Description of this recipe
Naleśniki, the Polish version of crepes, are thin, delicate pancakes that can be enjoyed with a variety of sweet or savory fillings. This recipe focuses on the classic cheese filling, using creamy farmer’s cheese (twaróg) sweetened with powdered sugar and vanilla. These cheese-filled naleśniki are a comforting and satisfying dish, perfect for breakfast, brunch, or even dessert. The combination of the subtly sweet cheese filling and the light, airy crepe is a delightful experience for the taste buds. They can be served simply with a dusting of powdered sugar or dressed up with fresh fruit and whipped cream for a more indulgent treat.
Why you will love this recipe
You’ll fall in love with this naleśniki recipe for several reasons. First, it’s incredibly versatile. While this recipe highlights the traditional cheese filling, the crepes themselves can be adapted to countless other fillings, both sweet and savory. Think fruit preserves, chocolate spread, spinach and ricotta, or even a hearty mushroom filling. Secondly, the recipe is relatively simple and straightforward, even for beginner cooks. The batter comes together quickly, and the cooking process is easy to master with a little practice. Finally, these cheese-filled naleśniki are a guaranteed crowd-pleaser. Their comforting flavor and satisfying texture make them a hit with both kids and adults. They’re perfect for a weekend brunch, a special occasion, or simply a cozy night in.
Ingredients:
For the crepes
- 1 cup All-purpose flour
- 1 tablespoon Granulated sugar
- pinch of Salt
- 1 cup Milk
- 3/4 cup Sparkling water
- 2 large Eggs
- 4 tablespoons Vegetable oil (+ optional 1 tsp for frying the first naleśnik)
Cheese filling
- 1 pound Full fat farmer’s cheese (twaróg)
- 2 tablespoons Powdered sugar
- 1 tablespoon Vanilla sugar
Preparation:
Step 1: Prepare the Batter: In a large mixing bowl, whisk together the flour, granulated sugar, and salt. This ensures that the dry ingredients are evenly distributed, preventing any lumps in the batter. Gradually add the milk and sparkling water, whisking continuously to create a smooth batter. The sparkling water adds a lightness to the crepes, making them more delicate. Mix in the eggs until fully incorporated, ensuring a uniform consistency.
Step 2: Rest the Batter: Allow the batter to rest for at least 15 minutes at room temperature. This resting period allows the gluten in the flour to relax, resulting in more tender crepes. While the batter rests, prepare the cheese filling.
Step 3: Prepare the Filling: In a medium bowl, combine the farmer’s cheese, powdered sugar, and vanilla sugar. Mash the ingredients together with a fork or potato masher until well combined and relatively smooth. Adjust the amount of powdered sugar to your liking, depending on the sweetness of your farmer’s cheese and your personal preference.
Step 4: Cook the Crepes: Heat a non-stick crepe pan or skillet over medium heat. For the first crepe, you may want to lightly grease the pan with a teaspoon of vegetable oil to prevent sticking. Once the pan is hot, pour or scoop approximately 1/4 cup of batter onto the center of the pan. Immediately tilt the pan in a circular motion to spread the batter thinly and evenly across the surface.
Step 5: Flip and Repeat: Cook the crepe for about 2 minutes, or until the bottom is lightly golden brown and the edges start to lift. Carefully flip the crepe with a spatula and cook for another minute or two, until the other side is also lightly browned. Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking the crepes as you go.
Step 6: Fill the Crepes: Place a crepe on a flat surface and spread a generous layer of the cheese filling over one half of the crepe. Fold the crepe in half, then in half again to form a triangle. Alternatively, you can roll the crepe up like a burrito.
Step 7: Reheat (Optional): If desired, briefly reheat the filled crepes in the pan for a minute or two on each side to warm the filling. This step is optional but enhances the overall taste and texture of the dish.
Step 8: Serve: Serve the cheese-filled naleśniki immediately, dusted with powdered sugar or drizzled with maple syrup. Garnish with fresh seasonal fruits like strawberries, raspberries, or blueberries for a burst of color and flavor. A dollop of sweetened whipped cream adds a touch of indulgence.
COOKING Rating:
Easy
Serving Suggestions:
- Dust with powdered sugar
- Drizzle with maple syrup
- Top with fresh berries (strawberries, raspberries, blueberries)
- Serve with sweetened whipped cream
- Accompany with a side of fruit preserves or jam
- Offer a sprinkle of cinnamon
Tips:
- For the best results, use full-fat farmer’s cheese (twaróg).
- If you don’t have farmer’s cheese, you can substitute ricotta cheese, but the flavor will be slightly different.
- Adjust the amount of sugar in the filling to your liking.
- Don’t overcook the crepes, or they will become dry and brittle.
- If the batter is too thick, add a little more milk or sparkling water.
- If the batter is too thin, add a little more flour.
- To prevent the crepes from sticking, make sure the pan is hot before adding the batter.
- You can make the crepes ahead of time and store them in the refrigerator for up to 2 days. Reheat them in a pan or microwave before filling.
- The filling can also be made ahead of time and stored in the refrigerator for up to 2 days.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Nutritional Information: (Note: This is an estimate and may vary depending on the specific ingredients used.)
Calories: Approximately 250-350 per serving (depending on filling and toppings)
Protein: 15-20g per serving
Sodium: 100-150mg per serving
Conclusion
Polish crepes with cheese filling, or naleśniki, are a delightful and comforting dish that embodies the heart of Polish cuisine. This recipe provides a straightforward approach to creating these delicate pancakes, filled with a sweet and creamy farmer’s cheese mixture. Whether enjoyed as a weekend brunch, a special dessert, or a simple everyday treat, naleśniki are sure to please. Their versatility allows for endless variations, making them a wonderful canvas for your culinary creativity. The combination of the light, airy crepe and the rich, sweet filling is a truly satisfying experience. So gather your ingredients, follow the steps, and enjoy the taste of Poland in your own kitchen! Smacznego!
Questions and Answers about this recipe:
Q1: Can I use a different type of cheese for the filling?
A: While traditional naleśniki use farmer’s cheese (twaróg), you can substitute ricotta cheese in a pinch. However, the flavor and texture will be slightly different. Ricotta is typically wetter than farmer’s cheese, so you may need to drain it before using it in the filling. You can also experiment with other soft cheeses like cream cheese, but be sure to adjust the sweetness accordingly.
Q2: Can I make the crepes ahead of time?
A: Absolutely! Crepes can be made a day or two in advance. Stack them with parchment paper in between to prevent sticking and store them in the refrigerator. When you’re ready to fill them, simply reheat them briefly in a pan or microwave until they’re pliable.
Q3: How can I keep the crepes warm while I’m cooking them?
A: The best way to keep crepes warm is to preheat your oven to a low temperature (around 200°F or 95°C). As you cook the crepes, stack them on a plate and cover them with foil. Place the plate in the oven to keep them warm until you’re ready to fill and serve them.
Q4: Can I freeze the filled naleśniki?
A: Yes, you can freeze filled naleśniki. Place the filled crepes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. To reheat, bake them in a preheated oven at 350°F (175°C) until heated through, or microwave them individually.
Q5: What other fillings can I use for naleśniki?
A: The possibilities are endless! For sweet fillings, try fruit preserves, chocolate spread, Nutella, sweetened berries, or apple pie filling. For savory fillings, consider spinach and ricotta, sautéed mushrooms, ham and cheese, or even a ground beef filling. Get creative and experiment with your favorite flavors!
