Recipe for cooking polish crepes - nalesniki

Recipes from Poland and Hungary :: Polish and Hungarian Breakfasts

3 eggs
3/4 c. 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 in. 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 c. butter
1/3 c. sugar
1/3 c. 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 and distribute over top. Bake in 350 degree F oven for 20 mins.

Serves 4.