Nalesniki

Name: Nalesniki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: Polish
Ingredients: 1.5 cup all-purpose flour; 2 eggs; 1.5 cup whole milk; 0.5 cup water; 0.25 tsp salt; 2 tbsp butter, melted; 2 cup ricotta cheese; 4 tbsp sugar; 1 cup jam or fruit preserves; 1 cup sour cream; 2 tbsp vegetable oil for cooking

Delicate Polish crepes filled with cheese or fruit, these tender pancakes are lightly pan-fried and often topped with sour cream or sugar. A versatile dish for breakfast or dessert.

40 minMediumServes 12210 cal/serving

PolishBreakfastStovetopVegetarian

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Ingredients

1.5 cup all-purpose flour
2 eggs
1.5 cup whole milk
0.5 cup water
0.25 tsp salt
2 tbsp butter, melted
2 cup ricotta cheese
4 tbsp sugar
1 cup jam or fruit preserves
1 cup sour cream
2 tbsp vegetable oil for cooking

Instructions

1

Combine 1.5 cup all-purpose flour, 2 eggs, 1.5 cup whole milk, 0.5 cup water, 0.25 tsp salt, and 2 tbsp melted butter in a blender or by hand, mixing until smooth. Let rest for 10 minutes.
2

Heat a nonstick skillet or crepe pan over medium heat and lightly oil it.
3

Pour about 3 tablespoons of batter into the center and immediately tilt and rotate the pan to spread the batter thinly and evenly.
4

Cook for about 1.5 to 2 minutes until the underside is light golden, then flip and cook the other side for about 30 seconds.
5

Transfer cooked crepes to a plate and repeat with remaining batter.
6

For cheese filling, mix 2 cup ricotta cheese with 4 tbsp sugar. For fruit filling, use 1 cup jam or fruit preserves directly.
7

Fill each crepe with 2 to 3 tablespoons of filling, then fold in half or roll.
8

Serve warm topped with 1 cup sour cream and additional sugar if desired.

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Questions

What can I use instead of ricotta in Nalesniki?

The entry for Nalesniki calls for 2 cup ricotta cheese. In its place: Small-curd cottage cheese, drained and blended briefly, works in baked dishes. For dairy-free, blend firm tofu with lemon juice and salt.

Can I make Nalesniki dairy-free?

Yes. The dairy in Nalesniki is 1.5 cup whole milk, 2 tbsp butter, melted, 2 cup ricotta cheese, 1 cup sour cream. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Nalesniki gluten-free?

Yes. The gluten in Nalesniki is 1.5 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Nalesniki contain eggs?

Yes: 2 eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Nalesniki keep?

Refrigerate what is left of Nalesniki within two hours and eat it within three days. Reheat gently on the stovetop.

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