Polish Crepes Nalesniki Recipes

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:

• 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:

• Mix together cheese, sugar, vanilla and raisins (optional) in a bowl to make the filling and set aside. Mix together remaining ingredients in a blender to make the batter. Fry batter on a lightly oiled griddle: swirl/rotate the griddle as you pour the batter so as to cover the griddle surface as lightly as possible. Once sides of the crepe start to lift, flip it over and fry lightly on the other side. Crepes should be round and about 10-12 inches in diameter. To complete the crepe, spread a small amount of filling (2-3 tbsp) on one side, then either gently roll up or fold into quarters. Crepes can be optionally served with sour cream or dusted with powdered sugar. Serve while warm.

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.

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:

• 1. With a whisk, beat eggs well. Add your milk, water, salt & oil and whisk together. While whisking together gradually add the flour and keep mixing till lump disappear. If there are still lumps in mixture allow it to sit several minutes and whisk again. This batter will be very thin.
• 2. Preheat pan over a medium-high heat. Make sure you are using a well seasoned 9-inch pan or non-stick pan and if need be brush a little oil on pan for the first crepe.
• 3. Pour 1/4 cup batter into pan and twirl to coat the entire bottom with the batter.
• 4. Fry till lightly browned and flip crepe and lightly brown on other side about 20 seconds.
• 5. Stack all your crepes on a plate while making them.
• 6. SWEET CHEESE FILLING: Mash your cottage cheese well with a fork or potato masher & zest your lemon or orange. Add the rest of ingredients and mix well. We loved the strong flavor of lemon zest but you can add a smaller amount if you want.
• 7. Spread about 1 tablespoon cheese mixture across and off-center of crepe. The line of mixture should be about 1 inch wide. Try not to spread to the edge of the crepe or the filling may leak out.
• 8. Roll up crepes and fry lightly in butter.
• 9. Sprinkle crepes with powdered sugar and serve. You can add some fresh sliced fruit, homemade jam or just a drizzles of chocolate or caramel syrup. Whatever you love best. They taste incredible!