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    Where Is My Spoon > Recipes > Sweets > Desserts

    Nalesniki Recipe - Polish Crepes

    Published by: Adina November 12, 2020 ยท Last modified: February 10, 2025 12 Comments
    Jump to Recipe
    pinterest image with the title polish nalesniki recipe.

    These soft Polish crepes or Nalesniki are filled with a smooth, sweet, and delicious quark cheese filling.

    three nalesniki crepes filled with quark and folded, then served with jam.

    These nalesniki, or Polish crepes, are the best! You'll love every bite of the tender, thin crepes and their cheese filling.

    I make crepes often, as I have a passion for them. My children love them too, so if I forget to make them for a while, one of the kids will always remind me!

    I usually make regular crepes filled with sugar or jam or ham and cheese. But now and then, I try something more unusual, like the Crepes with Rhubarb Compote, Wild Garlic Crepes, or Beetroot Crepes. Today's nalesniki recipe is a bit more special than my usual stuff. Not so much the crepes themselves, but the filling.

    Jump to recipe
    • Recipe ingredients
    • How to make nalesniki?
    • Fillings for nalesniki
    • How to keep crepes warm?
    • Store
    • Recipe
    • Nalesniki Recipe - Polish Crepes

    Recipe ingredients

    Crepes:

    • I used a mixture of milk and sparkling water, and I loved the result; I find that the sparkling water makes the crepes even softer and fluffier than they usually are.
    • I never add sugar to the batter. I always fill part of the crepes with ham and cheese and sometimes with another savory filling, so the sugar would not be suitable in this case. And, when eating sweet pancakes, you already have the sugar in the filling.

    Filling:

    • Quark with about 20% fat. You can use low-fat quark as well, but in this case, I prefer the medium one. It is dessert, after all. ๐Ÿ™‚ And if you like quark, try these Fluffy Quark Muffins.
    • Two egg yolks. As the egg yolks will remain raw in the filling, it is preferable to use pasteurized eggs just to be on the safe side.

    Read below for more suggestions on how to fill the nalesniki pancakes.

    See the recipe card for full information on ingredients and quantities.

    How to make nalesniki?

    The batter

    Making this Polish nalesniki recipe is easy. Just mix the ingredients, let the batter rest, then pan-fry the crepes. Fill them with sweet or savory fillings and enjoy.

    Use a hand-held mixer or blender to whip the ingredients. After mixing, let the batter rest until the foam disappears, about 30 minutes, to avoid holes in the crepes.

    Make in advance: You can also make the batter in advance and store it in the fridge for up to 3 days. In this case, the batter will thicken, but you can easily thin it by adding a bit more milk and stirring with a regular whisk to avoid forming foam again.

    Cook the crepes

    Cook the crepes in a good non-stick pan for best results. It lets you use just a small amount of fat, preventing sticking.

    I pour a few tablespoons of vegetable oil into a small bowl and lightly brush the pan before each crepe.

    And donโ€™t worry if the first crepe breaks - just eat it and move on!

    The technique for making crepes

    Step #1: Heat the pan over medium-high heat and brush with a little vegetable oil.

    Step #2: Use a soup ladle to pour the batter into the pan. With your left hand (if you're right-handed), pour the batter and rotate the pan to spread it evenly.

    Step #3: Cook for 1-2 minutes until the bottom is lightly browned and the top is set. Loosen the edges with a rubber spatula, then flip it over. Cook the second side for about 30 seconds.

    Step #4: Stack the crepes on a plate and keep them warm in the oven while you cook the rest.

    crepes stack on a plate, jars and bowl with jam, quark filling and powdered sugar behind.

    Fillings for nalesniki

    Serve the Polish crepes with the quark filling; it is so good. Add a dollop of jam on top to make them even better. Otherwise, whatever filling you like is fine!

