold in raisins.
- Heat slightly greased non-stick crepe pan over medium heat. Pour the batter so it covers all the surface of the pan. Fry for few minutes and carefully flip. Cook on the other side for a minute or so. You don’t want your crepes to brown or become too dry. Continue with the rest of the batter. Grease the pan from time to time if needed.
- Spread thin layer of tofu mixture onto the crepe. Fold into any desired shape: rectangle, square or triangle.
- Heat a little bit of oil in a pan.
- Fry your vegan nalisniki for few minutes on each side until golden and crisp.
- Serve with favorite syrup or vegan sour cream.
Nutrition
- Serving Size: 3 crepes
- Calories: 423
- Sugar: 23.8g
- Sodium: 219mg
- Fat: 5.5g
- Saturated Fat: 1.1g
- Carbohydrates: 78.5g
- Fiber: 3.4g
- Protein: 16.6g
- Cholesterol: 0mg
The recipe has many variations. But he is not Russian. It is an old Ukrainian-Polish recipe. The Russians never invented anything themselves. Not even that vodka … :))
Yeah, I figured. I grew up in a Russian-Ukrainian family and I’m sometimes confused about the origins of different dishes.