Crêpe-style pancakes

In Poland, thin crêpe-style pancakes are called nale?niki . Like any crêpe or blintz, they can be served with a variety of savory or sweet fillings as a main dish or a dessert. Sweet fillings include fresh fruits and  jams. My favorite filling is  soft white cheese with vanilla extract and candied orange peel.

Savory fillings include cooked vegetables or minced meat. The most popular are croquettes with cabbage and mushrooms. They are breaded and fried.

The batter for 7 polish pancake:

1 cup cold milk

1 cup water (carbonated)

1 teaspoon oil (canola)

2 whole eggs

1 teaspoon vanilla extract

pinch of salt

1 cup sifted all-purpose flour

Beat the milk, water, eggs, vanilla extract, oil and salt. Add the flour and blend the ingredients until smooth. Let rest for 30 minutes. This is very important step.

In the meantime, prepare the filling:

2 cups farmer’s cheese

1 whole egg /The shell of the egg may be contaminated with salmonella so I always pour boiling water on it. Better safe then sorry. /

1 Tablespoons sugar

2 Tablespoons candied orange peel

Blend the ingredients and set aside.

Grease a crepe pan with oil and heat until hot. Pour in about 3 tablespoons  of batter and cook on both sides until lightly browned. Remove from pan . Repeat until all of the batter is used.

Put a tablespoonful of filling on each pancakes, fold over and fry on both sides until crispy. I do recommend the second frying because the filling  contains the raw egg  (and for better taste). It is not necessary with fruit or jam filling and when the pancakes are still warm.