Nalesniki Eastern European Crepes

This one started on a dare.  It’s kinda like a crepe.  Some say this is Russian by origin, some say Polish, and still others say Gypsy.  I know it works great for a brunch or a light dessert .  And hey, you now have a crepe recipe.  

2 cups milk at room temperature
5 eggs at room temperature
4 tablespoons butter, melted
1 teaspoon vanilla
2 tablespoons sugar
1 1/4 cups flour, sifted
8 oz ricotta cheese
8 oz cream cheese
8 oz mascarpone cheese
1 teaspoon sugar
1/2 cup raisins
1/2 cup diced apricot or dried cherries
1/2 cup walnuts, chopped
Beat milk, eggs, and butter
Add sugar slowly
Add flour and mix until no lumps
Heat 8” skillet to medium
Spray with cooking spray
(Now, you’re going to make some mistakes so relax – a couple aren’t going to turn out)
Add a small ladle of batter to pan and swirl until bottom is coated
Let cook for 45-50 seconds
Flip and cook for 30 seconds
Set aside on a plate.
You should have 10 to 12 crepes depending on your mistakes (if you have 12 nice ones, take a bow)
In bowl mix cream cheese, ricotta cheese, mascarpone and sugar
Whip for 4 minutes
Lay down crepe
Distribute filling, leaving a 1/2 inch border on the outside (make sure the filling is not more than 1/8 inch thick)
Add some fruit and nuts on top of filling
Roll crepe into a cigar

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