Sweet Cheese Polskie Nalesniki Recipe

Whisk the eggs, milk, sparkling water, melted butter, and salt in a large bowl until smooth. Sift in the flour gradually, whisking constantly to prevent lumps from forming, then let the batter rest at room temperature for 15 minutes to allow the gluten to relax.

Prepare the sweet cheese filling while the batter rests by mashing the farmer's cheese with a fork in a medium bowl, then stirring in the egg yolk, granulated sugar, and vanilla extract until creamy and well combined.

Heat a 10-inch non-stick skillet or crepe pan over medium heat and brush lightly with a small pat of butter. Pour about 1/4 cup of batter into the center of the pan, immediately swirling it to coat the bottom in a thin, even layer.

Cook the pancake for 1 to 2 minutes until the edges start to curl and the bottom is lightly golden. Carefully flip with a wide spatula and cook the second side for another 30 to 45 seconds before sliding it onto a plate, repeating with the remaining batter.

Place a cooked pancake on a clean surface and spread 2 tablespoons of the sweet cheese filling evenly over it, leaving a small border. Roll the pancake up tightly into a log, or fold it in half and then in half again to form a triangle.

Melt 1 tablespoon of butter in the skillet over medium-low heat and fry the filled nalesniki for 2 minutes per side until the filling is warmed through and the exterior is crispy. Serve warm with a generous dusting of powdered sugar.