This is possibly the most versatile polish recipe. You can eat crepes for breakfast with syrup or peanut butter, for lunch with meat or savory fillings, or dessert with sweetened cottage cheese and fruit. These thin pancakes offer a world of possibilities!
This recipe is from the Art of Polish Cooking and includes one possible (dessert) filling. If anyone has Babcia’s actual recipe, email it to recipes@jennyscakes.org. If anyone has any favourite filling suggestions, let us know in the comment section below!
Nalesniki (Crepes)
Supplied by: the Campbell’s
Yields: 10 crepes
Ingredients
Batter:
1 cup milk
2 eggs
1 cup flour
½ cup water
salt
Stuffing:
1 cup creamed cottage cheese
¼ cup sugar
1 tsp vanilla
1 tbsp grated orange or lemon rind
2 tbsp salad oil
Topping:
½ cup sour cream
⅓ cup confectioners sugar
Directions
1. Bring milk and eggs to room temperature. Combine all batter ingredients in a mixer or blender.
2. Combine the stuffing ingredients in a blender (or assemble alternate filling).
3. Heat a skillet 6 inches in diameter. Brush with oil. Pour in ¼ cup of the batter and tilt the pan immediately so the batter will spread over entire bottom of the pan. Flip crepe when it is a very light brown. Repeat until all pancakes are cooked, stacking them on a plate.
4. Lay crepe flat. Spread about 1/4 cup of filling down the center of the crepe. Roll into a tube, tucking the sides in. Line a sprayed pan with filled crepes. Reheat in a hot 450 F oven briefly.
5. Serve with sour cream mixed with confectioners sugar.
After making them I like to lightly fry them in butter and serve them with Campbell maple syrup. Absolutely delicious – more of a dessert than meal. Sue.