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Naleśniki (Polish Crepes)

Rolled naleśniki in a serving dish.
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Polish crepes, Polish pancakes, or naleśniki are thin crepe-like pancakes. Made with a few ingredients and filled with farmer's or cottage cheese, they make for an unforgettable breakfast or brunch. 



For the batter:

  • 3/4 cup + 2 tablespoons (110 g) all-purpose flour
  • 1 teaspoon vanilla sugar (optional)
  • 1 pinch of salt
  • 2 large eggs, room temperature
  • 2/3 cup + 3 tablespoons (200 ml) whole milk
  • 1/3 cup + 1 1/2 tablespoon (100 ml) sparkling water
  • 1 1/2 tablespoon (25 g) unsalted butter, melted

For the filling:

  • 14 oz. (400 g) farmer's cheese
  • 4 tablespoons plain yogurt
  • 1 tablespoon vanilla sugar
  • 1 tablespoon icing sugar
  • 7 oz. (200 g) fresh strawberries

*If needed, please refer to Baking Conversion Charts.


  1. To make the batter, sift the flour with a flour sifter in a large mixing bowl. Add a pinch of salt and vanilla sugar (optional) and mix with a hand whisk. Place eggs in the center of the dry ingredients and mix with the whisk. Gradually add milk and water and stir well. The pancake mixture will be thin enough to resemble the consistency of heavy cream. Check the batter's consistency by lifting a spoonful and letting it run off. It should smoothly cover the surface of the spoon.

  2. Pass the batter through a fine-mesh sieve, cover the bowl with plastic wrap, and let it rest for 30 minutes. If you are short on time, cook pancakes immediately after mixing the ingredients.

  3. Heat a crepe pan well: set it over medium to high for the even distribution of the heat. Stir the batter. Lift the pan over the burner, and with a ladle in another hand, pour the batter into the center of the hot skillet.

  4. Immediately move the pan to allow the dough to spread over the entire surface of the pan. Next, bring the pan over the heat and cook the pancake for about 40-50 seconds. Once the pancake edges become brown, use a flexible turner to flip it.

  5. Cook another side of the pancake for a few seconds. Pro tip: The first crepe or pancake is often unsuccessful due to poor heat spread over the pan. Don't worry: the next pancakes will get the desired texture, color, and taste.

  6. Proceed with the remaining batter in the same way until it is used up. Place the cooked pancakes on top of the other on a serving plate. Cover pancakes with another plate, a lid, or foil to prevent them from drying out and keep them warm.

  7. To make the filling, place the farmer's cheese in a medium bowl, add yogurt, vanilla sugar, and powdered sugar, and mix with a fork or potato masher. Wash and dry fresh strawberries on paper towels. Cut them into thin slices.

  8. Spread about 1-2 teaspoons of the filling on each pancake, place a few slices of strawberries, and roll the pancake into a roll. Cut each pancake into three parts using a very sharp knife. Remove the ends.  Arrange the small rolls upright in a serving dish. Sprinkle with icing (powdered) sugar and decorate with pieces of fruit.


  1. Read on making basic crepes to learn all the tips and tricks.
  2. To make the batter, you can use a blender: blend the batter for a few minutes until smooth. 
  3. If you plan to make Polish croquettes, pour a little more batter into the pan to cook thicker pancakes. 
  4. You can place the rolled pancake cuts on skewers for a fun presentation.
  5. Fold pancakes with the cheese filling and pan-fry with little butter until golden brown if desired.
  6. Omit sweet cheese filling and serve pancakes plain if preferred.





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