Crepes Nalesniki Wsweet Cheese Filling 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:

• 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!

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.