Crepes with Farmer’s Cheese
Crepes with Farmer's Cheese (Naleśniki (nah-lesh-NEE-kee) are light and filling. The recipe works every time and can be made the day before. You will love this as your breakfast or lighter supper meal. The assembled crepes can be stored in the fridge for a couple of days. They will taste great warm or cold. My family loves them fried with butter. Chefs, home cooks, and eateries in Poland create naleśniki with a variety of fillings. For example, many people enjoy sweet cheese filling, one of the most commonly used fillings. The cheese used in Poland is called "twaróg," which is very close in taste to farmer's cheese. Furthermore, you can also fill them with fruit, like apples, or even pan-fry or bake them after filling. In fact, naleśniki are super versatile, which makes them a great dish to experiment with. Consequently, they have become a popular dish in Poland and beyond. Some ideas for personalized taste and presentation are:
  • Adding some fresh, seasonal fruit like sliced strawberries, blueberries or diced apples for a pop of sweetness and color.
  • Topping the crepes with a drizzle of honey or maple syrup for some extra sweetness.
  • Sprinkling some cinnamon or nutmeg on top for some warm, autumnal flavors.
  • Adding some crunch with some chopped nuts or granola.
  • Serving with a dollop of sour cream or Greek yogurt for some tanginess and creaminess.
    Here is one more Polish food delicacy:
Servings: 10 yield(s)
Ingredients
  • 1 cup milk
  • 1/2 cup water
  • 1 tbsp vegetable oil
  • 1 tsp white vinegar
  • 2 eggs (large)
  • 1 cup all-purpose flour
    • Filling
  • 2 packages farmer's cheese (7.5oz/ 213g each)
  • 2 tbsp white sugar
  • 1 tsp vanilla
Instructions
  1. In a medium-sized mixing bowl whisk all the wet ingredients until smooth. Add your wet ingredients to the flour and whisk until the lumps are no longer visible. The batter should resemble heavy cream.
  2. Over medium high heat, warm up a 10-inch, nonstick fry pan with just a drop of vegetable oil spread evenly (I use a piece of paper towel to wipe the excess oil).
  3. Make sure that the pan is hot before adding the batter. Pour 1/4 cup of butter in the middle of the pan and tilt it in a circular motion until the bottom of the pan is completely coated. Let it cook for about 2 min. or until the crepe starts to brown lightly. Flip it using a spatula and let it cook for another minute or so.
  4. Repeat the process until all the batter is used. Set aside.
    5. Filling
  5. Using a fork, mix farmer’s cheese, sugar and vanilla. Set aside.
  6. Start assembling the crepes. Put 1 tbsp. or more of farmer’s cheese in the middle of the crepe and fold both sides over the filling. Rotate the crepe and fold the two remaining sides forming an envelope completely enclosing the filling.
  7. Right before serving, warm up the nonstick fry pan with 1/2 tbsp. butter and 1 tsp. oil. Brown the crepes on both sides and serve immediately sprinkled with powdered sugar.