    Sweet fillings: sugar, jam, compote, Apricot Sauce, Whipped Cottage Cheese with honey and banana slices, any other fresh, canned, or stewed fruit or berries, Nutella, ice cream, and so on. We love them with Apricot Jam (to be seen in the pictures) or Rhubarb Raspberry Jam,

    Savory fillings: ham and cheese, only cheese (different sorts), ground meat sauce, chicken with various sauces, stir-fried vegetables, and so on. Try them with ground beef cooked from frozen or ground turkey teriyaki.

    How to keep crepes warm?

    Keep the crepes warm in the oven at about 100 degrees Celsius/ 210 degrees Fahrenheit.

    You can reheat them in the microwave, oven, or pan. For the oven, place the crepes on a baking tray lined with parchment, cover with foil, and heat at 350ยฐF/180ยฐC for 5-10 minutes, checking for warmth. Alternatively, heat them in a pan for a few seconds on each side, being careful not to burn them.

    Store

    Refrigerator: Stack crepes in foil or plastic wrap and refrigerate for 2-3 days. Reheat them in the pan.

    Freezer: Stack but separate them with foil. Freeze for up to 2 months. It is preferable, but not entirely necessary, to defrost them before reheating. Reheat gently in the pan.

    The filling keeps well in the fridge for 2-3 days. It is not suitable for freezing.

    crepes filled with quark and served with lots of apricot jam.

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    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    polish crepes nalesniki filled with sweet cheese and topped with apricot jam.

    Nalesniki Recipe - Polish Crepes

    Soft Polish crepes or Nalesniki filled with a smooth, sweet and delicious quark cheese filling.
    5 from 2 votes
    Print Pin Share GrowSaved! Rate
    Course: Desserts
    Cuisine: Polish
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12 crepes
    Calories: 153kcal
    Author: Adina
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    Ingredients 

    Crepe batter:

    • 2 eggs
    • 1 cup sparkling water
    • 1 cup milk
    • 1โ…” cup all-purpose flour
    • a pinch of salt
    • 1 tablespoon vegetable oil more as required
    • jam to serve optional, Note 1

    Filling:

    • 1 lb quark 20% fat
    • 2 egg yolks Note 2
    • 5-6 tablespoons sugar to taste
    • ยฝ teaspoon vanilla extract Note 3

    Instructions

    Batter:

    • Mix batter: Place all the ingredients into a mixing bowl. Mix well with an electric mixer, then cover and let rest for about half an hour. Most of the foam that has formed should be gone. In the meantime, make the filling.
      2 eggs + 1 cup sparkling water + 1 cup milka pinch of salt+ 1โ…” cup all-purpose flour + a pinch of salt

    Filling:

    • Make the filling: Combine all the ingredients in a bowl and mix well until smooth. Cover and keep refrigerated until ready to serve.
      1 lb quark + 2 egg yolks + 5-6 tablespoons sugar + ยฝ teaspoon vanilla extract

    Cook:

    • Cook nalesniki: Heat a crepe pan or a nonstick pan on medium-high heat. Pour some vegetable oil into a small bowl. Brush the pan with a little oil.
      1 tablespoon vegetable oil
    • Technique: Use a soup ladle to pour some batter into the pan. Take the pan with your left hand (if you are right-handed) and slowly pour the batter into the pan. Slowly rotate the pan to make sure that the batter spreads evenly onto the bottom of the pan. Keep in mind that the crepes should be thin, so don't add too much batter to the pan, just enough to cover its bottom with a thin film of batter.
    • Cook the crepe for one or two minutes on the first side until the bottom is lightly browned and the top looks set. Loosen the crepe by going around the edges of the pan using a rubber spatula, then flip it on the other side using the spatula. Fry the second side for only about half a minute.
    • Keep them warm: Stack the crepes together on a plate and keep them warm in the oven while you make the rest.
    • Fill crepes: Place some of the filling onto the crepes and either roll or fold them.
    • Serve warm with a small dollop of jam, if you like.

