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nalesniki recipe with sweet cheese filling and jam.
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5 from 2 votes

Nalesniki Recipe - Polish Crepes

Soft Polish crepes or Nalesniki filled with a smooth, sweet and delicious quark cheese filling.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Desserts
Cuisine: Polish
Diet: Vegetarian
Servings: 12
Calories: 135kcal
Author: Adina

Ingredients

  • Crepe batter:
  • 2 eggs
  • 250 ml/ 8.5 fl.oz/ 1 cup sparkling water
  • 250 ml/ 8.5 fl.oz / 1 cup milk
  • 200 g/ 7 oz/ 1 ⅔ cup all-purpose flour
  • a pinch of salt
  • jam to serve optional (Note 1)
  • Filling:
  • 450 g/ 1 lb/ 2 ¼ cups quark 20% fat
  • 2 egg yolks Note 2
  • 5-6 tablespoons sugar to taste
  • ½ teaspoon vanilla extract Note 3

Instructions

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 meanwhile make the filling.

Filling:

  • The egg yolks in the filling will remain raw, so use pasteurized eggs, if that worries you. Place all the ingredients into a bowl and mix well until smooth. Cover and keep refrigerated until ready to serve.

Cook:

  • 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.
  • Use a soup ladle to pour some batter into the pan. Take the pan into the 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.
  • Stack the crepes together on a plate and keep them warm in the oven while you make the rest. 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.

Video

Notes

  1. 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. Instead of sugar and vanilla extract, use vanilla sugar, if available.

Nutrition

Serving: 1crepe with filling | Calories: 135kcal | Carbohydrates: 21g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 50mg | Sugar: 7g