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Polish Nalesniki

Rated as 5 out of 5 Stars

"Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked, pan-fried, or dipped in beaten egg and bread crumbs and fried. Serve with fruit sauce, like a fresh blueberry sauce, if desired."
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20 m servings 290
Original recipe yields 12 servings (12 filled crepes)


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  1. Process ricotta cheese and cream cheese in a food processor until smooth and creamy; add egg yolk, melted butter, sugar, vanilla extract, and salt and process until fluffy.
  2. Divide cheese mixture between the crepes. Spread filling into a thin layer and roll crepes around the filling.
  3. Melt 1 teaspoon butter in a skillet over medium heat. Fry 3 crepes in melted butter until heated through, 1 to 2 minutes per side; repeat with remaining butter and crepes.


  • Editor's Note:
  • This recipe contains raw eggs. The filling is intended to be cooked in the crepes. Learn more about egg safety from our article, Making Your Eggs Safe. Making Your Eggs Safe

Nutrition Facts

Per Serving: 290 calories; 17.1 23.7 9.7 194 216 Full nutrition

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Read all reviews 3
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My Oma used to make these when I was a child, it brought back very fond memories of time spent with her. I halved the recipe because I wasn't sure my sons would like it, one did and one didn't, ...

Pretty good and not overpowering. I did use Vanilla Crepes and Breakfast Blueberry Sauce off AR. Maybe a different sauce next time.

This is my first time making crepes very delicious