    Notes

    1. The nutrition is calculated without the jam. I had an apricot jam, but anything you like is fine.
    2. Use the egg yolks from pasteurized eggs to be on the safe side.
    3. Sugar: Instead of sugar and vanilla extract, use vanilla sugar, if available.

    Nutrition

    Serving: 1crepe with filling | Calories: 153kcal | Carbohydrates: 21g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 62mg | Potassium: 64mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 116IU | Calcium: 37mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. mjskitchen says

      November 18, 2020 at 11:29 pm

      I too have a passion for crepes. They are so versatile and you can fill them with just about anything. I've never had quark, but I understand it's quite delicious. It's impossible to find here, but maybe online? I'll try.

      Reply
    2. Kim says

      February 04, 2018 at 8:31 pm

      Oh, wow! These look astounding. I love the simplicity of crepes and the variety of fillings and ways you can eat them. I don't think we have quark in the U.S. but I wonder if strained yogurt or whipped cream cheese can be substituted. Absolutely delish. -Kim

      Reply
      • Adina says

        February 06, 2018 at 7:57 am

        Hi Kim,
        Crepes are just a perfect dish for me, I could eat them anytime and with any kind of filling, well except with nutelly, my kids love that but I find it terrible... ๐Ÿ™‚ Quark is really good and healthy and you can buy it anywhere in Germany, it's probably even cheaper than yogurt. I was thinking about making it at home and posting a recipe, I used it quite often in my recipes, maybe it would not be bad to offer a recipe for homemade quark for the American readers. Strained yogurt or whipped cream cheese would taste great as well in this combination, I am sure.

        Reply
    3. mjskitchen says

      January 30, 2018 at 4:03 am

      Sparkling water in a crepe recipe? That's a new one for me. That I've got to try. This dish just looks so irresistibly good that I'm just going to have to give it a try. Your pictures are incredible.

      Reply
      • Adina says

        February 01, 2018 at 5:16 pm

        Thank you, MJ. Sparkling water makes the crepes really fluffy, you should try it.

        Reply
    4. Sissi says

      January 27, 2018 at 6:12 pm

      Your crรชpes bring back childhood memories... but yours look much lighter and thinner! The Polish traditional ones are usually thicker and almost as filling as bigos ๐Ÿ˜‰ Though maybe nowadays some people make healthier, thinner crรชpes.
      Nice idea to serve them with apricot jam!

      Reply
    5. Anca says

      January 27, 2018 at 11:50 am

      Add the sugar if you want to, it will not stick to the pan. When I make crepes I never add sugar or flavours (vanilla or something else) as I might make them with savoury filling too. But, when I make pancakes (thick ones), I sometimes add sugar and they are fine.

      Reply
      • Adina says

        February 01, 2018 at 5:23 pm

        I heard that so many times from my grandma, I was always afraid to actually try it... ๐Ÿ™‚ ๐Ÿ™‚ But it is good to know that it works. But most of the times when I make crepes I fill half of them with ham and cheese, so I prefer to leave the batter plain.

        Reply
    6. Alina @ Delicious Romania says

      January 27, 2018 at 8:14 am

      I just love reading about your grandma, she had such a strong personality. ๐Ÿ™‚ I've also never tried adding sugar to the batter, I guess it becomes caramelized in the pan and might stick to it... or it would make the crepes less soft. Your crepes look perfect, and this combination with quark and jam sounds yummy!

      Reply
      • Adina says

        February 01, 2018 at 5:25 pm

        She was quite something, my grandma... Not exactly the soft grandmother type, but at least she took care of me... ๐Ÿ™‚

        Reply
    7. Angie@Angie's Recipes says

      January 26, 2018 at 8:27 pm

      They look mouthwatering!

      Reply
      • Adina says

        February 01, 2018 at 5:25 pm

        Thank you, Angie.

        Reply
    5 from 2 votes (2 ratings without comment)

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