Nalesniki Aka Crepes Recipes

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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

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

NALESNIKI - POLISH CREPES WITH APPLE FILLING



Nalesniki - Polish Crepes With Apple Filling image

Nalenski are very traditional thin pancakes in Poland and come with a huge variety of fillings (and toppings). This recipe is for crepes filled with fresh apple. Posted for ZWT 4.

Provided by Um Safia

Categories     Breakfast

Time 55m

Yield 18 crepes

Number Of Ingredients 12

3 eggs
3/4 cup milk
2 tablespoons granulated sugar
1/2 teaspoon salt
6 -8 tablespoons flour
2 large tart apples
1/2 teaspoon cinnamon
4 tablespoons granulated sugar
1 teaspoon lemon juice
1/3 cup butter
1/3 cup sugar
1/3 cup breadcrumbs

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.

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