MOM'S NALESNIKI (SURPRISINGLY EASY POLISH CREPES)
I was always so afraid of this recipe, because it seemed so difficult and I always messed it up when I tried it. BUT, when I learned a few tricks from my mom, these are so easy: don't be afraid of the batter being too thin on the pan, make sure that the crepe is really well cooked on one side before you flip it (the whole thing should slide around when you move the pan) and don't cook it too long after flipping it, just enough to brown since it's already cooked through. These are great with a sweet cheese filling (twarog or baker's cheese, sour cream, sugar, vanilla), or we even serve them open, and everyone spreads however much apple sauce or jam, then sprinkles with sugar, sour cream and/or powdered sugar.
Provided by CoCaShe
Categories Polish
Time 15m
Yield 6 crepes, 2-3 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 303.3, Fat 5.3, SaturatedFat 2.3, Cholesterol 114.3, Sodium 144.8, Carbohydrate 50.7, Fiber 1.7, Sugar 0.4, Protein 11.6
NALESNIKI AKA CREPES
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.
NALYSNYKY (UKRAINIAN CREPES)
This is an original Ukrainian recipe for their Nalysnyky - pronounced: Nah-less-knee-key. A very tasty roll up.
Provided by William Uncle Bill
Categories Cheese
Time 45m
Yield 12 crepes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 177.1, Fat 11.3, SaturatedFat 6, Cholesterol 119.4, Sodium 358.6, Carbohydrate 10.4, Fiber 0.3, Sugar 2.1, Protein 8.3
POLISH NALESNIKI
Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked, pan-fried, or dipped in beaten egg and bread crumbs and fried. Serve with fruit sauce, like a fresh blueberry sauce, if desired.
Provided by danilynn1978
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 20m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 23.7 g, Cholesterol 193.9 mg, Fat 17.1 g, Fiber 0.6 g, Protein 9.7 g, SaturatedFat 6.7 g, Sodium 215.8 mg, Sugar 6.2 g
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