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Naleśniki z Serem – Polish Crepes with Cheese

March 6, 2018 by Lois Britton 29 Comments

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.

Naleśniki z Serem - Polish Crepes with Cheese

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

Naleśniki z Serem Polish crepes on a platter

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

 

Naleśniki z Serem - Polish Crepes with Cheese

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Naleśniki z Serem – Polish Crepes with Cheese

★★★★★ 5 from 1 reviews
  • Author: Polish Housewife
  • Prep Time: 70 min
  • Cook Time: 10 min
  • Total Time: 1 hour 20 minutes
  • Yield: 6 crepes 1x
  • Category: Dessert
  • Cuisine: Polish
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Description

Thin pancakes filled with lightly sweetened farmer’s cheese, top with a fruit or chocolate sauce


Ingredients

Scale

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

Did you make this recipe?

Tag @PolishHousewife on Instagram and hashtag it #polishhousewife

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Dessert, Polish, Polish Desserts

Previous Post: « Kopytka – Polish Potato Dumplings
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Reader Interactions

Comments

  1. Catherine

    March 6, 2018 at 4:23 am

    I’m not familiar with these but they look absolutely delicious! As does all of your baking.

    Reply
    • polishhousewife

      March 6, 2018 at 5:13 pm

      Thank you, Catherine; you’re too kind! ❤️❤️❤️

      Reply
  2. Lorene Wedeking

    March 6, 2018 at 8:41 am

    When living in Pecs, Hungary I could not get these after May 1 because they are “winter food!”

    Reply
    • polishhousewife

      March 6, 2018 at 5:13 pm

      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.

      Reply
  3. Laurel

    March 6, 2018 at 9:20 am

    Yummo! These are my favorite. Too bad I can’t get farmer’s cheese where I live but I think I can substitute ricotta.

    Reply
    • polishhousewife

      March 6, 2018 at 5:11 pm

      You could certainly substitute ricotta, or make your own farmers cheese. It’s very simple to do.

      Reply
    • Lorraine Schwartz

      February 16, 2020 at 6:20 pm

      my niece substitutes farmer cheese with ricotta all the time and prefers it.

      Reply
    • Ruth Palovchik Yurgelon

      August 28, 2020 at 4:36 pm

      I’ve eaten those my whole life. Only used cottage cheese, sugar, vanilla and egg yolk.
      We called them Palochinkis …
      Hungarian ….

      Reply
  4. Susan McQuade

    March 6, 2018 at 10:35 pm

    Saving this recipe for future (not too distant!) use. Yum! Thanks for sharing.

    Reply
    • polishhousewife

      March 7, 2018 at 5:19 am

      Enjoy, Susan!

      Reply
  5. Terry

    March 7, 2018 at 5:07 am

    Sounds yummy, can’t wait to make them.

    Reply
    • polishhousewife

      March 7, 2018 at 5:19 am

      Smacznego, Terry!

      Reply
  6. David

    March 7, 2018 at 6:42 am

    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!

    Reply
    • polishhousewife

      March 7, 2018 at 10:49 pm

      Thanks for the plug, David. Is the restaurant Polish Cottage?

      Reply
  7. Linda

    March 7, 2018 at 9:23 pm

    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.

    Reply
    • polishhousewife

      March 8, 2018 at 7:34 pm

      I would use the same amount of ricotta. Here’s my recipe for farmers cheese:
      https://polishhousewife.com/twarog-polish-farmers-cheese/

      Reply
  8. Christine

    February 17, 2019 at 11:27 am

    My mother always fried the finished product in butter to warm and crisp up the nelisnicki.
    We usually are them with sour cream and sugar on top, but also fruit.

    Reply
    • polishhousewife

      February 17, 2019 at 6:14 pm

      Sounds great, Christine!

      Reply
  9. Barbara

    February 23, 2020 at 4:53 pm

    We fry our in butter too. But I put strips of American cheese inside, then fry so the cheese melts. My boys loved our blintz s that way.

    Reply
  10. Becky Tonner

    June 19, 2020 at 5:50 am

    where is the video

    Reply
    • polishhousewife

      June 20, 2020 at 9:17 am

      I just checked, Becky. It’s there. If you have an ad blocker, you might not see it.

      Reply
  11. Winnie

    September 1, 2020 at 11:02 am

    Thank you for this recipe. I love following you! Your recipes remind me of my Hungarian Grama’s recipes. When she made these (polochintas-not sure on spelling) no matter how many of her children and grandchildren showed up, they just kept magically appearing! We would fill them with sour cream and raspberry preserves. I loved your filling though too! I was so lucky that I was the only one she ever allowed to help her cook. Thanks for this great food memory!

    ★★★★★

    Reply
    • polishhousewife

      September 2, 2020 at 2:05 pm

      Thanks, Winnie for your kind words and sharing those treasured memories.

      Reply
  12. Lucy Cyranek

    November 5, 2021 at 8:04 am

    THANK YOU for the video and recipe. My husband is from Poland and my mother-in-law makes such delicious Naleśniki (everything she makes is delicious actually). I can’t wait to try this at home! It’s one of my husband’s favorites and he doesn’t live close to his mom, so I try to learn to make traditional Polish food for him.

    Reply
  13. Cheryl

    September 7, 2022 at 7:46 pm

    I have only tried “store bought” blitz, have not been impressed. I will have to try this recipe. Homemade is always better!

    Reply
  14. Robert Jiminski

    September 10, 2022 at 8:14 am

    I make these at least twice a month, my mother’s recipe. For the filling I use cottage cheese, two egg yolks, melted butter and sugar. always served with sour cream and some type of fruit. Great as a stand-alone meal or breakfast with bacon and ham

    Reply

Trackbacks

  1. Mountain Pony Farm Update: Winter Solstice 2018 – Mountain Pony Farm at Eyrehame says:
    December 29, 2018 at 2:06 pm

    […] Polish crepes (nalesniki) […]

    Reply
  2. Cheese Babka - Polish Housewife says:
    April 7, 2020 at 10:10 pm

    […] egg yolks. If you have trouble finding a farmer’s cheese, it’s easy to make your own. Twaróg, the Polish word for farmer’s cheese is something you can whip up at home. Just be sure the […]

    Reply
  3. Polish Croissants with Cheese Filling - Polish Housewife says:
    July 27, 2021 at 4:33 pm

    […] the cheese used in this recipe and in so many other Polish classics: sernik, pierogi ruskie, naleśniki z serum. It all depends on where you live. Many of us don’t live near a Polish deli. I have sometimes […]

    Reply

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