Thought to originate in Central Europe, we know them in the USA by their Yiddish name, Blintzes. These super thin pancakes filled with a ligtly sweet farmer’s cheese were well known in Hungary, Slovakia, Russia, and Poland before the rest of the world discovered Naleśniki z Serem – Polish Crepes with Cheese around 1800.
Elegant in appearance, to me, this is typical of Polish desserts, not too sweet, which makes me inclined to give them a drizze of chocolate sauce. 🙂 But that’s just my Americaness, wanting to overdo it with the sweets.
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You could top these with any kind of fruit sauce (canned pie filling), warm jam, or even fresh berries. These are also excellent with a spread of Nutella and banana slices! YUM-O!
Smacznego!
Lois
PS – This isn’t a glamorous, styled video. It was put together quickly because a reader had requested a little more instruction in the cooking proces. It’s like you’re peeking over my should in the kitchen, complete with barking dogs, and the door bell ringing as my parents arrive for Sunday Dinner. I hope it’s helpful and will encourage you to give these a try! xxx
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Thin pancakes filled with lightly sweetened farmer’s cheese, top with a fruit or chocolate sauce
Ingredients
for the crepes:
1/2 cup flour
1/2 cup milk
1/4 cup warm water
2 eggs
1/2 teaspoon salt
2 tablespoons melted butter
for the filling:
12 ounces farmer’s cheese
2 ounces cream cheese
1 egg yolk
3 tablespoons sugar
2 tablespoons melted butter
1/2 teaspoon salt
zest of a lemon
Instructions
for the crepes:
- Combine the flour, milk, water, eggs, and salt
- Let the batter rest for an hour
- Add the butter and a little water if too thick
- Heat a pan over medium-high heat, brush with butter
- Add a scant 1/4 cup of batter, tilting and shaking the pan to spread the batter into a circle approximately 8 inches in diameter
- Just as the top of the batter begins to set, flip the crepe and cook the other side for about 15 seconds
- Repeat until the batter is used up
for filling:
- Combine the cheeses, egg yolk, sugar
- Stir in butter, salt, and lemon zest
to assemble:
- Spoon a line of filling about 1 inch by 4 inches in each crepe
- Fold the sides in and roll to wrap filling
- Lightly brown filled crepes on both sides in butter
- Top as desired
Notes
Top with chocolate sauce or a fruit sauce such as this
I’m not familiar with these but they look absolutely delicious! As does all of your baking.
Thank you, Catherine; you’re too kind! ❤️❤️❤️
When living in Pecs, Hungary I could not get these after May 1 because they are “winter food!”
How funny. They are more mindful of the seasons in Europe, aren’t they? I had a friend say in October, this will be my last salad until spring.
Yummo! These are my favorite. Too bad I can’t get farmer’s cheese where I live but I think I can substitute ricotta.
You could certainly substitute ricotta, or make your own farmers cheese. It’s very simple to do.
Saving this recipe for future (not too distant!) use. Yum! Thanks for sharing.
Enjoy, Susan!
Sounds yummy, can’t wait to make them.
Smacznego, Terry!
They look wonderful! I was talking about you yesterday on the plane to NYC – met a newcomer couple to Tucson and the husband is Polish and told me of a Polish resaurdant in Tucson. I , in turn, told them of your blog!
Thanks for the plug, David. Is the restaurant Polish Cottage?
Looks delicious. I want to try them. How do you make Farmers Cheese. If you used ricotta, how would you measure against Farmers Cheese portions.
I would use the same amount of ricotta. Here’s my recipe for farmers cheese:
https://polishhousewife.com/twarog-polish-farmers-cheese/