Crepes with farmer’s cheese and vanilla Recipe
Crepes with farmer’s cheese are a classic of Polish sweet lunches and late breakfasts. Thin, delicate pancakes filled with a creamy, lightly vanilla-scented cheese are a bit like French crêpes, but in a very homely version. Ideal when you’re craving something sweet but not overly heavy.
Crepes with farmer’s cheese and vanilla combine delicate, elastic pancakes with a creamy, vanilla-scented filling that isn’t overly sweet. The dish feels like a cross between dessert and breakfast, which is why it so often appears on late, lazy mornings. In Polish homes everyone has their own way with the cheese – more grainy, smoothly blended, or with added lemon zest.
Chef's tips
It’s worth making the batter at least 20–30 minutes in advance and letting it rest so the flour can fully hydrate – this helps prevent the crepes from tearing when you flip them. The pan needs to be properly hot, and I always treat the first crepe as a “test” to check the right amount of batter. For the filling, use semi-fat twaróg and be sure to taste it before filling the crepes – season with sugar and vanilla so the flavour is distinct, because it will mellow slightly after rolling and reheating.
How to serve
Serve them warm, drizzled with cream mixed with a little icing sugar or with a sauce made from heated frozen fruit – I most often use cherries or raspberries from the freezer. A big mug of milky coffee or hot cocoa is perfect alongside, especially for a late weekend breakfast. It’s also a great dish when friends visit with children – everyone can choose their own toppings, from jam to fresh fruit.
Ingredients
- flour - 200 g
- milk - 350 ml
- sparkling water - 100 ml
- egg - 2 piece
- oil - 2 tablespoon
- semi-fat twaróg (Polish farmer’s cheese) - 400 g
- sugar - 3 tablespoon
- vanillin sugar or vanilla extract - 1 teaspoon
- cream - 3 tablespoon
- salt - 0.25 teaspoons
- butter - 20 g
Preparation
- Put the flour, a pinch of salt and 1 tablespoon of sugar into a bowl. Add the eggs, milk and sparkling water.
- Blend or whisk thoroughly until you get a smooth, fairly thin batter without lumps. Add 1 tablespoon of oil and mix again. Set aside for 10 minutes so the flour can hydrate.
- In the meantime, prepare the filling: transfer the twaróg to a bowl and mash it with a fork or blend until smooth.
- Add 2 tablespoons of sugar, the vanillin sugar and the cream or yogurt. Mix until you get a creamy filling. Taste and add more sugar if needed.
- Heat a crepe pan (or any non-stick pan) over medium heat. Before the first crepe, lightly grease it with oil.
- Pour a portion of batter onto the pan with a ladle, tilting the pan to spread it into a thin layer. Fry for about 1–2 minutes, until the edges of the crepe are lightly browned and start to lift from the pan.
- Flip the crepe and fry for another 1 minute or so. Transfer to a plate. Repeat until you’ve used all the batter. If needed, add a little oil to the pan every few crepes.
- Place 1–2 tablespoons of the cheese filling on each crepe, spread it out and roll up or fold into a parcel.
- You can briefly reheat the finished crepes in a dry pan or in the oven so they are warm.
- Before serving, drizzle with melted butter and, if you like, dust with icing sugar or serve with your favourite jam.
Storage
Store leftover crepes (plain or filled) in the fridge, tightly covered, for up to 2 days. Reheat in a dry pan or in the oven, covered with foil so they don’t dry out. If frozen, thaw them slowly in the fridge and then warm through before serving.
