Nalesniki Polish Pancakes Recipes

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

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.

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 PANCAKES)

Steps:

• Batter: Sift the flour into a large bowl.
• Add the egg and the egg yolks from the separated eggs.
• Add the milk, water, oil and nutmeg and mix thoroughly.
• Whisk the egg whites together with the salt until stiff, and fold into the batter.
• Filling: Cream the butter with the egg yolk and mix together with the cheese.
• Add the sugar and vanilla sugar.
• Mix well.
• If the mixture is too stiff, add a little bit of milk.
• Putting It Together: Melt some of the butter over medium heat in a small frying pan.
• When it's hot, pour in about 2tbs of batter and cook on both sides until lightly browned.
• Remove from pan and keep warm in the oven at low heat.
• Repeat until all of the batter is used.
• Put a tablespoonful of filling on each pancake, fold over and serve hot.