Name: Naleśniki z serem: Polish crepes with sweet twaróg
Prep time: 30 min
Cook time: 40 min
Total time: 90 min
Yield: 8 filled crepes
Cuisine: Polish
Ingredients: 200 g plain wheat flour; 2 l arge eggs, about 100 g without shells; 400 mL 2% milk; 150 mL water; 2 g fine salt; 20 mL neutral rapeseed or canola oil, for the skillet; 500 g semi-fat Polish twaróg, pasteurized; 40 g granulated sugar; 30 g pasteurized sour cream, 12% fat; 5 mL vanilla extract; 20 g unsalted butter

A wide view of „Naleśniki z serem: Polish crepes with sweet twaróg“ arranged on a table for serving.

Yield 8 filled crepes

Serving size 1 crepe, about 165 g assembled

Difficulty moderate

Category Polish sweet crepes; contains wheat, egg and milk

Ingredients ↓

At a glance

Naleśniki z serem: Polish crepes with sweet twaróg

Thin, tender crepes wrap a lightly sweetened Polish curd-cheese filling, then fry briefly in butter until the edges are golden.

Naleśniki z serem are Polish crepes filled with sweetened twaróg, a fresh curd cheese with a mild tang. The pancakes are thin and flexible, folded around the filling and often warmed again in a pan or oven. This version folds them into neat envelopes and browns them briefly in butter.

The cheese is central to the dish. Mash semi-fat twaróg with a little sugar, sour cream and vanilla until it spreads easily but stays thick enough to hold inside the crepe. The batter rests before cooking, which helps it spread into an even layer in the skillet.

Polish households vary the batter, sweetness, folding style and finishing method. A separately registered Masovian preparation, naleśniki starokornickie, is a local cheese-filled envelope with vanilla and cinnamon; this recipe is a simple home version and does not claim that regional designation. Serve the filled crepes warm as a sweet meal or dessert.

Tips for a good result

Rest the batter for the full 20 minutes, then whisk it again so the flour is evenly suspended.
Keep the batter fluid; add it to the warm skillet and tilt the pan immediately to make a thin, even crepe.
Flip when the surface is no longer glossy and the edge releases easily. The second side needs only a short cook.
Mash the twaróg well and add the sour cream gradually. The filling should spread smoothly without becoming loose.
Fold the side edges inward before folding the top and bottom over the cheese, then place each crepe seam-side down in the skillet.
Use medium-low heat for the butter-fry so the outside colours before the butter browns too much.

Ingredients

Crepes

200 g plain wheat flour
2 l arge eggs, about 100 g without shells
400 mL 2% milk
150 mL water
2 g fine salt
20 mL neutral rapeseed or canola oil, for the skillet

Twaróg filling

500 g semi-fat Polish twaróg, pasteurized
40 g granulated sugar
30 g pasteurized sour cream, 12% fat
5 mL vanilla extract

To finish

20 g unsalted butter

Method

Directions

Mix and rest the batterWhisk the flour and salt in a large bowl. In another bowl, whisk the eggs, milk and water. Gradually whisk the liquid into the flour until smooth and pourable. Cover and rest for 20 minutes, then whisk again.
Cook the crepesWarm a 24 cm nonstick skillet over medium heat. Brush it lightly with some of the measured oil. Add about 90–100 mL batter and tilt the skillet at once so a thin, even layer covers the base. Cook for 60–90 seconds, until the top loses its wet shine and the edge releases. Flip and cook for 25–35 seconds on the second side. Transfer to a clean plate. Repeat, lightly oiling the pan as needed, to make 8 crepes.
Make the cheese fillingMash the twaróg with a fork or masher until mostly smooth. Stir in the sugar, sour cream and vanilla. The filling should spread easily while holding its shape; if it seems lumpy, mash again rather than adding extra liquid. Divide it evenly among the crepes.
Fill and fold the crepesSpread one portion of filling across the centre of each crepe, leaving a border. Fold the left and right sides over the filling, then fold the top and bottom over to make an envelope. Set each one seam-side down so it stays closed.
Brown in butter and serveMelt some of the measured butter in the skillet over medium-low heat. Fry the crepes seam-side down in batches for about 2–3 minutes per side, adding the remaining butter as needed. Turn gently and cook until both sides are golden and the filling is hot through. Serve warm.

Nutrition per serving

Serving size1 crepe, about 165 g assembled
Caloriesabout 280 kcal
Carbohydratesabout 35 g
Proteinabout 19 g
Fatabout 10 g
Fibreabout 1 g
Sodiumabout 260 mg

Approximate estimate for one eighth of the recipe using generic food-composition data for wheat flour, eggs, 2% milk, semi-fat twaróg, sugar, oil, sour cream and butter. The calculation assumes the full filling is used, most measured pan oil remains on the crepes and the butter is divided evenly. Twaróg moisture and fat levels and the amount of oil left in the pan change the result. Values are rounded estimates, not a laboratory analysis.

Allergens and food safety

Serving, storage, reheating and make-ahead: Serve one warm crepe per person, straight from the skillet. The folded edges should hold the cheese filling, with a lightly golden surface and a soft centre. The crepes are satisfying on their own as a sweet meal or dessert.

Serving, storage, reheating and make-ahead: For advance preparation, cook and cool the crepes and mix the filling up to 1 day ahead. Store them separately in covered containers at or below 4 °C. Fill, fold and fry shortly before serving. Refrigerate leftovers in a shallow covered container within 2 hours and use within 3 days. Reheat in a skillet or oven until the centre reaches 74 °C. Do not leave dairy-filled crepes at room temperature for more than 2 hours.

Contains wheat/gluten, egg and milk. Use pasteurized milk, twaróg and sour cream. Cook each crepe fully so the egg batter is set throughout. Keep dairy and prepared filling refrigerated at or below 4 °C, and keep raw egg batter separate from ready-to-eat foods. Wash hands, utensils and work surfaces after handling the batter. Refrigerate leftovers in a shallow covered container within 2 hours, use within 3 days and reheat to 74 °C.

Keep the twaróg filling thick enough to spread without running; this helps the envelopes stay closed.

Fry over medium-low heat so the butter browns the crepes gently while the centre warms through.

Naleśniki z serem: Polish crepes with sweet twaróg

Tips for a good result

Ingredients

Crepes

Twaróg filling

To finish

Method

Nutrition per serving

Allergens and food safety

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