Last week, I mentioned that I hadn’t had time to make the nalesniki in my Polish food freak out. Using a recipe from the same cookbook, I managed to make these easy-peasy thin, egg pancakes. (The rest of the world calls them crepes, by the way).
- 3 eggs, beaten
- 2 T sugar
- ½ t salt
- 6 T flour
- ¾ C milk
Have a small (like 6 or 8”) fry pan lightly buttered and well-heated. Beat eggs and set aside. Mix sugar, salt, and flour well. Stir quickly into the eggs. (I used a whisk.) Add milk and beat well. Pour just enough batter to cover the bottom of the pan. (Seriously, these are not like American pancakes. You should have an exceedingly thin layer.) Tilt and swirl the pan. Cook the pancakes over the heat until they are slightly brown on the bottom and firm to the touch on top. Do not turn or flip them. Again. let me emphasize: You want these guys super thin.
The recipe says to serve immediately, but these are also good reheated or at room temperature. Basically, once they are cooked, you just slide them out of the pan. You can fill them with whatever you deem pleasant and then roll them up. For sweet, you can use jam, jelly, apple sauce, or other fruit. I’m partial to a smear of Nutella. For savory, fill them with cheese, sautéed mushrooms, or other veggies.
I did a plain one of the little nipper. (Babies can eat them. They are mushy like regular pancakes.) Then, I filled a few with mushrooms, and a few more with mushrooms and sauerkraut. The last two I filled with apple sauce for dessert. Yup, dinner and dessert in the same recipe—brilliant!