Naleśniki z serem

Ingredients

Instructions

1. 1

   Make the batter: in a bowl, whisk the egg with the milk, water, and salt until smooth. Add the flour gradually while whisking to avoid lumps, then whisk in the melted butter. The batter should be thin, like light cream; if it seems thick, add 1-2 teaspoons of water. Let it stand for 5 minutes while you prepare the filling.

2. 2

   Prepare the filling: mash the cottage cheese with the sugar and vanilla sugar until evenly combined. For a smoother traditional filling, press it with a fork thoroughly or briefly blend it; it should be spreadable, not runny.

3. 3

   Cook the naleśniki: heat a non-stick frying pan over medium heat and lightly grease it with a little butter. Pour in a small ladle of batter, immediately swirling the pan to form a very thin crêpe. Cook for about 1 minute, until the surface looks set and the underside is lightly golden, then flip and cook the second side for 20-30 seconds. Repeat with the remaining batter, greasing the pan lightly as needed; you should get about 6 thin pancakes.

4. 4

   Fill the pancakes: place the cooked naleśniki on a plate, spread the sweet cheese filling over each one, then fold into rolls or envelopes. Do not overfill, or they may tear.

5. 5

   Optional but classic finish: return the filled naleśniki to the pan over low heat for 30-60 seconds per side to warm the filling and lightly crisp the outside in the remaining butter. Serve warm, dusted with icing sugar.

Nutrition per serving

Notes

• •If your cottage cheese is very wet, drain it briefly so the filling stays thick.
• •A non-stick pan of 20-24 cm makes it easiest for beginners to cook thin, even naleśniki.
• •These are often served with sour cream, fruit sauce, or fresh berries, but they are also delicious simply dusted with icing sugar.
• •For the smoothest filling, twaróg would be the most traditional cheese in Poland; cottage cheese is a practical substitute.

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