Crepes

Crepes

Naleśniki

By
From
Borsch, Vodka and Tears
Serves
4
Makes
12
Photographer
Bonnie Savage

This crepe recipe is very versatile. It appears in several different desserts, my favourite of which appears here. We also serve them filled with shredded apple and strawberry or Continental-style cottage cheese with sultanas. They are also great as a savoury snack when filled with any of the pierogi fillings or the mushroom uszka filling and folded over.

Ingredients

Quantity Ingredient
2 eggs, lightly beaten
375ml milk
A pinch salt
200g plain flour
1 tablespoon butter, plus extra for cooking

Method

  1. Beat the egg and milk together until they are combined. Add the salt and flour gradually, stirring after each addition to make sure it is thoroughly incorporated.
  2. Melt the butter in a saucepan over medium heat, until the oil separates from the solids. At this point, you can let the milk solids brown a little to give the crepes a slightly nutty flavour. Remove from the heat and whisk into the crepe batter. Let the batter rest, covered, for at least 1 hour at room temperature.
  3. Rub a non-stick frying pan with a little butter so the pan has a very thin layer of fat on it. Place over medium heat until it is quite hot, then add ¼ cup of the crepe batter and tip the pan so that the batter spreads evenly over the base. When the top part of the crepe looks set, turn or flip the crepe over — you may need to loosen it a bit with a palette knife, depending on how good your pan is. Cook it for only a few seconds on the other side then turn it out onto a plate. Repeat with the remaining batter to make 12 crepes in total — you won’t need to add any more butter to the pan.
  4. When all the crepes are cooked, serve immediately with the filling of your choice. Alternatively, you can cover the stack with plastic wrap and store them for up to 3 days in the refrigerator.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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