Polish · Breakfast & brunch

Polish cheese naleśniki

Name: Polish cheese naleśniki
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 25 min
Yield: 8 filled crepes
Cuisine: Polish
Ingredients: 1 cup all-purpose flour; 1 cup whole milk; 1/2 cup sparkling water; 2 large eggs; 1 tablespoon granulated sugar; 1/2 teaspoon kosher salt; 3 tablespoons unsalted butter, melted and divided; 12 ounces twaróg or well-drained farmer cheese; 1 pasteurized large egg yolk; 3 tablespoons powdered sugar, plus more to finish; 1 teaspoon vanilla extract; 1 teaspoon finely grated lemon zest; Sour cream and berry preserves, for serving

Thin Polish crêpes wrapped around lemon-vanilla twaróg, then butter-seared until the filling is warm and the edges crisp.

About 1 hr 25 minTotal

About 55 minActive

$Cost

AdvancedDifficulty

Makes 8 filled crepes

Equipment

If you already have an 8-inch skillet, use it; the omelet will simply have softer edges.
Easiest for eggs
OXO Good Grips Pro 8-inch Frying Pan
View at Amazon
Best budget
Tramontina Professional 8-inch Fry Pan
View at Amazon
Best uncoated value
Lodge 8-inch Cast Iron Skillet
View at Amazon
Another workable path: If you already have an 8-inch skillet, use it; the omelet will simply have softer edges.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared small skillets specifically for eggs and single portions: release, maneuverability, heat behavior, coating trade-offs, cooktop fit, and long-term care. Epicurious testing informed the material choices; manufacturer specifications established exact models. Kwilt has not cooked tamagoyaki in these pans.
OXO Good Grips Pro 8-inch Frying Pan: The light hard-anodized body and nonstick surface make thin egg layers easy to move while you learn the rolling rhythm. Trade-off: Nonstick coatings wear with use and require gentler utensils and heat than an uncoated steel or cast-iron pan.
Tramontina Professional 8-inch Fry Pan: Heavy-gauge aluminum spreads heat quickly, and the simple commercial form keeps the cost focused on cooking performance. Trade-off: This model is intended for gas and electric heat rather than induction, and its nonstick surface remains a replaceable part.
Lodge 8-inch Cast Iron Skillet: Seasoned cast iron avoids a synthetic coating and can serve far beyond this Recipe for baking, searing, and small portions. Trade-off: It is heavier to tilt, slower to respond, and needs a well-maintained seasoning layer plus careful oiling for delicate eggs.
Another workable path: If you already have an 8-inch skillet, use it. A round pan makes softer edges than a rectangular pan, but the same thin-layer rolling method works.
Sources
Epicurious 8-inch skillet guide
Epicurious nonstick testing
All-Clad skillet sizing guide

Ingredients

1× recipe · Makes 8 filled crepes

1 cup all-purpose flour
1 cup whole milk
1/2 cup sparkling water
2 large eggs
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, melted and divided
12 ounces twaróg or well-drained farmer cheese
1 pasteurized large egg yolk
3 tablespoons powdered sugar, plus more to finish
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Sour cream and berry preserves, for serving

Instructions

Blend flour, milk, sparkling water, whole eggs, granulated sugar, salt, and 1 tablespoon melted butter until smooth. Rest 30 minutes so the flour hydrates and bubbles settle.
Mash twaróg with pasteurized yolk, powdered sugar, vanilla, and lemon zest until cohesive but still lightly textured.
Heat an over medium and brush sparingly with butter. Pour in about 1/4 cup batter, immediately swirl paper-thin, and cook until the surface loses its wet sheen; flip for 15 to 20 seconds. Repeat, stacking the crêpes.
Spread about 3 tablespoons filling across the lower third of each crêpe. Fold in the sides and roll, or fold into quarters.
Melt remaining butter over medium-low. Brown filled naleśniki seam-side down, turning once, until crisp-edged and the centers reach 160°F, 2 to 3 minutes per side. Dust with powdered sugar and serve with sour cream and berry preserves.