Best 4 Polish Nalesniki Very Thin Pancake Crepes Recipes
**Naleśniki: A Versatile Polish Thin Pancake with Diverse Fillings**
In the realm of Polish cuisine, naleśniki stands out as a culinary treasure, captivating taste buds with its thin, delicate texture and endless filling possibilities. These versatile pancakes, also known as naleśniki z serem, naleśniki z mięsem, or naleśniki z owocami, have become a beloved staple, enjoyed as a delectable breakfast, lunch, dinner, or even a sweet treat. From savory fillings like cheese, meat, and vegetables to sweet delights of fruits, jams, and Nutella, naleśniki offer a culinary adventure that caters to every palate. With a rich history dating back centuries, these thin pancakes have become an integral part of Polish culinary heritage, passed down from generation to generation. Whether you prefer your naleśniki folded, rolled, or topped with a generous dollop of sour cream, this versatile dish promises a tantalizing experience that will leave you craving more. Embark on a culinary journey as we explore the diverse recipes for naleśniki, unveiling the secrets to creating this Polish delicacy in the comfort of your own kitchen.
MOM'S NALESNIKI (SURPRISINGLY EASY POLISH CREPES)
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
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
POLISH NALESNIKI
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
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
POLISH NALESNIKI (VERY THIN PANCAKE) CREPES
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
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.
NALEśNIKI (POLISH SWEET OR SAVORY CREPES)
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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
Tips:
- Use the right pan: A non-stick pan is ideal for making naleśniki, as it will help to prevent them from sticking. If you don't have a non-stick pan, you can use a regular pan, but be sure to grease it well with butter or oil before cooking.
- Make sure your batter is the right consistency: The batter should be thin and pourable, but not too runny. If your batter is too thick, it will be difficult to spread in the pan and will result in thick, doughy naleśniki. If your batter is too thin, it will be difficult to flip and will tear easily.
- Heat your pan over medium heat: If your pan is too hot, the naleśniki will cook too quickly and will be dry and crispy. If your pan is not hot enough, the naleśniki will not cook evenly and will be gummy.
- Pour a thin layer of batter into the pan: Use a ladle or a measuring cup to pour a thin layer of batter into the pan. The batter should spread out evenly to cover the bottom of the pan.
- Cook the naleśniki for 1-2 minutes per side: Cook the naleśniki for 1-2 minutes per side, or until they are golden brown and cooked through. Flip the naleśniki carefully with a spatula to avoid tearing them.
- Serve the naleśniki immediately: Naleśniki are best served immediately after they are cooked. You can serve them with a variety of fillings, such as fruit, jam, chocolate, or cheese.
Conclusion:
Naleśniki are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of fillings to suit your taste. Follow these tips to make perfect naleśniki every time.
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