Naleśniki z Serem i Truskawkami

Name: Naleśniki z Serem i Truskawkami
Prep time: 43 min
Cook time: 19 min
Total time: 1 h 2 min
Cuisine: Polish
Ingredients: 200 g Wheat flour; 2 Egg; 500 ml Milk; 30 g Butter, divided; 1 pinch Salt; 500 g Cottage cheese, well-drained; 40 g Sugar; 16 g Vanilla sugar; 300 g Strawberry, sliced; 20 g Powdered sugar; 200 g Sour cream

Naleśniki z Serem i Truskawkami · ready in 1 h 2 min · 4 servings · 669 kcal per serving · easy · 11 ingredients

Classic Polish sweet crepes filled with smooth cottage cheese, finished with fresh strawberries, powdered sugar, and a cool spoon of sour cream.

Prep: 43 min
Cook: 19 min
Total: 1 h 2 min
Serves: 4
kcal: 669
Difficulty: easy

Polish Desserts Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

200 gWheat flour
2Egg
500 mlMilk
30 gButter, divided
1 pinchSalt
500 gCottage cheese, well-drained
40 gSugar
16 gVanilla sugar
300 gStrawberry, sliced
20 gPowdered sugar (to serve)
200 gSour cream

Equipment

stovetop, measuring scale, mixing bowl, whisk, ladle, nonstick pan, spatula, knife, cutting board, sieve, serving plate, small pan

Instructions

Mise En Place
Gather and measure all ingredients; set out a bowl, whisk, ladle, nonstick pan, spatula, knife, board, sieve, and plates. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Whisk Batter
Melt 20 g butter gently, then whisk flour, eggs, milk, salt, and melted butter into a smooth, thin batter with no dry pockets. · 5 min
What to look for: The batter is thin, glossy, and free of flour lumps.
Rest Batter
Rest the batter for 20 minutes at room temperature, then whisk briefly until it flows like light cream from the ladle. · 20 min
What to look for: The batter pours in a smooth ribbon from the ladle.
Butter Pan
Heat a nonstick pan over medium-high heat and brush it lightly with the remaining butter before the first crepe. · 3 min
What to look for: The butter foams gently without browning hard.
Cook Crepes
Pour a thin layer of batter into the pan, tilt to coat, and cook about 1 minute per side until pale gold spots appear. · 16 min
What to look for: Each crepe is thin, flexible, and lightly golden in spots.
Sweeten Cheese
Mix drained cottage cheese with sugar and vanilla sugar until creamy enough to spread but still gently textured. · 5 min
What to look for: The filling looks moist and creamy, not watery.
Fill Crepes
Spread each warm crepe with sweetened cottage cheese, then fold into quarters or roll neatly onto plates. · 5 min
What to look for: The filling is evenly spread and enclosed in each crepe.
Serve Crepes
Serve the filled crepes topped with sliced strawberries and powdered sugar, with sour cream on the side. · 3 min
What to look for: The crepes are plated with bright berries, a white sugar dusting, and cool sour cream.

Nutrition (per serving)

kcal	669
Protein	28 g
Carbohydrates	75 g
of which sugars	35 g
Fat	28 g
of which saturated	15 g
Fibre	3 g
Sodium	667 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Milk

Water: Use only if needed; the crepes will be lighter but less rich.

Butter

Sunflower oil: Works for greasing the pan, but butter gives the classic aroma.

Sugar

Powdered sugar: It dissolves quickly in the cheese filling.

Vanilla sugar

Sugar: The filling will be sweet but less aromatic.

Powdered sugar

Sugar: Use sparingly; it will not dust as finely as powdered sugar.