ReceptnaptárThin Polish pancakes with sweet curd cheese
Naleśniki z serem are a classic sweet of Polish homes: thin pancakes with a vanilla curd cheese filling, folded into envelopes and fried again in butter. The final frying gives them slightly crisp edges. They are popular for breakfast, as a second course after soup and as dessert. They are especially good with sour cream or a fruit sauce.
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Ingredients
Method
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- Whisk the flour, milk, eggs, salt and melted butter until smooth - the batter should be runny, a little thinner than ordinary pancake batter.
- Leave the batter to rest for 15 minutes at room temperature so the flour can absorb the liquid.
- Heat a little butter in a 24 cm frying pan over medium heat, then pour in a ladleful of batter and swirl to spread it thinly.
- Cook for about 1-1.5 minutes per side until the edge comes away from the pan and it has golden spots - that's when to flip it.
- Stack the cooked pancakes and set aside while you make the filling.
- Mash the curd cheese with a fork and mix with the sour cream, sugar and vanilla sugar until creamy.
- Spoon 1-2 tbsp of filling into the middle of each pancake and fold it like an envelope: fold in the two sides, then roll up.
- Fry the filled pancakes in a little butter for another minute on each side until warmed through.
- Serve dusted with icing sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rest the batter for 15 minutes, because the flour swells and the pancakes turn out thinner.
- Turn the pancake when its edge lifts away from the pan, because earlier it tears easily.
- Fry the filled pancakes over a low heat, because that way the pancake does not burn and the curd cheese warms through.
Frequently asked questions
Can I add raisins?
Yes, raisins soaked in a little rum are very good in the curd filling. Grated lemon zest can go in too, if you want a fresher taste.
Can they be made ahead?
Yes, the filled pancakes can wait a day in the fridge. Fry them again before serving so they are warm and crisp.
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