Naleśniki — Polish Crepes With Sweet Cheese Filling (Better Than French)
In France they have crêperies. In Poland we have naleśnikarnie — entire restaurants dedicated to nothing but filled crepes. That’s how seriously we take our naleśniki. And rightfully so, because these thin, golden pancakes stuffed with sweet cheese filling are one of the most perfect comfort foods on earth.
Naleśniki (pronounced “nah-lesh-NEE-kee”) are Polish crepes — thinner than American pancakes but slightly thicker and more flexible than French crêpes. They’re filled, folded or rolled, then often pan-fried until golden on the outside. The classic filling is sweetened twaróg (farmer cheese) with vanilla, but they’re equally delicious stuffed with jam, Nutella and banana, spinach and cheese, or ground meat.
These are breakfast-for-dinner food in our house. When I announce we’re having naleśniki, my kids sprint to the kitchen. My oldest takes charge of the filling station, my youngest fights for the pan-fried ones with the crispy golden edges. They never last long.
Naleśniki vs French Crêpes — What’s the Difference?
They’re cousins, not twins. French crêpes use butter in the batter and are ultra-thin and delicate. Polish naleśniki use oil (or no fat at all) and sparkling water, making them slightly thicker, fluffier, and more pliable — perfect for wrapping around generous amounts of filling. French crêpes are often served open-faced with toppings. Polish naleśniki are always filled, folded, and usually pan-fried after filling for a golden, crispy exterior.
The sparkling water is the Polish secret. The bubbles create tiny air pockets in the batter that make each naleśnik lighter and softer. My babcia swore by it, and after testing with and without, she was absolutely right.
Ingredients You’ll Need
For the Batter (Makes ~12-15 Crepes)
- • 1½ cups (200g) all-purpose flour
- • 2 large eggs
- • 1 cup (240ml) whole milk
- • ½ cup (120ml) sparkling water (or regular water — sparkling makes them fluffier)
- • 1 tablespoon vegetable oil, plus more for the pan
- • 1 tablespoon sugar (omit for savoury naleśniki)
- • Pinch of salt
For the Sweet Cheese Filling
- • 1 pound (450g) twaróg (farmer cheese) or full-fat cottage cheese, drained
- • 2 egg yolks
- • 3-4 tablespoons sugar (adjust to taste)
- • 1 teaspoon vanilla extract
- • Optional: handful of raisins soaked in warm water
Finding twaróg: Polish delis or Eastern European markets are your best bet. If using cottage cheese as a substitute, drain it well, then blend it smooth with an immersion blender — regular cottage cheese is too lumpy for a good filling. Ricotta mixed with a tablespoon of sour cream is another decent substitute.
How to Make Naleśniki Step by Step
1
1Make the Batter
Combine flour, salt, and sugar in a large bowl. Add the eggs and whisk to form a thick paste. Gradually pour in the milk, whisking constantly until smooth. Add the sparkling water and oil. The batter should be thin and pourable — like heavy cream.
Let the batter rest for 20-30 minutes. This allows the gluten to relax and the bubbles to distribute evenly. If the batter thickens too much after resting, thin it with a splash of milk.
2
2Make the Filling
Crumble the twaróg into a bowl. Add egg yolks, sugar, and vanilla. Mix until smooth. If using cottage cheese, blend it first until smooth, then mix in the other ingredients. Taste and adjust sweetness. Set aside in the fridge.
3
3Cook the Crepes
Heat a non-stick pan (8-9 inches / 20-22cm) over medium-high heat. Brush very lightly with oil — you barely need any with a good non-stick pan.
Pour about ¼ cup of batter into the centre of the hot pan. Immediately tilt and swirl the pan so the batter coats the entire bottom in a thin, even layer. Cook until the edges start lifting and the bottom is lightly golden — about 1-1.5 minutes. Flip carefully (a wide spatula helps) and cook the other side for just 15-20 seconds.
Stack the finished crepes on a plate. Don’t worry if the first one is ugly — the first crepe is always a sacrifice. It’s a universal law.
4
4Fill and Fold
Place about 2 tablespoons of filling in a line along the centre of each crepe. Fold the bottom edge up, fold in both sides, then roll into a neat package. Or simply fold into quarters for a quicker option.
5
5Pan-Fry (The Best Part)
Melt a tablespoon of butter in a large skillet over medium heat. Place the filled naleśniki seam-side down and fry for 2-3 minutes per side until golden and crispy. This step transforms them from good to extraordinary — the exterior gets crunchy while the cheese filling inside gets warm and creamy.
Serve warm, dusted with powdered sugar and a spoonful of sour cream or fresh berries on the side.
Filling Variations
Sweet: Jam or preserves (strawberry is classic), Nutella and sliced banana, apple compote with cinnamon, fresh berries with whipped cream, sweetened ricotta with lemon zest.
Savoury: Sautéed spinach and feta, ground meat with onion (mince filling, like a Polish meat crepe), ham and cheese, mushrooms in cream sauce. For savoury versions, skip the sugar in the batter.
Tips for Perfect Naleśniki
💡 Pro Tips
✓ Use sparkling water. It really does make them lighter and fluffier.
✓ Let the batter rest. At least 20 minutes. No shortcuts here.
✓ Hot pan, thin layer. Pour the batter and swirl immediately — if the pan is hot enough, it sets fast and thin.
✓ Don’t over-flip. Cook mostly on the first side (where all the colour develops). The second side needs barely 20 seconds.
✓ Pan-fry after filling. This is the difference between nice crepes and amazing naleśniki. The buttery, golden crust is everything.
How to Store
Unfilled crepes: Stack with parchment paper between each one. Store in a zip-lock bag in the fridge for 2-3 days or freeze for up to 3 months.
Filled naleśniki: Store in the fridge for up to 2 days. Reheat by pan-frying in butter or bake at 180°C / 350°F for 10-15 minutes.
Batch cooking tip: Make a double batch of crepes on Sunday, freeze them flat, and fill throughout the week with whatever you have. This is my weeknight survival strategy.