Nalesniki Polish Pancakes Recipes

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

Ingredients

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 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

Ingredients

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.

POLISH NALESNIKI (VERY THIN PANCAKE) CREPES

Polish Nalesniki (Very Thin Pancake) Crepes image

This dessert was made when times were hard or on Fridays (no meat)we had them for supper. My mom topped it with sweetened sour cream. Also use to fill with farmers cheese.

Provided by Rita1652

Categories Breakfast

Time 16m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 eggs
3 -6 tablespoons flour
1/2 cup milk
1 tablespoon sugar
1 cup jam
1/2 cup sour cream
1 tablespoon sugar
garnish powdered sugar

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.

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