Nalesniki Aka Crepes Recipes

Steps:

• Combine the flour, salt, egg and 1/2 cup each of milk and water and blend with hand mixer.
• Keep adding the remaining milk and water until you get a batter that's a bit thinner than sour cream. I've included some pictures to get an idea, but it should be pretty runny.
• Heat a frying pan (approx. 9" diameter) over high heat and spray with non-stick spray (or coat with oil that can withstand high temperatures).
• Pour about one and a quarter soup ladle on the center of the hot, greased pan. Tilt the pan immediately to spread the batter around. Remember, the batter may look really thin in spots, but that's ok, it'll still flip once it's cooked through (this is where I always went wrong because it seemed too thin and I panicked, but if it gets too thick it won't set properly).
• Let cook for a few minutes, depending on how hot the pan is this could take from 1-3 minutes. You can tell when it's ready to flip when 1) the crepe slides around when you move the pan and 2) you don't see anymore soft or uncooked areas in the top of the crepe. They're pretty thin so you can literally see the runny sections firm up!
• Flip the crepe over and cook for 30seconds - 1 minutes then slide onto a plate.
• If folding with any mixture, place mixture on half of crepe, fold over then fold over again so you get a quarter triangle. Depending on the filling, they can be served immediately or if using cheese filling (described in the intro, adjust ingredients to your personal preference), fry them up in a bit of butter to get the outside crispy and melt the cheese a bit. For jam or apple sauce, we just roll them up and top with sour cream and/or sugar.

Steps:

• For the batter:
• Mix all the ingredients well in a blender and refrigerate for 1 hour.
• For the filling:
• In a large bowl, add the cream cheese, sugar and the cherries. Combine well and reserve.
• Spray a frying pan with cooking spray. Pour 1/2 cup of batter into the pan and cook until firm (tan, not brown). Turn over and cook the other side. Transfer crepes to a large plate and repeat with remaining batter.
• Fill the crepes with the cheese filling and fold as desired. Arrange on a serving platter and serve hot, with whip cream and chocolate powder.

Steps:

• TO MAKE CREPES.
• In a bowl, using a hand held electric mixer, beat eggs until light and fluffy.
• Add milk, water, flour and salt and beat until all ingredients are incorporated and batter is smooth.
• Heat a 6 inch frying pan on medium heat.
• Butter the pan lightly and pour about 1/4 cup of batter into the pan, swirling the pan until the batter spreads evenly in the pan.
• Cook crepes on medium heat for about 1 minute or until lightly browned.
• Bake on 1 side only, do not turn over.
• Continue to cook the crepes, buttering the frying pan each time.
• Place the cooked crepes on a platter and keep warm in the oven at 250°F.
• TO MAKE CHEESE FILLING.
• Place the cottage cheese in a cheese cloth and squeeze out as much moisture as possible.
• Transfer the cheese to a mixing bowl.
• Add egg yolks, cream salt, and dill weed and mix to blend well.
• Remove warmed crepes from the oven and increase oven temperature to 350°F.
• Separate and place 1 crepe with the brown side down on a smooth surface.
• Spoon about 1 heaping tablespoon of cheese filling near one edge of the crepe.
• Start rolling the crepe over the filling, tuck in each side to prevent the filling from falling out, and continue to roll.
• Continue to fill and roll the remaining crepes.
• Place the finished nalysnyky into a lightly buttered 13 inch by 9 inch oven proof casserole dish in layers.
• Dot each layer with some butter.
• Bake in preheated 350 F oven for 20 minutes.
• Serve hot with melted butter, a dollop of sour cream or yogurt.

Steps:

• Make the filling to start off with:.
• Cook apples with sugar, cinnamon and lemon juice. Mash apples slightly until it resembles course applesauce. Set aside & allow to cool.
• For the crepes:.
• Beat eggs. Mix sugar, salt and flour well together and stir quickly into the eggs. Add milk and beat hard. Have ready one or more heavy six inch crepe pans, lightly buttered and well heated.
• Pour just enough batter into each to cover the bottom of the pan when it is tilted and swirled.
• Shake the crepes over the fire until they are slightly browned on the bottom and firm to the touch on top. Do not turn. Put them aside to cool. This may be done several hours before serving.
• Fill crepes and roll up. Place on buttered baking dish and brush well with melted butter.
• Mix sugar with bread crumbs and butter and sprinkle over top. Bake in 350 degree F oven for 20 minutes.

Steps:

• 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.
• Divide cheese mixture between the crepes. Spread filling into a thin layer and roll crepes around the filling.
• 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.

Steps:

• Blend topping ingredients and chill.
• Blend eggs well in a blender, then carefully add flour.
• Add milk.
• Let sit 5 minutes.
• Heat butter or spray cooking spray in frying pan.
• When pan is hot, pour in a small amount of batter (only enough to make a paper-thin pancake), turning pan to coat the bottom.
• When light brown, do not turn over but remove from pan.
• Spread with good cherry or raspberry jam, roll, top with sweetened sour cream and or dust lightly with powdered sugar.