Naleśniki z serem: thin Polish crepes with sweet cheese
Paper-thin crepes made with milk and sparkling water, filled with farmer's cheese beaten with egg yolk, sugar and vanilla, folded into parcels and browned in butter. Breakfast, lunch or supper, depending on when you eat them.
Your own work in that: 55 min.
- Batter 10 min
- Resting 30 min
- Frying 25 min
- Filling and browning 20 min
Step by step
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Make the batter
Crack the eggs into a bowl, add the sugar, salt, milk and half the flour. Blend or whisk until smooth, add the rest of the flour, then the sparkling water and oil. The batter should be like pouring cream: it runs off a spoon in a thin ribbon.
Ingredients: 250 g plain flour · 300 ml milk · 250 ml sparkling water · 2 pcs eggs · 1 tbsp sugar · 1 pinch salt · 2 tbsp oil
TipToo thick? Add water. Too thin? A spoon of flour. The first crepe always tells the truth.
Smooth batter, no lumps
Rest for 30 minutes
Cover and leave the batter for 30 minutes. The flour swells and the crepes turn out supple and don't tear when rolled.
Batter resting under a clothMake the filling
Mash the cheese with a fork (or push it through a sieve for a smoother filling). Add the yolk, sugar, vanilla sugar, sour cream and lemon zest. Mix into a uniform creamy mass. The yolk in the filling only warms through and does not fully set — if young children, pregnant women or elderly people will eat the crepes, use a pasteurised egg or leave out the yolk and add an extra spoon of sour cream.
Ingredients: 500 g farmer's cheese (twaróg), semi-fat · 1 pcs egg yolk · 3 tbsp sugar · 1 tbsp vanilla sugar · 2 tbsp sour cream, 18 % · ½ pcs lemon, zest
TipBlock twaróg is drier than the tub kind; add an extra spoon of sour cream if so.
Cheese with yolk and vanillaFry the crepes
Heat a 24 cm pan over medium heat and wipe it with paper towel dipped in a little oil. Pour in a small ladle of batter and immediately tilt the pan so the batter coats the bottom thinly. Fry about 1 minute, until the edges brown and lift, flip, and fry 30 seconds more. Repeat until the batter is used up — the whole batch takes about 25 minutes.
TipOnly enough oil to make the pan slick. Too much fat gives thick, greasy edges.
First side: lacy golden edgesStack them
Stack the finished crepes on a plate. The steam from below keeps them soft and pliable. This batter makes 12 crepes.
Ingredients: 250 g plain flour · 300 ml milk · 250 ml sparkling water · 2 pcs eggs · 1 tbsp sugar · 1 pinch salt · 2 tbsp oil
A stack of twelveFill and roll
Spread 2 tablespoons of filling over the lower third of a crepe. Fold the sides in and roll into a log or a parcel.
Ingredients: 500 g farmer's cheese (twaróg), semi-fat · 1 pcs egg yolk · 3 tbsp sugar · 1 tbsp vanilla sugar · 2 tbsp sour cream, 18 % · ½ pcs lemon, zest
Parcel: sides in, then rollBrown in butter and serve
Melt butter in the pan and fry the rolled crepes in batches, 1–2 minutes per side, until golden and the filling is warmed through. Serve with icing sugar and sour cream, in summer with fruit.
Ingredients: 40 g butter · 2 tbsp icing sugar · 100 g sour cream
Browned in butter, with icing sugar
Before you start
Making ahead
A plain stack of unfilled crepes keeps 2 days in the fridge under film. Filled ones (before browning) can also be frozen: thaw them in the fridge, then brown in butter.
Savoury version
The same cheese without sugar, with chives, salt and pepper. The same sour cream on the side.
No sparkling water?
Still water works too; the crepes are a touch less airy.
Nutrition
per 100 gStep photos are computer-generated from the recipe.
