Thin Polish Crepes Filled with Sweet Twaróg

What you need

• 150 g (1 1/4 cups) all-purpose flour
• 1 pinch salt
• 1 tbsp sugar
• 200 ml (3/4 cup) whole milk
• 100 ml (scant 1/2 cup) sparkling water
• 2 large eggs
• 25 g (2 tbsp) butter, melted and cooled
• 1 tsp vegetable oil, for the pan
• 450 g (1 lb) farmer's cheese, twaróg, full-fat and unsalted
• 2 tbsp powdered sugar, plus extra for dusting
• 1 tsp vanilla extract

Method

Restated from the original video

1. 1

   Whisk the flour, salt and sugar in a large bowl.

2. 2

   Pour in the milk and water a little at a time, whisking until smooth.

3. 3

   Whisk in the eggs, then the melted butter. Pour the batter through a sieve if any lumps remain.

4. 4

   Rest the batter for 20 min at room temperature.

5. 5

   Mash the farmer's cheese in a bowl with the powdered sugar and vanilla. If it is stiff, loosen it with a spoonful of milk.

6. 6

   Brush a non-stick pan with the oil and heat it over medium heat.

7. 7

   Pour in a small ladle of batter and tilt the pan so it spreads into a thin, even layer.

8. 8

   Cook until the underside is golden and the top has set, 40-50 seconds. Flip and cook for 20-30 seconds more.

9. 9

   Slide the crepe onto a plate. Repeat with the remaining batter, oiling the pan lightly now and then.

10. 10

    Spread a strip of the cheese filling down the middle of each crepe and fold it into a triangle or roll it up.

11. 11

    Dust with powdered sugar and serve warm.

Imported from polonist.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.