📍 Where this dish comes from: Podhale (Tatra foothills)
Discover the history of this region →
Discover the history of this region →
Naleśniki serowe — thin crepes rolled around a sweetened twaróg filling — are a genuine weekend tradition in Polish households. This version swaps the wheat flour crepe for an almond flour version sturdy enough to roll, filled with the same sweetened farmer’s cheese mixture.
What You’ll Need
Servings: 4 servings
Calories: 350kcal
Ingredients
- 1 1/2 cups almond flour plus 3 eggs for the crepe batter
- 1/2 cup unsweetened almond milk
- 2 tbsp butter melted, plus more for the pan
- 1 1/2 cups twaróg (Polish farmer's cheese)
- 1 egg yolk for the filling
- 3 tbsp granulated sugar-free sweetener
- 1/2 tsp vanilla extract
- Pinch salt
Instructions
- Whisk 3 eggs, almond milk, melted butter, and a pinch of salt into the almond flour to form a thin batter. Rest 10 minutes.
- Heat a lightly buttered nonstick skillet over medium heat. Pour in a thin layer of batter, swirling to coat the pan.
- Cook 2 minutes per side until set and lightly golden. Repeat with remaining batter to make 8 crepes.
- Mix twaróg, egg yolk, sweetener, and vanilla together until smooth for the filling.
- Spoon filling onto each crepe and roll or fold into quarters.
- Warm the filled crepes briefly in a buttered skillet before serving, if desired.
Nutrition
Serving: 1serving | Calories: 350kcal | Protein: 18g | Fat: 27g | Fiber: 3g
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Health Benefits
- Almond flour provides vitamin E and healthy fats in place of refined wheat flour.
- Twaróg adds a substantial protein boost to what is traditionally a lighter dish.
- Using a sugar-free sweetener keeps this weekend treat from spiking blood sugar.