Naleśniki z Serem

Ingredients

• 1 cup all-purpose flour
• 1 cup whole milk
• 2 whole large eggs
• 2 tablespoons butter, melted
• ¼ teaspoon salt
• 1 teaspoon vegetable oil for the pan
• 1.5 cups farmer's cheese (twaróg) or ricotta
• 1 whole large egg yolk
• 3 tablespoons granulated sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• ¾ cup sour cream
• 1 tablespoon butter for the baking dish
• 2 tablespoons confectioners' sugar for dusting

Instructions

1. 1

   In a medium bowl, whisk together 1 cup of all-purpose flour and 0.25 teaspoon of salt. Create a well in the center. In a separate bowl, whisk together 2 large eggs, 1 cup of whole milk, and 2 tablespoons of melted butter until smooth. Pour the wet ingredients into the well and whisk from the center outward, gradually incorporating the flour, until you have a thin, lump-free batter. Let the batter rest for 15 minutes at room temperature—this allows the gluten to relax, which gives you more tender crepes.

2. 2

   While the batter rests, press 1.5 cups of farmer's cheese (or ricotta) through a fine-mesh strainer into a bowl, breaking up any lumps with the back of a spoon. This ensures a smooth, uniform filling with no gritty texture.

3. 3

   Add 1 large egg yolk, 3 tablespoons of granulated sugar, 0.5 teaspoon of vanilla extract, and 0.125 teaspoon of salt to the cheese. Fold gently with a rubber spatula until just combined—do not overmix, which would make the filling tough. Set aside.

4. 4

   Place an 8-inch nonstick skillet or crepe pan over medium-high heat. Lightly brush the surface with vegetable oil. When a drop of water dances and evaporates instantly on contact, the pan is ready.

5. 5

   Pour about 3 tablespoons of batter into the center of the hot pan and immediately tilt the pan in a circular motion—tip it in one direction, then another, spreading the batter in a thin, even layer that covers most of the bottom. It should be nearly translucent. If it pools in one spot or tears, your tilt speed needs adjustment.

6. 6

   Cook for about 60 to 90 seconds, until the bottom is very pale golden and the top loses its wet shine. Loosen the edge with a thin spatula, flip gently, and cook the other side for 20 to 30 seconds until just set but still tender. The second side should be barely colored. Transfer to a plate and repeat with the remaining batter.

7. 7

   Preheat your oven to 350°F (175°C). Butter a 9 × 13-inch baking dish.

8. 8

   Place one crepe on a clean work surface, spotted side up (the more golden side). Spoon about 2 to 2.5 tablespoons of the cheese filling onto the lower third of the crepe, leaving a 1-inch border on each side. Fold the sides in slightly over the filling, then roll tightly away from you. The roll should be snug but not so tight that the crepe tears.

9. 9

   Place the rolled naleśnik seam-side down in the prepared baking dish. Repeat with the remaining crepes and filling, arranging them in a single snug layer.

10. 10

    Spread 0.75 cup of sour cream evenly over the top of all the naleśniki. Bake for 12 to 15 minutes, until the sour cream is warm and slightly bubbling at the edges, and the filling is heated through. Do not bake longer or the crepes will toughen.

11. 11

    Remove from the oven and dust generously with 2 tablespoons of confectioners' sugar sifted over the top. Let rest for 2 minutes before serving—this allows the filling to set slightly and makes plating cleaner.

Tools you’ll need

• medium bowl
• whisk
• 8-inch nonstick crepe pan
• rubber spatula
• thin offset spatula
• fine-mesh strainer
• 9 × 13-inch baking dish
• spoon
• instant-read thermometer (optional)
• sifter or fine-mesh strainer for powdered sugar

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