Naleśniki: Polish Pancakes (Crêpes) with Sweet Farmer's Cheese Filling

Method12 steps

1. 1

   Step 1: Mix all 150 g flour, the pinch of batter salt and the separate tablespoon of batter vanilla sugar (1 tbsp) in a large bowl.

   Uses 150 g all-purpose flour · 1 pinch batter salt · 1 tbsp batter vanilla sugar

2. 2

   Step 2: Gradually whisk all 200 ml milk and 100 ml batter water into the dry mixture until smooth, then whisk in both eggs (2).

   Uses All mixed batter dry ingredients · 200 ml milk · 100 ml still or carbonated batter water · 2 eggs

3. 3

   Step 3: If using the optional 25 g softened batter butter, whisk it into the mixture. Whisk by hand or with an electric mixer; if lumps remain, pass the batter through a sieve.

   Uses All whisked batter · Optional 25 g soft batter butter

4. 4

   Step 4: For a smoother batter, leave it to rest for 30 minutes; this rest is optional and you may continue straight away.

   Optional crêpe batter rest · 30 minUses All smooth batter

5. 5

   Step 5: Heat a non-stick pan or crêpe griddle over medium heat. Brush it very lightly with a drop from the measured half teaspoon of cooking oil, reserving the rest for further light brushing if needed.

   Uses A small first brush from the ½ tsp pan-oil supply

6. 6

   Step 6: Ladle just enough of the rested or freshly mixed batter into the hot prepared pan to cover its surface. Tilt the pan to make a thin, even crêpe, keeping the remaining batter for the rest of the batch.

   Uses Enough batter for the first thin crêpe · The hot lightly brushed pan

7. 7

   Step 7: Fry the first crêpe for 40–50 seconds, until browned underneath and no longer liquid on top. Flip gently with a spatula and fry the second side for 20–30 seconds until golden and cooked through. Transfer it to a plate.

   Fry one crêpe, both sides · 1 minUses The first thin crêpe in the pan

8. 8

   Step 8: Continue with all the remaining batter, making each crêpe thin and cooking its first side for 40–50 seconds and second side for 20–30 seconds until golden and cooked through. Brush lightly with the remaining measured pan oil only if needed. Keep all cooked crêpes together on the plate; the batch makes about ten crêpes, roughly 23–24 cm across.

   Fry each remaining crêpe, both sides · 1 minUses The first cooked crêpe · Only the batter not yet cooked · Any remaining pan oil from the same ½ tsp supply

9. 9

   Step 9: Put all 450 g farmer’s cheese in a clean bowl with the separate two tablespoons of filling powdered sugar and one tablespoon of filling vanilla sugar.

   Uses 450 g full-fat unsalted twaróg · 2 tbsp filling powdered sugar · 1 tbsp filling vanilla sugar

10. 10

    Step 10: Mash the cheese and its sugars together with a fork. If the filling is too dry to spread, mix in a little of the optional plain cream, starting with a spoonful or two and adding only as needed.

    Uses All cheese and filling sugars · Optional plain cream only if the filling is too dry

11. 11

    Step 11: Spread the prepared sweet-cheese filling over the cooked crêpes and fold them into triangles or roll them up. You may serve them directly or gently warm the filled crêpes in a non-stick pan until hot throughout.

    Uses All cooked crêpes · All prepared sweet-cheese filling

12. 12

    Step 12: Serve the filled crêpes with a light sprinkle of the separate extra powdered sugar or a drizzle of honey if desired. Add optional fresh fruit and prepared sweetened cream. Refrigerate any leftovers promptly in a covered container and eat within two days.

    Uses The finished filled crêpes · Optional extra serving powdered sugar · Optional honey instead of extra powdered sugar · Optional fresh serving fruit · Optional prepared sweetened serving cream