Traditional Polish Crepes with Cheese Filling (Naleśniki z Serem)

Side view of 2 folded Polish crepes with sour cream and fruit on pink plate.

Traditional Polish Crepes with Cheese Filling (Naleśniki z Serem)

Traditional Polish crepes, 'naleśniki', are soft, fluffy and made using a sweetened Polish twarόg curd cheese filling with a hint of vanilla. They are easy to make and can be prepared ahead. Perfect for breakfast, snack or even lunch and dinner!

Course Breakfast, Brunch, Dinner

Cuisine Polish, vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings -8 large crepes

Calories 209kcal

Author Monika Dabrowski

Equipment

Large non-stick crepes pan 10"/25cm
Large bowl
Food processor
Stick blender

Ingredients

For the naleśniki batter

1⅓ cups all-purpose/plain flour
1⅔ cups less 2tsp milk tepid
2 tablespoons confectioner's/icing sugar
⅓ teaspoon fine sea salt
2 large eggs at room temperature
2 tablespoons oil any, plus more for frying (1 tsp per crepe)

For the cheese filling

1 pound Polish twarόg cheese
4-5 tablespoons sour cream reg. or reduced fat, add to taste
5 tablespoons confectioner's sugar or to taste
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Make naleśniki batter: To a large bowl add all the batter ingredients and stir thoroughly. Using a stick blender puree the ingredients until smooth and creamy (or use a countertop blender then transfer the mixture to a large bowl). Set aside for about 30 minutes (the batter will thicken slightly).
TIP: You can also make the batter by gradually whisking the milk in to combine with the other ingredients. However, this method won't always yield a perfectly smooth batter and I don't recommend it.
Prepare filling: Place the filling ingredients in a food processor and blend until creamy, but not completely smooth (alternatively use a handheld mixer). This should take seconds. Transfer to a bowl, cover and set aside.
Cook crepes: Stir the batter. Heat a large crepe pan until moderately hot, add about 1 teaspoon of oil and using a scrunched up piece of paper towel spread it over the surface of the pan. Ladle the batter (starting with the middle of the pan) swirling it around while rotating the pan to make sure it spreads evenly over the entire surface. Cook over a moderate heat for about 2 minutes then using a large spatula flip the crepe over and cook for about 1-1.5 minutes (or less). Lower the heat if your crepes brown too quickly. Repeat for the remaining crepes.
TIP: Stack your naleśniki on top of a large plate and keep covered loosely with aluminum foil so they stay warm and soft.
Assemble: Spread some of the filling mixture over one half of the crepe and fold the other side over the filling. Next cover one half of the folded crepe with more cheese mixture and fold the other side over (alternatively spread the mixture over the entire crepe and roll it). Repeat for the remaining crepes, dust with a little powdered sugar and enjoy!
TIP: I recommend spreading the filling over the 'spotted' side of the naleśniki (purely for esthetic reasons, see photo in post). Microwave the crepes before serving if required (see serving ideas below).

Notes

You can make these crepes either large or small, depending on the size of your pan and personal preference.
Once you've made the batter for Polish cheese crepes set it aside for 30 minutes. This is a good time to make the filling.
Adjust the amounts of sugar and sour cream in the filling mixture according to taste.
To make large crepes use about 100g of the batter for each (a bit more than ⅓ cup but not quite ½ cup).
Stack the naleśniki on top of a plate and cover loosely with aluminum foil (so they stay warm and soft).
See serving ideas in the post.
Reheat in the microwave or frying pan (see serving ideas).
Freeze crepes in an airtight container for up to 3 months.

Nutrition