Polish Cheese & Potato Naleśniki
Tender Polish crêpes filled with creamy potato and cheese, pan-fried until golden. A comfort classic that looks fancy but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
- ¾ cup all-purpose flour
- 2 whole eggs
- 1 cup whole milk
- 1 whole russet potato, medium
- ½ cup sharp cheddar cheese, shredded
- 3 tablespoons butter, divided (2 tablespoons for filling + 1 tablespoon for pan)
Instructions
- 1
Peel the potato, cut it in half, and place both halves in a small pot covered with cold water.
- 2
Bring the water to a boil over high heat, then lower the heat to medium and simmer until the potato breaks apart easily when pierced with a fork, about 12–14 minutes.
- 3
Drain the potato in a colander and let it cool for 2 minutes until you can touch it comfortably.
- 4
Place the warm potato in a small bowl and mash it with a fork until no lumps remain, creating a smooth paste.
- 5
Stir 2 tablespoons of butter into the mashed potato until fully mixed and melted, then stir in the shredded cheese until the filling is evenly combined.
- 6
In a large mixing bowl, whisk together the flour, eggs, and milk using a wire whisk until the batter is completely smooth with no flour streaks, about 1 minute of continuous whisking.
- 7
Place a 10-inch nonstick skillet over medium-high heat and add the remaining 1 tablespoon of butter, tilting the pan to coat the entire bottom evenly as the butter melts.
- 8
Pour 1/4 cup of batter into the center of the hot skillet, then immediately tilt and rotate the pan in a slow circular motion so the batter spreads into a thin, even round about 7 inches across.
- 9
Cook the crêpe until the bottom surface turns the color of light caramel and the edges look dry and set, about 90 seconds, then use a rubber spatula to flip it over.
- 10
Cook the second side until it is very lightly golden, about 30 seconds, then transfer the finished crêpe to a plate.
- 11
Repeat steps 8–10 with the remaining batter to make 4 crêpes total, stacking them on the plate as you finish each one.
- 12
Place one crêpe on the counter in front of you with the lighter side facing down.
- 13
Spoon about 2 tablespoons of the potato-cheese filling onto the lower half of the crêpe in a thick line, leaving a 1-inch border on the sides.
- 14
Fold the crêpe in half over the filling so the edges line up, forming a half-moon shape.
- 15
Repeat steps 12–14 with the remaining 3 crêpes and filling to make 4 filled naleśniki.
- 16
Divide the filled naleśniki equally between two plates and serve immediately while still warm.
Tools you’ll need
- small pot
- colander
- small bowl
- fork
- large mixing bowl
- wire whisk
- 10-inch nonstick skillet
- rubber spatula
- measuring cups
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