Traditional Polish Crepes with Cheese Filling (Naleśniki z Serem)

Traditional Polish crepes, 'naleśniki', are soft, fluffy and made using a sweetened Polish twarόg curd cheese filling with a hint of vanilla. They are easy to make and can be prepared ahead. Perfect for breakfast, snack or even lunch and dinner!

You might also like buckwheat crepes!

Traditional Polish crepes, called naleśniki (pronounced 'na-lesh-NEE-ky') come with a creamy, lightly sweetened cheese filling made with twarόg (pronounced 'TPHA-ruk'), one of the most important ingredients in classic Polish cuisine. Also known as 'ser biały' (which means 'white cheese') twarόg is a sour tasting curd cheese also used in iconic pierogi ruskie, Polish cheesecake and numerous other traditional dishes.

Crepes in Poland are not strictly breakfast food. As a child I remember eating them as 'podwieczorek' (which is a late afternoon snack/dessert), but often also as a main meal. This may sound unusual, but Polish traditional cuisine offers a number of 'sweet' mains, including strawberry pasta, sweet cheese pierogi or blueberry pierogi. Because twarόg cheese contains a high amount of protein (up to twice as much as cottage cheese!) naleśniki make a truly satisfying meal or snack.

Traditional naleśniki recipe requires a handful of ingredients and a simple preparation method. Both the batter as well as the filling are ready in minutes and you can also prepare them in advance (see my tips below). You can fold or roll your naleśniki, serve them in a variety of ways and if you've got leftovers you can enjoy them later (they are just as delicious the next day!).

How to prepare the twarόg

In the past people used to simply mash the filling ingredients with a fork or potato masher in order to loosen the texture of twarόg, which is quite dense. Although these methods are still popular, many people today (I am one of them) prefer a creamier filling and use a food processor (or handheld mixer) to combine the ingredients.

You can make your naleśniki filling using any one of these methods.

Polish naleśniki crepes - ingredients and substitutions

• Flour: all-purpose/plain.
• Milk: use any. Some recipes call for a combination of milk and water (often sparkling) though in my opinion this doesn't really improve the texture of naleśniki.
• Eggs.
• Oil: helps to soften the texture. Use any neutral tasting oil, such as vegetable, corn, rice bran or others. You can use melted butter, instead.
• Confectioner's/icing sugar: add to taste.
• Salt.
• Twarόg cheese: available in 3 varieties including full-fat ('tłusty), reduced-fat ('pόł-tłusty') or fat-free ('chudy'). I tend to use the low fat varieties, but you can use any.
• Sour cream: regular or reduced fat. You can use 2-3 tablespoons of light/half-and-half/single cream, instead, if you prefer less acidity in the filling. Alternatively use either plain or vanilla flavoured yogurt (omitting the vanilla extract). In Poland a popular product added to crepes filling is vanilla fromage frais/fromage blanc (called 'serek homogenizowany'). If you are using substitutes make sure the filling doesn't end up runny.
• Vanilla extract: you can use a small amount of vanilla seeds, instead. A common ingredient used in Poland is vanilla flavoured powdered sugar called 'cukier waniliowy' (historically used in place of real vanilla, which wasn't always available in the past).

Step-by-step recipe instructions

1. Make naleśniki batter: To a large bowl add all the batter ingredients and stir thoroughly. Using a stick blender puree the ingredients until smooth and creamy (or use a countertop blender then transfer the mixture to a large bowl). Set aside for about 30 minutes (the batter will thicken slightly).

• TIP: You can also make the batter by gradually whisking the milk in to combine with the other ingredients. However, this method won't always yield a perfectly smooth batter and I don't recommend it.

2. Prepare filling: Place the filling ingredients in a food processor and blend until creamy, but not completely smooth (alternatively use a handheld mixer). This should take seconds. Transfer to a bowl, cover and set aside.

