Naleśniki (Polish Sweet or Savory Crepes)

INSTRUCTIONS

FOR NALEŚNIKI:

1. Get a large bowl. Add flour, a pinch of salt and vanilla sugar into it, combine with a fork.
2. Gradually pour in milk and water, stirring vigorously with a whisk – to prevent lumps from forming. Add the eggs and mix again.
3. If you have 2 tablespoons of soft butter – add it as well. You can mix with a whisk by hand, or with an electric mixer. If there are some lumps anyway, you can pour the dough through a strainer.
4. Set the batter aside for 30 minutes, let it rest. (You can skip this step)
5. Preheat a non-stick frying pan (or even better – a crêpe griddle) on a medium heat. Spread a drop of cooking oil with a silicon brush (paper towel works too).
6. Using a ladle, pour in just enough batter to fully cover the surface of the pan. Move the pan around, let the batter spread – we’re trying to make our Naleśniki as thin as possible.
7. Fry until the bottom is browned (40-50 seconds) and the top of the pancake is no longer liquid. Turn over with a spatula and fry for a moment (20-30 seconds) until golden. Once done, remove from the pan and onto a plate.
8. Continue until you’re out of batter.
9. Serve on their own or fill them with a filling of your choice (such as sweet farmer’s cheese filling – instructions below).

FOR SWEET FARMER’S CHEESE:

1. Move farmer’s cheese into a bowl, add powdered sugar and vanilla sugar.
2. Smash everything together with a fork. If your cheese is very dry in texture (that’s especially the case if the cheese is made out of skimmed milk), feel free to add a spoonful or two (or more!) of cream.
3. Cover each crêpe with the filling. Fold intro triangles or roll.
4. You can serve Naleśniki as they are, or alternatively – you can warm them up gently on a frying pan.
5. Sprinkle with powdered/icing sugar or drizzle with honey. Garnish with fresh fruit and sweetened cream.