Best Nalesniki Recipes

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.

CREPES-NALESNIKI W/SWEET CHEESE FILLING

Steps:

• 1. With a whisk, beat eggs well. Add your milk, water, salt & oil and whisk together. While whisking together gradually add the flour and keep mixing till lump disappear. If there are still lumps in mixture allow it to sit several minutes and whisk again. This batter will be very thin.
• 2. Preheat pan over a medium-high heat. Make sure you are using a well seasoned 9-inch pan or non-stick pan and if need be brush a little oil on pan for the first crepe.
• 3. Pour 1/4 cup batter into pan and twirl to coat the entire bottom with the batter.
• 4. Fry till lightly browned and flip crepe and lightly brown on other side about 20 seconds.
• 5. Stack all your crepes on a plate while making them.
• 6. SWEET CHEESE FILLING: Mash your cottage cheese well with a fork or potato masher & zest your lemon or orange. Add the rest of ingredients and mix well. We loved the strong flavor of lemon zest but you can add a smaller amount if you want.
• 7. Spread about 1 tablespoon cheese mixture across and off-center of crepe. The line of mixture should be about 1 inch wide. Try not to spread to the edge of the crepe or the filling may leak out.
• 8. Roll up crepes and fry lightly in butter.
• 9. Sprinkle crepes with powdered sugar and serve. You can add some fresh sliced fruit, homemade jam or just a drizzles of chocolate or caramel syrup. Whatever you love best. They taste incredible!

NALESNIKI AKA CREPES

Steps:

• For the batter:
• Mix all the ingredients well in a blender and refrigerate for 1 hour.
• For the filling:
• In a large bowl, add the cream cheese, sugar and the cherries. Combine well and reserve.
• Spray a frying pan with cooking spray. Pour 1/2 cup of batter into the pan and cook until firm (tan, not brown). Turn over and cook the other side. Transfer crepes to a large plate and repeat with remaining batter.
• Fill the crepes with the cheese filling and fold as desired. Arrange on a serving platter and serve hot, with whip cream and chocolate powder.

NALESNIKI - POLISH CREPES WITH APPLE FILLING

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.

POLISH NALESNIKI (VERY THIN PANCAKE) CREPES

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.

NALESNIKI

Steps:

• Beat eggs until light.
• Add milk and water, and beat to mix.
• Add flour and salt, beat to mix.
• Heat a small frying pan (~6inches) on Medium heat.
• Melt a tbsp of butter, coating the pan.
• Add about 3 tbsp of the batter.
• Cook the bottom side only.
• Remove from pan and place on large patter until ready to fill.
• Repeat until all mix is gone.
• Add 2 tbsp filling to pancake.
• Roll up 'jelly style' (like a taco).
• Place in a buttered 9x13 pan and cover with foil.
• Place in a 250°F oven for about 30 minutes.
• Cream Cheese filling: Mix eggs with cheese.
• Add sugar.
• Add remaining ingredients, mix well.

NALESNIKI (POLISH PANCAKES)

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.

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!

POLISH CREPES "NALESNIKI"

Steps:

• Mix together cheese, sugar, vanilla and raisins (optional) in a bowl to make the filling and set aside. Mix together remaining ingredients in a blender to make the batter. Fry batter on a lightly oiled griddle: swirl/rotate the griddle as you pour the batter so as to cover the griddle surface as lightly as possible. Once sides of the crepe start to lift, flip it over and fry lightly on the other side. Crepes should be round and about 10-12 inches in diameter. To complete the crepe, spread a small amount of filling (2-3 tbsp) on one side, then either gently roll up or fold into quarters. Crepes can be optionally served with sour cream or dusted with powdered sugar. Serve while warm.

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.
• Note: This recipe contains raw eggs. The filling is intended to be cooked in the crepes.

MUSHROOM PIEROGI AND NALESNIKI FILLING RECIPE

Steps:

• In a large skillet, saute mushrooms and onions in butter until tender. Remove from heat and cool. Add breadcrumbs, salt and pepper, mixing well. Use immediately.
• Prepare Georgia's Pierogi Dough recipe while filling is cooking. Using a 1 1/2-inch cookie scoop, follow these steps to roll, cut, fill and cook pierogi.

NALESNIKI

Steps:

• put thet ingredients of the filling in the food processor. shell: 1.In a blender or food processor, combine all ingredients until smooth. Transfer to a pitcher, cover with plastic wrap and let rest for 30 minutes so the liquid can be absorbed by the flour. 2.Using a 2-ounce ladle, portion out batter into a nonstick crepe pan or small skillet that has been lightly coated with butter. Rotate pan and swirl batter until it covers the entire bottom of pan. Cook until lightly brown or spotted brown on the underside. Turn and cook second side until light brown.

NALEŚNIKI Z PARÓWKAMI

Steps:

• Mąkę przesiać, dodać piwo, jajka, sól i zmiksować. Ciasto odstawić na godzinę. Patelnię rozgrzać, natłuścić, smażyć dość cienkie naleśniki.
• Każdy naleśnik posmarować ketchupem, posypać startym serem, na wierzch położyć parówkę i zwinąć w rulon.
• Naleśniki delikatnie układać w żaroodpornym naczyniu i zapiekać przez 15 minut w temp. 220°C.
• Gotowe danie ułożyć na liściach sałaty.