I’m excited to share this recipe with you as it’s really delicious and probably quite different to anything you may have tasted before. It’s Shrove Tuesday tomorrow, or Pancake Day here in the UK and this is one of my favourite pancake fillings. Imagine eating a soft and creamy cheesecake, but then imagine that flavour folded inside a thin and delicate crepe or pancake. This is a very well-known dish in Poland, called Naleśnik z Serem or Polish Sweet Cream Cheese Pancakes. They are traditionally made with farmer’s cheese, or curd cheese, which I have seen in the shops. But if you can’t find any, use full fat cream cheese. You can use any crepe or pancake recipe you like. My favourite is a recipe called Make Ahead Pancake Mix from Vanessa Kimbell’s Prepped. You can store the leftover dry mix in a container and then use it for quick suppers.
I mentioned ‘Fat Thursday’ recently in a post, the day when Poles eat lots of doughnuts and sweet things to mark the start of Lent. We don’t have a pancake day, specifically. Naleśniki can be eaten sweet, filled with plum jam, fruit, or sweet cheese,or even savoury, perhaps with wild mushrooms. I’ve shared quite a few Polish recipes recently, which I hope you’ve all liked. I’m currently working on setting up a new site just for my Polish recipes, so that they can have a home of their own. I’ll keep you posted!
Sweet Cream Cheese Pancakes
A traditional Polish filling for pancakes with sweet cream cheese.
6 thin, crepes or pancakes, warmed
200 g / 8 oz full fat cream cheese, such as Philadelphia
2 tablespoons caster sugar
1 egg yolk
1 teaspoon vanilla seeds or extract
1/2 teaspoon cinnamon
Grated zest of half a lemon
2 tablespoons icing sugar
Fruit, to serve
- Warm the pancakes or make them fresh and leave to one side covered.
- To make the filling, whisk together the cream cheese, sugar, egg yolk, vanilla, cinnamon and lemon zest until you have a smooth mixture, similar to the consistency of whipped cream.
- Take one pancake at a time and spread a spoonful of filling onto each pancake. Roll or fold into quarters. Lay them on a plate and fill the rest of the pancakes.
- You can serve the pancakes as they are, or gently heat them, by placing them on a plate into a warm oven, or in the microwave for 30 seconds.
- To serve, dust with icing sugar and serve with fruit, such as straberries, or cherries, soaked in alcohol.
- If you are serving these to children or anyone who is pregnant, you can leave out the egg yolk.
I don’t know about you, but I’m really looking forward to pancake day tomorrow. I’ll be back with some more ideas tomorrow, too.
What’s your favourite filling?