3. Cook: Stir the batter. Heat a large crepe pan until moderately hot, add about 1 teaspoon of oil and using a scrunched up piece of paper towel spread it over the surface of the pan. Ladle the batter (starting with the middle of the pan) swirling it around while rotating the pan to make sure it spreads evenly over the entire surface. Cook over a moderate heat for about 2 minutes then using a large spatula flip the crepe over and cook for about 1-1.5 minutes (or less). Lower the heat if your crepes brown too quickly. Repeat for the remaining crepes.

• TIP: Stack your naleśniki on top of a large plate and keep covered loosely with aluminum foil so they stay warm and soft.

4. Assemble: Spread some of the filling mixture over one half of the crepe and fold the other side over the filling. Next cover one half of the folded crepe with more cheese mixture and fold the other side over (alternatively spread the mixture over the entire crepe and roll it). Repeat for the remaining crepes, dust with a little powdered sugar and enjoy!

• TIP: I recommend spreading the filling over the 'spotted' side of the naleśniki (purely for esthetic reasons, see photo below). Microwave the crepes before serving if required (see serving ideas below).

Serving ideas

Traditional Polish naleśniki with twarόg filling are served warm with powdered sugar. However, there are other ways you can enjoy them, including:

• Pan fried: Brush the folded crepes on both sides with a little melted butter and fry in a non-stick pan on both sides until lightly browned and crispy. Serve immediately.
• In a casserole: Grease your casserole dish then arrange rolled naleśniki in a single layer. Pour 2-3 tablespoons of melted butter or cream/sour cream with a bit of sugar over the crepes and bake in a preheated oven (180C/350F) for 10-15 minutes or until golden. You can make smaller crepes as well as double the ingredients to make a bigger batch for this. Serve immediately.
• With cream/sour cream: Drizzle a few tablespoons of half-and-half/single cream or dollop of sour cream with a little sugar over the crepes.
• With fruit: such as fresh berries (you can add the berries to the filling mixture) or homemade fruit compote. 
• With jam: this ingredient often replaces the 'white' cheese filling and is an equally popular accompaniment to crepes in Poland.

Other ingredients you can use in naleśniki recipe

• Raisins: soak in water before adding into the filling.
• Orange zest: used in the filling. Lemon zest is a good alternative (adds freshness).
• Egg yolks: these are sometimes used in the filling mixture for added richness (and colour). For me, however, the filling is quite rich as it is so I prefer to omit this ingredient. It's also what I'm used to - my mum never added egg yolks into the filling mixture and I don't, either.

Preparing ahead and storing

Polish crepe pancakes are not only easy to make, they can also be prepared in advance for a quick breakfast or snack.

You can make both the filling mixture as well as the batter, cover and refrigerate for up to 3 days (I like to keep any leftover batter in a jar). You can also make the naleśniki, cool, cover thoroughly with plastic wrap or store in an airtight container and refrigerate for up to 3 days.

Reheating

Polish crepes with twarόg taste delicious the next day, too, and you can either reheat them in the microwave or pan fry for a crispy finish (see serving ideas above).

Freezing

To freeze naleśniki place them (folded or rolled) in an airtight container and freeze for up to 3 months. Defrost in the fridge overnight. Reheat as above.

You can freeze the filling for up to 3 months.

Top tips 

• You can make Polish cheese crepes either large or small, depending on the size of your pan and personal preference. 
• Once you've made the batter set it aside for 30 minutes. This is a good time to make the filling.
• Adjust the amounts of sugar and sour cream in the filling mixture according to taste. 
• To make large crepes use about 100g of the batter for each (a bit more than ⅓ cup but not quite ½ cup).
• Stack the naleśniki on top of a plate and cover loosely with aluminum foil (so they stay warm and soft).

Related recipes to try next

• Polish Pancakes with Yeast (Racuchy)
• Polish Rice with Apples (Ryz z Jablkami)
• Polish Style Apple Pancakes
• Crepes with Spinach Filling
• Polish Mushroom Crepes (Krokiety)

You may also like these other delicious Polish recipes which include a collection of most popular ones!

Recipe

Keep in touch!

If you make this Polish crepes recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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