Naleśniki z serem na słodko

Name: Naleśniki z serem na słodko
Prep time: 40 min
Cook time: 23 min
Total time: 1 h 3 min
Cuisine: Polish
Ingredients: 200 g Wheat flour; 2 Egg; 500 ml Milk; 40 g Butter, melted, divided; 500 g Cottage cheese, drained; 1 Egg yolk; 30 g Sour cream; 5 ml Vanilla extract; 60 g Sugar, divided, partly powdered; 1 pinch Salt

Naleśniki z serem na słodko · ready in 1 h 3 min · 4 servings · 581 kcal per serving · easy · 10 ingredients

Polish naleśniki with sweet twaróg are Sunday-morning crepes: thin, tender pancakes wrapped around creamy vanilla cheese.

Prep: 40 min
Cook: 23 min
Total: 1 h 3 min
Serves: 4
kcal: 581
Difficulty: easy

Polish Breakfast Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

200 gWheat flour
2Egg
500 mlMilk
40 gButter, melted, divided
500 gCottage cheese, drained
1Egg yolk
30 gSour cream
5 mlVanilla extract
60 gSugar, divided, partly powdered (to serve)
1 pinchSalt

Equipment

stovetop, measuring scale, mixing bowl, whisk, ladle, crepe pan, spatula, sieve, pastry brush, plate, spoon, medium bowl

Instructions

Mise en place
Gather and measure all ingredients; set out a mixing bowl, whisk, ladle, crepe pan, spatula, sieve, pastry brush, and plate. · 5 min
What to look for: All ingredients are weighed and tools are within reach.
Mix batter
Whisk wheat flour, eggs, milk, 25 g melted butter, 15 g sugar, and salt until smooth enough to coat a spoon in a thin layer. · 5 min
What to look for: The batter is fluid, pale, and mostly free of lumps.
Rest batter
Rest the batter for 15 minutes at room temperature so the flour hydrates and small bubbles settle before frying. · 15 min
What to look for: The batter looks slightly thicker and calmer on the surface.
Make filling
Press cottage cheese through a sieve, then beat with sour cream, egg yolk, 40 g sugar, and vanilla extract until creamy. · 7 min
What to look for: The cheese filling is smooth, thick, and spreadable.
Heat pan
Heat a crepe pan over medium heat, brush it lightly with remaining butter, and stir the rested batter once before the first pour. · 3 min
What to look for: Butter foams lightly on contact without turning brown.
Fry crepes
Pour a thin ladle of batter into the buttered pan, swirl quickly, then fry 1-2 minutes per side; repeat, brushing butter as needed. · 20 min
What to look for: Each crepe has golden spots, lifted edges, and a tender surface.
Fill crepes
Spread cheese filling over each crepe in a thin layer, then roll or fold them gently without pressing out the creamy center. · 6 min
What to look for: The filling is evenly spread and enclosed neatly inside the crepes.
Serve warm
Serve the warm sweet cheese crepes dusted with 5 g powdered sugar, with the seam side down on plates. · 2 min
What to look for: The crepes look soft, lightly glossy, and dusted with a thin white layer.

Nutrition (per serving)

kcal	581
Protein	27 g
Carbohydrates	64 g
of which sugars	25 g
Fat	23 g
of which saturated	12 g
Fibre	1 g
Sodium	649 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Egg

Egg yolk: Use only if needed; the batter will be richer and less elastic.

Milk

Water: The crepes will be lighter but less rich; milk gives the classic flavor.

Butter

Sunflower oil: Use for frying if butter is unavailable; the flavor will be less dairy-rich.

Egg yolk

Sour cream: Adds creaminess, though it will not give the same richness as yolk.

Sour cream

Milk: Use sparingly to loosen the cheese filling if sour cream is unavailable.

Vanilla extract

Sugar: Keeps the filling sweet but removes the classic vanilla aroma.