Naleśniki z serem (Polish sweet cheese crêpes)
55 min · 21 g protein · 300 cals / serving
Poland's favourite sweet crêpes: thin, tender pancakes wrapped around a vanilla-lemon filling of soft curd cheese with a few plump raisins, folded into parcels and browned in a little butter until crisp at the edges and warm and creamy inside. Served with fresh strawberries.
Ingredients
- 2/3 cup all-purpose flour
- 1 egg
- 1 cup skim milk
- 2 tbsp water
- 1 pinch salt
- 2 tsp butter, melted, for the pan
- 2 cups (1 lb) dry curd cottage cheese, or twaróg / farmer's cheese
- 1/4 cup fat free sour cream
- 1 1/2 tsp granulated sugar
- 1/4 tsp stevia, pure stevia powder, to taste
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tbsp raisins
- 2 3/4 cups strawberries, sliced, to serve
Steps
- Whisk the flour, egg, egg whites and half the milk into a smooth, thick batter, then whisk in the rest of the milk, the water and the salt. It should be as thin as single cream; add a splash more water if it is thicker. Rest it 15 minutes.
- Heat a 8–9 inch non-stick frying pan over medium-high heat and brush it very lightly with melted butter. Pour in about 1/4 cup of batter, swirl it at once to coat the pan thinly and cook about 1 minute, until the edges lift and the underside is lightly spotted, then flip for 20 seconds. Stack the crêpes on a plate; you should get 8.
- Mash the cheese with the sour cream, sugar, stevia, vanilla and lemon zest until creamy, then stir in the raisins.
- Spread an eighth of the filling over the lower third of each crêpe, fold the bottom up over it, fold in the sides and roll up into a parcel.
- Brush the pan with the last of the butter and brown the parcels over medium heat 2 minutes per side, until crisp-edged and hot through. Serve 2 each with the strawberries.
Good to know
What cheese do Poles use?
Twaróg, a dry, crumbly fresh curd. Dry curd cottage cheese or farmer's cheese is the same thing; regular cottage cheese works too if you drain it overnight and mash it, or the filling runs.
Can I make them ahead?
Fill and fold the crêpes up to a day ahead and keep them covered in the fridge, then brown them just before serving.
Other ways to serve them?
A spoon of sour cream and a dusting of cinnamon, or warm blueberries. Some families fold a spoon of fruit jam into the filling.
Per
- Calories
- 85
- Protein
- (29%)
- 6 g
- Fat
- (13%)
- 1 g
- Carbohydrates
- (58%)
- 12 g
- of which sugar
- 5 g
- Fiber
- 1 g
- Sodium
- 178 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1201 kcal goes into the pot and 1484 g of ingredients comes out as about 1410 g of food: 85 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.