Polish Nalesniki Very Thin Pancake Crepes Food

POLISH NALESNIKI

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.

NALEśNIKI: POLISH PANCAKES (CRêPES) WITH SWEET FARMER'S CHEESE FILLING

Steps:

• Get a large bowl. Add flour, a pinch of salt and vanilla sugar into it, combine with a fork.
• Gradually pour in milk and water, stirring vigorously with a whisk - to prevent lumps from forming. Add the eggs and mix again.
• If you have 2 tablespoons of soft butter - add it as well. You can mix with a whisk by hand, or with an electric mixer. If there are some lumps anyway, you can pour the dough through a strainer.
• Set the batter aside for 30 minutes, let it rest. (You can skip this step)
• Preheat a non-stick frying pan (or even better - a crêpe griddle) on a medium heat. Spread a drop of cooking oil with a silicon brush (paper towel works too).
• Using a ladle, pour in just enough batter to fully cover the surface of the pan. Move the pan around, let the batter spread - we're trying to make our Naleśniki as thin as possible.
• Fry until the bottom is browned (40-50 seconds) and the top of the pancake is no longer liquid. Turn over with a spatula and fry for a moment (20-30 seconds) until golden. Once done, remove from the pan and onto a plate.
• Continue until you're out of batter.
• Serve on their own or fill them with a filling of your choice (such as sweet farmer's cheese filling - instructions below).
• Move farmer's cheese into a bowl, add powdered sugar and vanilla sugar.
• Smash everything together with a fork. If your cheese is very dry in texture (that's especially the case if the cheese is made out of skimmed milk), feel free to add a spoonful or two (or more!) of cream.
• Cover each crêpe with the filling. Fold intro triangles or roll.
• You can serve Naleśniki as they are, or alternatively - you can warm them up gently on a frying pan.
• Sprinkle with powdered/icing sugar or drizzle with honey. Garnish with fresh fruit and sweetened cream.

NALEśNIKI (POLISH SWEET OR SAVORY CREPES)

Steps:

• Gather the ingredients.
• In a blender or food processor , combine flour, milk, water, eggs, butter, and salt and process until smooth.
• Transfer batter to a pitcher. Cover the pitcher with plastic wrap and let rest for 30 minutes so liquid can be absorbed by the flour.
• Heat a crepe pan or small skillet over medium heat and lightly coat with butter. Using a 2-ounce ladle, spoon 1 portion of batter into pan.
• Immediately rotate pan and swirl batter until it covers the entire bottom of the pan. Cook until crepe is lightly brown or spotted brown on underside. Flip and cook second side until it is light brown.
• Remove crepe to waxed paper or parchment paper and repeat with remaining batter. You may need to recoat the pan with butter as you cook crepes.
• Place 2 heaping tablespoons of savory filling or sweet filling on each naleśniki. Fold sides in first and then fold bottom up, rolling away from yourself, similar to an egg roll or burrito.
• Filled naleśniki should then be pan-fried in butter over medium-high heat or baked in a buttered casserole dish at 350 F until the filling is set.

POLISH NALESNIKI (VERY THIN PANCAKE) 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.

NALESNIKI - POLISH CREPES WITH APPLE FILLING

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.