Naleśniki z serem

Nutrition · per serving

Steps

1. 1

   Make the batter: in a bowl, whisk the egg with the milk, water, and salt until smooth. Add the flour gradually while whisking to avoid lumps, then whisk in the melted butter. The batter should be thin, like light cream; if it seems thick, add 1-2 teaspoons of water. Let it stand for 5 minutes while you prepare the filling.

   1 large egg250 ml milk50 ml water1 pinch salt100 g plain flour15 g unsalted butter, melted
2. 2

   Prepare the filling: mash the cottage cheese with the sugar and vanilla sugar until evenly combined. For a smoother traditional filling, press it with a fork thoroughly or briefly blend it; it should be spreadable, not runny.

   250 g cottage cheese30 g sugar8 g vanilla sugar
3. 3

   Cook the naleśniki: heat a non-stick frying pan over medium heat and lightly grease it with a little butter. Pour in a small ladle of batter, immediately swirling the pan to form a very thin crêpe. Cook for about 1 minute, until the surface looks set and the underside is lightly golden, then flip and cook the second side for 20-30 seconds. Repeat with the remaining batter, greasing the pan lightly as needed; you should get about 6 thin pancakes.

   10 g butter for the pan100 g plain flour1 large egg250 ml milk50 ml water1 pinch salt15 g unsalted butter, melted
4. 4

   Fill the pancakes: place the cooked naleśniki on a plate, spread the sweet cheese filling over each one, then fold into rolls or envelopes. Do not overfill, or they may tear.

   250 g cottage cheese30 g sugar8 g vanilla sugar
5. 5

   Optional but classic finish: return the filled naleśniki to the pan over low heat for 30-60 seconds per side to warm the filling and lightly crisp the outside in the remaining butter. Serve warm, dusted with icing sugar.

   10 g butter for the pan5 g icing sugar

Origin & History

Naleśniki are Poland’s version of thin pancakes, related to French crêpes but adapted into many sweet and savoury home-style fillings. One of the most beloved classic versions is filled with sweetened farmer-style cheese or twaróg, commonly served for breakfast, lunch, or a light supper across Polish homes and milk bars.