Best 4 Blintzes Nalesniki Recipes

POLISH NALESNIKI (BLINTZ) SWEET CHEESE FILLING

Steps:

• Gather the ingredients.
• Place the cheeses in the bowl of a food processor and puree until smooth.
• Add the remaining ingredients and process until fluffy.
• Use in crepes or other filled dumplings.
• Enjoy.

BLINTZES (NALESNIKI)

Steps:

• 1. First, you need to decide how many blintzes you'd like to make! I usually make the recipe x 5 or 6 because I like to have some for a few days. The recipe x 5 or 6 will make roughly 20 blintzes. It also depends on how much cheese you have, but don't worry. If you don't have enough cheese, you can fill them with other fillings....see below.
• 2. Recipe x 3: 9 eggs, 9 T. flour, 1 1/2 cup milk, 3 T. sugar. Recipe x 4: 12 eggs, 12 T. flour, 2 cups milk, 4 T. sugar. Recipe x 5: 15 eggs, 15 T. flour, 2 1/2 cups milk, 5 T. sugar. Recipe x 6: 18 eggs, 18 T. flour, 3 cups milk, 6 T. sugar.
• 3. In a large bowl, mix eggs with a hand mixer.
• 4. Add sugar, flour and milk. Mix well with the hand mixer.
• 5. In a separate bowl, mix the cheese, egg, cinnamon, sugar and sour cream together with hand mixer, until creamy. If it's not creamy enough, you can add more sour cream, but don't overdo it because the cheese will be too soft. Set aside for use later.
• 6. Preheat a medium or large sized pan. Spray with cooking spray.
• 7. Using a ladle, scoop small amounts of the egg liquid onto the hot pan. Move the pan around to cover evenly. Cook each side for about half a minute to a minute, turning once with a spatula.
• 8. After each blintz, spray the pan with cooking spray to prevent sticking.
• 9. Have a plate ready to put each cooked blintz onto after they are done cooking.
• 10. Once all the blintzes are ready, you are ready to fill them with the cheese filling.
• 11. Starting at one end, put a large spoonful and spread from one end to the other, but not covering the whole blintz. Carefully, fold the edges in about an inch or so and roll the blintz to form a long package. You can also fold them to form squares....folding all sides to make a square.
• 12. You are all done....now it's time to enjoy!! If you run out of cheese and have blintzes left, you can fill them with jam or Nutella as well. They are best served warm. You can add whipped topping or powdered sugar as well. I like to add Cinnamon sugar to the top of mine! Enjoy!

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.