This savory and subtly sweet polish crepe (nalesniki) is a wonderful weekend brunch dish. Serve with potato salad, a simple green salad, and deviled eggs for a simple Polish Easter brunch. (*Indicates CSA product.)
- 1 cup organic skim milk
- 2 organic eggs*
- 1 cup all-purpose organic flour
- 2 tbsp organic salted butter, melted
- 2 cups organic, part-skim ricotta cheese
- 2 organic eggs*
- 1 1/2 tsp sweet orange marmalade
- 1/3 cup finely chopped almonds
- 1/3 cup golden raisins
- 2 tbsp organic cane sugar
- 2 tbsp organic butter*
- sour cream
- Combine crepe batter ingredients in a large bowl and beat on medium speed with an electric mixer until ingredients are thoroughly mixed. Set aside in the refrigerator for 1 to 1 1/2 hours.
- Meanwhile, combine the ricotta cheese through sugar in a large bowl.
- Heat a large, non-stick skillet on medium-heat. Grease pan well with butter. Pour a small amount (about 1/4 cup) of the crepe batter onto the greased pan (note: the pan must be hot), titling the pan to allow batter to spread evenly. Brown lightly on each side (about 15-30 seconds per side; use a spatula to carefully peel away the crepe from the pan and flip – see this video for more information). Remove the crepe to a large plate, and repeat until the batter is used up.
- Spread about 1/3-1/2 cup of the filling on each crepe (except for about a 1 inch edge around the crepe), and roll up, completely enclosing the filling.
- Melt about 1 tbsp of butter in the skillet, and lightly brown the outside of each rolled up crepe.
- Garnish with sour cream and serve.
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