Delicate, thin crepes rolled around a sweet farmer's cheese filling with vanilla and raisins, pan-fried in butter until golden — Poland's beloved dessert crepe.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Whisk flour, eggs, milk, salt, and melted butter into a smooth, thin batter. Rest 15 min.
-
2
Heat a lightly buttered crepe pan. Pour a thin layer of batter, swirl to coat, cook 1 min per side.
-
3
Mix twarog with sugar, vanilla, and raisins for the filling.
-
4
Place a spoonful of filling on each crepe, fold into rectangles or roll up.
-
5
Pan-fry filled crepes in butter until golden on both sides.
-
6
Serve warm, dusted with powdered sugar and a dollop of sour cream.
Did You Know?
In Poland, nalesniki can be sweet or savory — filled with everything from cheese and fruit to mushrooms and meat.
Chef's Notes
Equipment Tips
- crepe pan or non-stick skillet
- mixing bowl
- whisk
Garnishing
powdered sugar, fresh berries
Accompaniments
sour cream, jam
The Story Behind Nalesniki
Nalesniki are Poland's version of the crepe, with roots shared across Central and Eastern European culinary traditions. They became a versatile staple of Polish home cooking, equally at home as a dessert, a snack, or a full meal depending on the filling.
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