Nalesniki Recipes

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POLISH NALESNIKI



Polish Nalesniki image

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

2 cups ricotta cheese
3 ounces cream cheese, softened
1 egg yolk
2 tablespoons butter, melted
1 tablespoon white sugar
1 teaspoon vanilla extract
½ teaspoon salt
12 crepes
1 tablespoon butter, divided

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

NALEśNIKI



Naleśniki image

This recipe adapted from www.kwestiasmaku.com gives instructions on how to prepare naleśniki. If meant to be eaten as a dessert, you can add a teaspoon of sugar, but that's only optional.

Provided by TasteAtlas

Categories     Pancake

Yield 5 servings

Number Of Ingredients 7

1 cup (120g) flour
2 eggs
1 cup (240 ml) milk
3/4 cup (180 ml) water (preferably carbonated)
pinch of salt
1 tsp sugar, optional
3 tbsp butter or vegetable oil

Steps:

  • Add flour, eggs, milk, water, and salt in a large bowl then mix with a hand mixer until you have a smooth, lump-free batter.
  • At this point, mix in the butter or the vegetable oil. Alternatively, you can use them to grease the pan before frying each pancake.
  • Heat a non-stick pan over medium heat, then pour in the batter, swirling the pan to help it spread.
  • When the pancake starts pulling away a bit from the sides, and the top is no longer wet, flip it and cook shortly on the other side as well.
  • Transfer to a plate. Cook the remaining batter until all used up.
  • Serve warm, with the filling of your choice.

MOM'S NALESNIKI (SURPRISINGLY EASY POLISH CREPES)



Mom's Nalesniki (Surprisingly Easy Polish Crepes) image

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

1 cup white flour
1/2 cup milk, plus approx. 1/4 cup
1/2 cup water, plus approx 1/8 cup
1 pinch salt
1 egg

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

NALEśNIKI (POLISH SWEET OR SAVORY CREPES)



Naleśniki (Polish Sweet or Savory Crepes) image

This recipe for Polish crepes/blintzes, known as naleśniki, can have sweet or savory fillings. They can be pan-fried or baked after filling.

Provided by Barbara Rolek

Categories     Breakfast     Brunch     Dessert

Time 55m

Yield 12

Number Of Ingredients 7

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup water (lukewarm)
2 large eggs
2 tablespoons butter (melted)
1/2 teaspoon salt
Optional: 1 tablespoon butter for frying

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.

Nutrition Facts : Calories 53 kcal, Carbohydrate 5 g, Cholesterol 37 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 105 mg, Sugar 1 g, Fat 3 g, ServingSize 12 Polish crepes (12 servings), UnsaturatedFat 0 g

NALESNIKI AKA CREPES



Nalesniki aka Crepes image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 15 pieces

Number Of Ingredients 15

2 cups milk
2 cups sparkling water
1 egg
1 egg yolk
3 cups al-purpose flour
1 cup sugar
1 pinch salt
1/2 tablespoon baking soda
1/2 tablespoon baking powder
4 cups cream cheese
3 cups sugar
1 (24-ounce) jar drained, pitted sour cherries in a light syrup
Cooking spray, for pan
Whipped cream, for serving
Chocolate powder, for serving

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.

NALESNIKI (POLISH PANCAKES)



Nalesniki (polish Pancakes) image

These are really similar to the pancakes/crepes that I had for the first time last week on a studytour in Russia. They can be dessert or breakfast or whatever. There were a lot of options for fillings, mostly it looked like different flavors of jam, but I don't like fruit so I had mine plain there and found this recipe for a cheese filling when I got back home.

Provided by littleturtle

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

225 g flour
1 egg
3 eggs, separated
300 ml milk
300 ml water
1 tablespoon oil
1 pinch nutmeg
1 teaspoon salt
25 g butter (for greasing the pan)
25 g butter
1 egg yolk
250 g cottage cheese
sugar (I would use about a tablespoon and a half.)
1 pinch vanilla sugar
milk

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.

NALESNIKI



Nalesniki image

Make and share this Nalesniki recipe from Food.com.

Provided by basia1

Categories     Breakfast

Time 50m

Yield 10 serving(s)

Number Of Ingredients 12

2 eggs
1 1/2 cups milk
3 tablespoons water
1/2 cup sifted flour
1/4 teaspoon salt
1 tablespoon butter
2 cups cottage cheese
2 egg yolks
2 tablespoons rich cream
1 pinch salt
1 drop vanilla
2 tablespoons sugar

Steps:

  • Beat eggs until light.
  • Add milk and water, and beat to mix.
  • Add flour and salt, beat to mix.
  • Heat a small frying pan (~6inches) on Medium heat.
  • Melt a tbsp of butter, coating the pan.
  • Add about 3 tbsp of the batter.
  • Cook the bottom side only.
  • Remove from pan and place on large patter until ready to fill.
  • Repeat until all mix is gone.
  • Add 2 tbsp filling to pancake.
  • Roll up 'jelly style' (like a taco).
  • Place in a buttered 9x13 pan and cover with foil.
  • Place in a 250°F oven for about 30 minutes.
  • Cream Cheese filling: Mix eggs with cheese.
  • Add sugar.
  • Add remaining ingredients, mix well.

NALYSNYKY (UKRAINIAN CREPES)



Nalysnyky (Ukrainian Crepes) image

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

4 large eggs
1 cup whole milk, homogenized
6 tablespoons cold water
1 cup all-purpose flour
1/2 teaspoon salt
2 cups cottage cheese
2 large egg yolks
2 tablespoons whipping cream
1/4 teaspoon salt
1 teaspoon chopped fresh dill weed or 1/2 teaspoon dried dill weed
1/8 cup butter (for frying)
1/4 cup butter, for dotting

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

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