Description
Nalesniki with Cheese and Pineapple are delicate, thin Polish-style crepes filled with a luscious mixture of cream cheese, cottage cheese, and sweet pineapple chunks. These tender crepes are perfect for a sweet breakfast, brunch, or dessert and combine smooth cheese filling with the tropical tang of pineapple for a delightful treat.
Ingredients
Scale
Batter
- ½ cup lukewarm water
- 1 cup milk
- 4 large eggs
- 4 Tbsp unsalted butter (melted, plus more for sautéing)
- 1 cup all-purpose flour
- 2 Tbsp sugar
- 1 pinch salt
Filling
- 8 oz cream cheese (at room temperature)
- 16 oz small curd cottage cheese
- 4 Tbsp sugar
- 1 can (15 or 20 oz) coarsely chopped pineapple chunks, well-drained
Instructions
- Make the Batter: Put ½ cup lukewarm water, 1 cup milk, 4 large eggs, 4 Tbsp melted unsalted butter, 1 cup all-purpose flour, 2 Tbsp sugar, and 1 pinch of salt into a blender. Blend until the batter is smooth and well combined.
- Preheat Skillets: Melt a small dot of butter in two non-stick skillets over medium heat. Using two skillets helps speed up the crepe-making process.
- Cook the Crepes: Pour about 2 to 3 Tbsp of batter into each skillet, using a 1-ounce measuring cup for consistency. Swirl the batter around to evenly coat the bottom of the skillet. Fill any small gaps with extra drops of batter.
- Flip the Crepes: When the bottom of the crepe is lightly golden, use a sharp-edged spatula to carefully flip it. Cook the other side until it is also lightly golden.
- Remove and Cool: Remove the cooked crepe onto a cutting board and allow to cool slightly. Repeat the process for the remaining batter, adding butter to the skillet if needed. Avoid stacking hot crepes; wait until they are lukewarm or room temperature before stacking.
- Prepare the Filling: In a bowl, mix the 8 oz cream cheese, 16 oz small curd cottage cheese, and 4 Tbsp sugar until smooth and well combined. Gently fold in the well-drained pineapple chunks.
- Fill the Crepes: Spread the cheese and pineapple filling evenly onto each crepe, then roll or fold the crepes neatly.
- Serve: Serve the filled nalesniki warm or chilled as a delicious breakfast, brunch, or dessert option.
Notes
- Use two skillets for faster cooking and to prevent crepes from becoming soggy.
- Make sure all ingredients for the batter are at room temperature for the best texture.
- Drain pineapple chunks thoroughly to avoid watery fillings.
- Do not stack hot crepes; allow them to cool slightly first to prevent sticking.
- Optionally, dust with powdered sugar or serve with sour cream for extra indulgence.
