Nalesniki (Polish Crepes)
3/4 cup milk
2 Tbsp. sugar
|1/2 tsp. salt
6 to 8 Tbsp. flour
Beat eggs. Mix sugar, salt and flour well together and
stir quickly into the eggs. Add milk and beat hard.
Have ready one or more heavy six inch crepe pans, lightly
buttered and well heated. Pour just enough batter into each to cover the
bottom of the pan when it is tilted and swirled. Shake the crepes over
the fire until they are slightly browned on the bottom and firm to the
touch on top.
Do not turn. Put them aside to cool. This may be
done several hours before serving.
This recipe makes 16 to 18 crepes.
Apple Filling for Nalesniki:
2 large tart apples
1/2 tsp. cinnamon
4 Tbsp. sugar
1 tsp. lemon juice
1/3 cup butter
1/3 cup sugar
1/3 cup bread crumbs
Cook apples with sugar, cinnamon and lemon juice. Mash
apples slightly until it resembles course applesauce. Cool. Fill crepes
and roll up. Place on buttered baking dish and brush well with melted butter.
Mix sugar with bread crumbs and butter and sprinkle over top. Bake in 350°
F. oven for 20 minutes.