This Naleśniki recipe brings a beloved Polish classic straight to your kitchen. These delicate, thin crepes are filled with lightly sweetened twaróg cheese and finished with a quick pan-fry in butter for golden, slightly crisp edges. Soft inside and rich with vanilla-kissed cheese, naleśniki z serem taste nostalgic, comforting, and surprisingly simple to make.
If you've never tried Polish crepes before, this Naleśniki recipe will quickly become a favorite breakfast or dessert. Although they resemble French crepes, the sweet cheese filling makes them uniquely Polish.
Growing up, naleśniki always meant something special. My grandma made them often, especially on quiet weekend mornings. I remember standing near the stove, watching her swirl the batter in the pan with a quick flick of her wrist. The smell of butter and warm vanilla filled the kitchen. Once the crepes were filled and folded into neat triangles, she would pan-fry them until golden. We topped them with whipped cream or berries, although sometimes we ate them plain because they were already perfect. Even now, one bite instantly brings me back.
Ingredients
Equipment
Method
- Whisk flour, milk, eggs, sugar, vanilla, butter, and salt until smooth. Rest 30 minutes.
- Cook thin crepes in a heated non-stick pan until lightly golden on both sides.
- Mix cheese, egg yolks, sugar, cream, and vanilla until smooth.
- Spread filling onto crepes and fold into triangles or roll up.
- Pan-fry filled crepes in butter until golden on both sides.
Nutrition
Notes
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Let us know how it was!What Makes This Naleśniki Recipe Truly Polish
It's All About the Twaróg Filling
While many cultures enjoy crepes, this Naleśniki recipe stands out because of its sweet twaróg cheese filling. Twaróg is a traditional Polish curd cheese that tastes fresh, slightly tangy, and creamy yet crumbly.
Unlike ricotta or cottage cheese, twaróg has a firmer texture and a mild sourness that balances sweetness beautifully. When mixed with sugar, egg yolks, and vanilla, it transforms into a rich, smooth filling that pairs perfectly with thin crepes.
If you cannot find twaróg, farmer's cheese works best as a substitute. However, avoid ricotta if possible, since it is too mild and creamy for authentic flavor.
A Final Butter Fry for Flavor
Another important step in this Naleśniki recipe is the final pan-fry after filling. Although optional for other crepe recipes, this step truly elevates naleśniki z serem.
Pan-frying serves two purposes:
- It cooks the egg yolks in the filling.
- It creates crisp, golden edges that contrast beautifully with the soft interior.
Because of this final touch, the flavor deepens and the texture improves dramatically.
Ingredients You'll Need
For the Crepes (Naleśniki)
- All-purpose flour
- Milk
- Eggs
- Sugar
- Vanilla extract
- Melted butter or oil
- Pinch of salt
The batter should be thin and smooth. If you measure flour using cups, fluff the flour first and spoon it into the measuring cup before leveling. This prevents dense crepes.
For the Sweet Cheese Filling
- Twaróg cheese (or farmer's cheese)
- Egg yolks
- Granulated sugar
- Heavy cream or milk
- Vanilla extract
The filling should feel slightly thick but spreadable. If it seems too dry, add a small splash of cream. However, avoid making it too runny because it softens further during frying.
Step-by-Step Naleśniki Recipe
Step 1: Make the Crepe Batter
Add flour, milk, eggs, sugar, vanilla, melted butter, and salt to a bowl. Whisk until smooth. Small lumps are fine.
Let the batter rest for about 30 minutes. This allows the flour to hydrate and creates more tender crepes.
Step 2: Cook the Crepes
Heat a non-stick pan over medium-high heat. Lightly brush with butter before the first crepe.
Pour a small ladle of batter into the pan while tilting it to spread evenly. Cook until the edges look dry and the bottom turns golden. Flip and cook briefly on the other side.
Stack cooked crepes on a plate.
Step 3: Prepare the Sweet Cheese Filling
In a bowl, combine twaróg cheese, egg yolks, sugar, vanilla, and cream. Mix until smooth but slightly textured.
Adjust cream as needed to achieve a thick yet spreadable consistency.
Step 4: Fill and Fold
Spread 2-3 tablespoons of filling over each crepe. Fold in half, then fold again into triangles. Alternatively, roll them up.
Step 5: Pan-Fry Until Golden
Heat butter in a non-stick pan. Add filled crepes and cook on both sides until golden brown.
Serve immediately with whipped cream, cinnamon, or fresh berries.
Storage and Make-Ahead Tips
You can prepare components ahead of time.
- Store crepe batter in the refrigerator for up to 2 days.
- Store the filling for up to 2 days refrigerated.
- Store assembled and cooked crepes for up to 3 days in the fridge.
To reheat, warm gently in a dry skillet until heated through. Because reheated crepes can feel slightly drier, serve them with whipped cream or fruit sauce.
For best texture, many people prefer storing crepes and filling separately, then assembling and pan-frying just before serving.
Frequently Asked Questions
1. Can I make naleśniki without egg yolks in the filling?
Yes. The egg yolks enrich the flavor and bind the filling, but you can omit them if preferred.
2. Can I freeze naleśniki?
Yes. Freeze filled and cooked crepes in an airtight container. Reheat in a skillet.
3. Why are my crepes tearing?
The batter may be too thin or the crepes may not be cooked long enough before flipping.
4. Can I make savory naleśniki?
Absolutely. Simply omit sugar and vanilla from the batter and use savory fillings.
5. What toppings go best?
Whipped cream, fresh berries, strawberry sauce, or powdered sugar all work beautifully.
Conclusion
This Naleśniki recipe captures the heart of Polish home cooking. Thin, tender crepes filled with sweet twaróg cheese and lightly pan-fried in butter create a dish that feels both comforting and special.
Whether you serve them for breakfast, brunch, or dessert, naleśniki z serem offer a taste of tradition that never goes out of style. Once you try them, you'll understand why they remain a childhood favorite for so many families.
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