Crepes Nalesniki Wsweet Cheese Filling Recipes

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CREPES-NALESNIKI W/SWEET CHEESE FILLING



Crepes-Nalesniki w/Sweet Cheese Filling image

If you love crepes this is a step by step recipe so you can make them at home. I was excited that I now can make them myself. I just adore crepes and with a sweet cheese lemony flavored filling they are just heavenly good. We made these in a Polish cooking class I took last month in March 2013 with Chef Tad. Hope you'll give them...

Provided by Kimberly Biegacki

Categories     Other Breakfast

Time 30m

Number Of Ingredients 13

CREPES
3 medium eggs
1/2 c milk
1/2 c water
3 Tbsp oil
1/2 tsp salt
3/4 c flour
SWEET CHEESE FILLING
1 c cottage cheese, small curd --creamed
1/4 c sugar
1 tsp vanilla
1 Tbsp lemon or orange zest
2 Tbsp vegetable oil

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!

POLISH NALESNIKI (BLINTZ) SWEET CHEESE FILLING



Polish Nalesniki (Blintz) Sweet Cheese Filling image

Make homemade Polish nalesnikis, otherwise known as filled crepes or blintzes, with this sweet cheese filling recipe.

Provided by Barbara Rolek

Categories     Breakfast     Brunch     Dessert     Ingredient

Time 10m

Yield 12

Number Of Ingredients 7

2 cups dry curd cheese (or farmers cheese or ricotta )
3 ounces cream cheese ( softened )
1 large egg yolk
2 tablespoons butter (melted)
1/2 teaspoon salt
3 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • Gather the ingredients.
  • Place the cheeses in the bowl of a food processor and puree until smooth.
  • Add the remaining ingredients and process until fluffy.
  • Use in crepes or other filled dumplings.
  • Enjoy.

Nutrition Facts : Calories 126 kcal, Carbohydrate 4 g, Cholesterol 57 mg, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, Sodium 285 mg, Sugar 4 g, Fat 10 g, ServingSize 12 servings, UnsaturatedFat 0 g

POLISH NALESNIKI



Polish Nalesniki image

Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked, pan-fried, or dipped in beaten egg and bread crumbs and fried. Serve with fruit sauce, like a fresh blueberry sauce, if desired.

Provided by danilynn1978

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 20m

Yield 12

Number Of Ingredients 9

2 cups ricotta cheese
3 ounces cream cheese, softened
1 egg yolk
2 tablespoons butter, melted
1 tablespoon white sugar
1 teaspoon vanilla extract
½ teaspoon salt
12 crepes
1 tablespoon butter, divided

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.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 23.7 g, Cholesterol 193.9 mg, Fat 17.1 g, Fiber 0.6 g, Protein 9.7 g, SaturatedFat 6.7 g, Sodium 215.8 mg, Sugar 6.2 g

NALYSNYKY (UKRAINIAN CREPES)



Nalysnyky (Ukrainian Crepes) image

This is an original Ukrainian recipe for their Nalysnyky - pronounced: Nah-less-knee-key. A very tasty roll up.

Provided by William Uncle Bill

Categories     Cheese

Time 45m

Yield 12 crepes

Number Of Ingredients 12

4 large eggs
1 cup whole milk, homogenized
6 tablespoons cold water
1 cup all-purpose flour
1/2 teaspoon salt
2 cups cottage cheese
2 large egg yolks
2 tablespoons whipping cream
1/4 teaspoon salt
1 teaspoon chopped fresh dill weed or 1/2 teaspoon dried dill weed
1/8 cup butter (for frying)
1/4 cup butter, for dotting

Steps:

