Polish Nalesniki recipe

All Recipes Breakfast and Brunch Recipes Crepes

Ingredients

2 cups ricotta cheese
3 ounces cream cheese, softened
1 egg yolk
2 tablespoons butter, melted
1 tablespoon white sugar
1 teaspoon vanilla extract
½ teaspoon salt
12 crepes
1 tablespoon butter, divided

Nutrition Info

289.9 calories
carbohydrate: 23.7 g
cholesterol: 193.9 mg
fat: 17.1 g
fiber: 0.6 g
protein: 9.7 g
saturatedFat: 6.7 g
servingSize: -
sodium: 215.8 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Process ricotta cheese and cream cheese in a food processor until smooth and creamy, add egg yolk, melted butter, sugar, vanilla extract, and salt and process until fluffy.

  2. Divide cheese mixture between the crepes. Spread filling into a thin layer and roll crepes around the filling.

  3. Melt 1 teaspoon butter in a skillet over medium heat. Fry 3 crepes in melted butter until heated through, 1 to 2 minutes per side, repeat with remaining butter and crepes.

Recipe Yield

12 filled crepes

Recipe Note

Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked, pan-fried, or dipped in beaten egg and bread crumbs and fried. Serve with fruit sauce, like a fresh blueberry sauce, if desired.

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