Polish Crepes Recipe - Nalesniki

Nalesniki

Sticking with the theme of crepes, I thought today I would share with you another crepe recipe, this one from my Polish side of the family. This crepe, unlike the Italian manicotti, is used to make sweet crepes to satisfy that sweet tooth that I know exists in everyone somewhere. 

The first memory that I have of making crepes, actually isn't with my Polish Grandmother, but in my home economics class in sixth grade. Just picture it, a room full of awkward Tweens with their multi-colored braces, Aeropostale collared shirts, bermuda shorts, and Converse, making crepes. It was quite the experience. Besides the boys attempting to shop off their master chef skills by flipping the crepe from the pan into the air, only to have it land straight on the floor, or send uncooked dough flying all over the room, it was a pretty successful day. We learned a few simple recipes that year, but crepes of course were everyone's favorite because it meant we got to cover them in powdered sugar. 

The teacher sent us all home with a recipe book at the end of the class, so that we could attempt to make the recipes at home. I got cooking right away after school that day, and of course the first recipe I chose to make was crepes. I was bragging to my mom and sister how I was now an expert at crepe making. 

It went pretty well, and I made my sister and I each a crepe with a little chocolate syrup, and powdered sugar dusted lightly over the crepe (for the aesthetic of course). Only after making crepes a few more times and bragging to my family how good I was at it, did I find out that my Polish Grandma actually had a family recipe for a Polish crepe, called Nalesniki (and no I have no idea how to actually pronounce that, the Polish language is very difficult). 

So here it is! Nalesniki ladies and gentlemen!

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 covered with butter or cooking spray. 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.

Swirl Batter 

3) Remove to waxed paper or parchment paper and repeat with remaining batter. 

4) Place 2 heaping tablespoons filling, any type of berry, on each nalesniki and fold the sides in first and then bottom, rolling away from yourself, as for an eggroll or burrito. You can then sprinkle with powdered sugar, or add whipped cream. Enjoy!

Fill Crepe with Fruit of Choice

 or

5) Filled nalesniki may be pan fried in butter or baked in a buttered casserole dish until the filling is set. Some people prefer to dip their nalesniki in beaten egg and then in fine, dry bread crumbs, and then fry in butter or a small amount of hot oil until golden on all sides. Enjoy! 

Fried Nalesniki