Ingredients

The following ingredients have 6 Servings
  • 1⅓ cups all-purpose/plain flour
  • 1⅔ cups milk
  • 3 tablespoons confectioner's/icing sugar
  • ⅕ teaspoon fine sea salt
  • 1 large egg
  • 1 tablespoon vegetable oil (plus more for frying (1-2 tsp per crepe))
  • 10.58 ounces Polish twarόg cheese
  • 4-6 tablespoons yogurt/sour cream (or according to taste)
  • 6-7 tablespoons powdered/icing sugar (or to taste)
  • 1⅓ teaspoons vanilla extract

Instruction

  • Make naleśniki batter: To a large bowl add the flour, sugar and salt and stir thoroughly using a whisk. Add the egg and oil then gradually and slowly pour in the milk whisking (quite vigorously) all the time until smooth.
  • Rest batter: The batter should be smooth and creamy and quite runny. Set aside for 15 minutes.
  • Puree cheese: Puree the twarόg in a food processor for a creamier consistency (this should take seconds).
  • Make filling: Transfer the cheese to a bowl, add the rest of the ingredients and stir thoroughly.
  • Fry crepes: Heat up about 2 teaspoons of oil spreading evenly in the pan then ladle the batter swirling it around to make sure it spreads over the entire surface of the pan.Don't be afraid to make these crepes quite thin, they won't tear easily.  They need about 2 minutes on one side and a minute on the other (cooked on a medium heat).
  • Assemble: Spread a thin layer of the cheese filling over each crepe (2-3 tablespoons) and fold both sides over the filling (alternatively roll the crepes).  Dust with a little powdered sugar (optional) and enjoy your naleśniki!