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Polish Serowe Naleśniki-less Crepe, Almond Flour, Cheese Filling

Poland's beloved cheese-filled crepes, rebuilt with an almond flour wrapper.
Print Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: Polish
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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