Single Serve Polish-Style Crepes (Naleśniki) with Blueberry Jam
These thick, buttery Polish-style crepes — known as naleśniki — are soft, lightly sweet, and filled with a creamy farmer’s cheese filling and blueberry jam. Inspired by the crepes my babcia, this single-serve recipe is perfect for when you’re craving something nostalgic without making a whole stack. It makes two large crepes, just enough to satisfy that cozy craving.
Growing up, my babcia would make thick, buttery naleśniki after church on Sundays. I would sit through Mass already thinking about them — imagining the warm, soft crepes she would make as soon as we got home. She’d fill them with farmer’s cheese and jam, folding them up one by one, and somehow there was always enough for everyone. That plate of crepes never seemed to empty.
These crepes are thicker than classic French crepes, with a soft, tender texture that makes them perfect for filling and folding.
Lightly sweet and gently buttery, they cook up golden without becoming crisp, staying plush and flexible all the way through. Each bite is balanced and comforting — not dessert-sweet, but just enough to let the creamy farmer’s cheese and blueberry jam shine.
Now, I’ve recreated that same comforting tradition in a smaller, everyday-friendly version — simple, nostalgic, and deeply comforting.
Ingredients You’ll Need
- Milk
- Water
- Egg
- All-purpose flour
- Sugar
- Vanilla extract
- Salt
- Butter
- Farmer’s cheese
- Powdered sugar
- Vanilla extract or vanilla oil
- Blueberry jam
How to Make the Perfect Polish-Style Crepes
- Aim for a slightly thicker batter: Polish-style naleśniki are thicker than French crêpes. The batter should still be pourable and easy to swirl, but with a bit more body to create soft, sturdy crepes that hold generous fillings.
- Let the batter rest: Even a short rest (5-10 min) helps the flour hydrate and creates softer, more flexible crepes.
- Lightly butter the pan: Too much butter can cause uneven cooking — a thin coating is perfect.
- Cook gently: Medium heat allows the crepes to cook through without becoming crispy.
- Don’t overfill: A thin layer of cheese and jam keeps the crepes easy to fold or roll without tearing.
Ingredients
Makes 2 large crepes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Crepe Batter
- ½ cup milk
- ¼ cup water
- 1 large egg
- ½ cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon butter, melted
Cheese Filling
- ½ cup farmer’s cheese
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract or vanilla oil
Filling
- Blueberry jam, as much as desired
Directions
- Make the batter:
In a medium bowl or blender, combine the milk, water, egg, sugar, vanilla, and salt. Whisk or blend until fully combined. Add the flour and whisk until smooth and lump-free. Stir in the melted butter. Let the batter rest for 5–10 minutes to allow the flour to hydrate and create softer, more tender crepes. - Cook the crepes:
Heat a nonstick pan over medium heat and lightly butter the surface. Pour a small amount of batter into the pan and swirl to coat evenly, or use the back of a spoon to spread it out. Cook for 1–2 minutes until lightly golden, then flip and cook the second side for 30–60 seconds. Repeat with remaining batter. - Make the filling:
In a small bowl, mix the farmer’s cheese, powdered sugar, and vanilla (or vanilla oil) until smooth and creamy. - Assemble:
Spread a thin layer of the cheese filling over each crepe. Add a spoonful of blueberry jam, then fold or roll the crepes. - Serve and enjoy:
Enjoy warm, just as they are, or with a light dusting of powdered sugar if desired.