  • TO MAKE CREPES.
  • In a bowl, using a hand held electric mixer, beat eggs until light and fluffy.
  • Add milk, water, flour and salt and beat until all ingredients are incorporated and batter is smooth.
  • Heat a 6 inch frying pan on medium heat.
  • Butter the pan lightly and pour about 1/4 cup of batter into the pan, swirling the pan until the batter spreads evenly in the pan.
  • Cook crepes on medium heat for about 1 minute or until lightly browned.
  • Bake on 1 side only, do not turn over.
  • Continue to cook the crepes, buttering the frying pan each time.
  • Place the cooked crepes on a platter and keep warm in the oven at 250°F.
  • TO MAKE CHEESE FILLING.
  • Place the cottage cheese in a cheese cloth and squeeze out as much moisture as possible.
  • Transfer the cheese to a mixing bowl.
  • Add egg yolks, cream salt, and dill weed and mix to blend well.
  • Remove warmed crepes from the oven and increase oven temperature to 350°F.
  • Separate and place 1 crepe with the brown side down on a smooth surface.
  • Spoon about 1 heaping tablespoon of cheese filling near one edge of the crepe.
  • Start rolling the crepe over the filling, tuck in each side to prevent the filling from falling out, and continue to roll.
  • Continue to fill and roll the remaining crepes.
  • Place the finished nalysnyky into a lightly buttered 13 inch by 9 inch oven proof casserole dish in layers.
  • Dot each layer with some butter.
  • Bake in preheated 350 F oven for 20 minutes.
  • Serve hot with melted butter, a dollop of sour cream or yogurt.

Nutrition Facts : Calories 177.1, Fat 11.3, SaturatedFat 6, Cholesterol 119.4, Sodium 358.6, Carbohydrate 10.4, Fiber 0.3, Sugar 2.1, Protein 8.3

MOM'S NALESNIKI (SURPRISINGLY EASY POLISH CREPES)



Mom's Nalesniki (Surprisingly Easy Polish Crepes) image

I was always so afraid of this recipe, because it seemed so difficult and I always messed it up when I tried it. BUT, when I learned a few tricks from my mom, these are so easy: don't be afraid of the batter being too thin on the pan, make sure that the crepe is really well cooked on one side before you flip it (the whole thing should slide around when you move the pan) and don't cook it too long after flipping it, just enough to brown since it's already cooked through. These are great with a sweet cheese filling (twarog or baker's cheese, sour cream, sugar, vanilla), or we even serve them open, and everyone spreads however much apple sauce or jam, then sprinkles with sugar, sour cream and/or powdered sugar.

Provided by CoCaShe

Categories     Polish

Time 15m

Yield 6 crepes, 2-3 serving(s)

Number Of Ingredients 5

1 cup white flour
1/2 cup milk, plus approx. 1/4 cup
1/2 cup water, plus approx 1/8 cup
1 pinch salt
1 egg

Steps:

  • Combine the flour, salt, egg and 1/2 cup each of milk and water and blend with hand mixer.
  • Keep adding the remaining milk and water until you get a batter that's a bit thinner than sour cream. I've included some pictures to get an idea, but it should be pretty runny.
  • Heat a frying pan (approx. 9" diameter) over high heat and spray with non-stick spray (or coat with oil that can withstand high temperatures).
  • Pour about one and a quarter soup ladle on the center of the hot, greased pan. Tilt the pan immediately to spread the batter around. Remember, the batter may look really thin in spots, but that's ok, it'll still flip once it's cooked through (this is where I always went wrong because it seemed too thin and I panicked, but if it gets too thick it won't set properly).
  • Let cook for a few minutes, depending on how hot the pan is this could take from 1-3 minutes. You can tell when it's ready to flip when 1) the crepe slides around when you move the pan and 2) you don't see anymore soft or uncooked areas in the top of the crepe. They're pretty thin so you can literally see the runny sections firm up!
  • Flip the crepe over and cook for 30seconds - 1 minutes then slide onto a plate.
  • If folding with any mixture, place mixture on half of crepe, fold over then fold over again so you get a quarter triangle. Depending on the filling, they can be served immediately or if using cheese filling (described in the intro, adjust ingredients to your personal preference), fry them up in a bit of butter to get the outside crispy and melt the cheese a bit. For jam or apple sauce, we just roll them up and top with sour cream and/or sugar.

Nutrition Facts : Calories 303.3, Fat 5.3, SaturatedFat 2.3, Cholesterol 114.3, Sodium 144.8, Carbohydrate 50.7, Fiber 1.7, Sugar 0.4, Protein 11.6

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