Sweet Crêpes with Creamed Cottage Cheese Filling

NAME AND PRONUNCIATION: naleśniki z serem [nah-lesh-nicky z sir-em]
DESCRIPTION: crêpes with cottage cheese
TYPE OF CUISINE: Eastern European

This humble meal was always the most delicious treat for us as children. Now, they may not look like much, but they are absolutely delicious! Even though they are sweet, they are not seen as dessert, but as quick lunch or supper.

8-10 servings (depending of the size of your pan) • Preparation time: about 30 minutes (up to 60 minutes with the resting time)


To make your crêpes even more special, you can add raisins and cinnamon to the cheese filling.

The cheese filling is delicious as it is, but since it contains egg, you need to fry the crêpes before serving them.

If you want to make them in advance, feel free. You can even freeze them! Simply prepare your crêpes, fold them with the cheese filling and refrigerate or freeze them. Take out ready to fry!

Serve with Polish for local sour cream. If you cannot get it, you can replace it with Greek yoghurt.


1 cup of all-purpose flour
 1 cup of milk
✽ ¾ cup of water (sparkling will make the pancakes a little fluffier)
 2 eggs
 3 tablespoons of oil (try to choose a taste-neutral oil, so olive oil is not the best here)
 pinch of salt

Cheese filling:
 about 500 g of Polish cottage cheese
 1 tablespoon vanilla sugar
 1 tablespoon sugar (you may add more you you like)
 ½ egg (crack an egg in a glass, mix it thoroughly and only add a half to your cheese)


Make a batch of thin crêpes as per these instructions.

In a bowl, combine and cream all ingredients and cream the cheese filling with a blander.

Spread the cheese filling in a half of each crêpe and, starting at the cheese side of it, roll or fold them forward.

Fry on medium heat on both sides, until beautifully golden and crispy. If you fry very cold crêpes, it is better to start with low heat to make sure that the cheese filling heats up as well.