Although French in origin, the popularity of crepes in Poland has earned the thin pancake a mention in Polish cookbooks. While some fillings such as cheese require a bit of preparation, any fruit jam or preserve will make for a quick and delicious alternative.
- 1 cup milk
- 2 eggs
- 1/8 teaspoon salt
- 1 ¼ cup flour
- 1 cup water
- filling of choice
- garnish of choice
In bowl combine 1 scant c milk with 2 beaten eggs and 1/8 t salt and whisk until smooth.
Gradually add 1-1/4 c flour, sifted, whisking constantly until lump-free and air blisters appear on surface. Whisk in about 1 c water -- or just enough to have a thin, pourable batter.
Grease a small, hot frying pan with a 1” square of pork fatback or butter impaled on fork. Pour in a little batter, tilt frying pan to coat entire surface and fry on high heat.
Flip crepe over and cook briefly on other side until a nice golden color.
Stack fired naleśniki on inverted plate. Re-grease pan before adding more batter.
Fill with fruit, jam, preserves, Nutella hazelnut spread or cheese. To make cheese filling for crepes combine 2 cups farmer’s cheese (unsalted) with ½ cup of sour cream, 2 tablespoons sugar and 2 tablespoons of raisins.
Served topped with sweet sour cream (mix 1 cup sour cream with 1 tablespoon sugar) or dusted with confectioner’s sugar.