This meal was always Mom’s request for her birthday dinner. (Maybe I get my love of breakfast for dinner from her!) She sent me Busia’s recipe and I got to cooking. I am excited to report that I only lost two pancakes during the process – the first I forgot to spray the pan and it stuck and ripped, the second was my last one and I used too much batter because I misjudged what was left in the bowl.
I wasn’t sure if this recipe was an actual Polish dish or simply one of my family’s creations. Turns out, these rolled crepes are called Nalesniki!
Nalesniki are Poland’s version of a crepe. The batter is thin and cooked in the same method you’d use for making crepes. You fill the pancake with whatever filling you like – I used cream cheese, orange marmalade, raspberry jam, and blackberry jam. The pancakes are rolled around the filling, placed in a casserole dish and baked. Top them with powdered sugar and you’re in for a delectable breakfast.
- 1 C flour
- 1/2 tsp salt
- 2 tbsp sugar
- 2 eggs
- 1 C milk
- 1/2 C water
- 1 tsp vanilla
- whatever fillings you want
- In a large bowl combine the dry ingredients. In another bowl whisk together the wet ingredients. Pour wet into dry until combined – it will be a thin batter.
- Pour 1/4 C batter into a small greased skillet. (I used non-stick cooking spray between each pancake) Swirl the pan around to create an even pancake. Once the pancake browns flip and cook another minute. Remove from skillet and fill with 1 tbsp of your filling. Fold pancake like you would an enchilada. Place seam side down in greased casserole dish.
- Preheat oven to 350 degrees while you make the remaining pancakes. If you’re an impatient cook like me, I found that the amount of time it takes to fill and roll one pancake your next will be ready to flip! Don’t forget to respray the pan after each pancake. If you don’t lose any pancakes during the process, you should get 12 rolled pancakes.
- Bake 20 minutes. Sprinkle with powdered sugar and serve.
Happy Birthday, Mom!