Polish
Naleśniki z serem
Cienkie polskie naleśniki wypełnione słodkim twarogiem, złożone i podsmażone na maśle na złoto. Najlepsze podane ciepłe, z łyżką śmietany i odrobiną cukru pudru.
Watch it madeTatyana's Everyday Food · 5:03
Ingredients
- All-purpose flour100g
- Milk200ml
- Sparkling water75ml
- Eggs2
- Salt1 pinch
- Melted butter or neutral oil1 tbsp, plus more for the pan
- Full-fat twaróg cheese250g
- Egg yolk1
- Sugar2 tbsp
- Vanilla sugar1 tsp
- Sour cream2 tbsp, plus more to serve
- Unsalted butter1 tbsp, for frying finished naleśniki
- Powdered sugar1 tsp, to serve
Method
- Whisk the flour, milk, sparkling water, 1 egg, salt, and melted butter into a smooth, thin batter.
- Let the batter rest for 15 minutes so the flour hydrates and the naleśniki fry evenly.
- Mash the twaróg with a fork or press it through a potato ricer for a smoother filling.
- Mix the twaróg with the egg yolk, sugar, vanilla sugar, and sour cream until creamy but still slightly textured.
- Heat a lightly greased frying pan over medium heat and pour in just enough batter to coat the bottom in a thin layer.
- Fry each naleśnik for about 1 minute on the first side and 20 to 30 seconds on the second side, then stack on a plate.
- Spread the cheese filling over each naleśnik, leaving a small border, then roll them up or fold them into quarters.
- Melt the butter in the pan and fry the filled naleśniki on both sides until lightly golden and warmed through.
- Serve warm with sour cream and a light dusting of powdered sugar.
Common questions
Can I substitute the twaróg cheese if I can’t find it?
Yes. Use farmer’s cheese, dry curd cottage cheese, or well-drained ricotta. For the closest texture, drain it first and mash or press it so the filling stays thick, not runny.
How long should I rest the batter, and can I skip that step?
Rest the batter about 15 minutes. It lets the flour fully hydrate and helps the crêpes cook more evenly. You can skip it in a pinch, but the batter may spread less smoothly and tear more easily.
Why do my naleśniki tear or turn out too thick?
Usually the batter is too thick, the pan is too hot, or the pancakes were not rested. Add a little milk or sparkling water until it flows like cream, and cook over medium heat for thin, flexible crepes.
How should I store leftovers and reheat them?
Store cooled filled naleśniki in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat or in the oven at 160°C until warmed through. Avoid high heat, which dries them out.
What’s the best way to serve them for the nicest texture?
Serve them warm, lightly browned in butter, with a spoonful of sour cream and a dusting of powdered sugar. If you want crisp edges, fry them right before serving; for softer pancakes, skip the final pan-fry.