- Archive for the ‘Crepes’ Category -

Dad’s Crepes

Feb
20

Crepe in the making...

A break from perogies; let’s try some crepes! Also known as nalesniki (pron. nah-lesh-nee-kee), we usually eat them as a second course (soup is always first!). And usually eaten with a sweet filling such as plum butter, dry cottage cheese mixed with plain yogurt and vanilla, as well as homemade apple butter. I use my Dad’s recipe for his crepe batter; he is the crepe king! They always turn out even in thickness and size and are light and oh so tasty! I tweaked an apple filling as well as added some much needed cocoa to a plum filling; chocolate and plums are a common sweet delicacy combo in Poland.

I don’t own a crepe pan right now so I use my large non-stick pan to make large crepes, or I use my smaller pan to make smaller crepes. Crepe pans vary in price and sizes.

Crepe Recipe (makes 6-8 large crepes if a larger 12″ pan is used; approx. 12 smaller crepes if a small 8″ pan is used)

  • 1 cup of milk
  • 3/4 cups of all-purpose flour ( I have not tried using quinoa flour but I think it would fit very well in a crepe recipe; has anyone out there tried this?)
  • 1 whole egg
  • 1 tsp of vanilla
  • pinch of salt
  • 1/2 tsp of baking soda
  • 2 tsp cane sugar
  • 1 tbsp ¬†vegetable oil or melted butter, + 1/4 cup of oil on the side to grease the pan in between each crepe to prevent the crepe from being too dry as it cooks

Method

  • Whisk all ingredients together adding the milk and flour in smaller batches at a time to make sure the consistency achieved is just slightly runnier than that of pancake batter.
  • Heat a non-stick pan with vegetable oil.
  • Holding the handle of the hot pan in one hand, use a ladle to pour a 3/4 ladle-full amount of batter onto the pan, swirling the pan so as to cover the surface with the batter, making a large full circle.
  • Once bubbles start to appear ( approx. 2 minutes), gently flip the crepe over and cook another minute or so, until both sides have browned lightly.

    Ready to fill!

  • As you remove each crepe from the pan, place on a towel paper on a plate to absorb extra oil.
  • Once cooled, spread your desired filling across the entire surface and roll the crepe or fold in half twice to achieve a triangle of goodness! Dust with icing sugar if you like.

Rolled crepe with apple-cranberry filling

Fillings

  1. Apple Cranberry

  • 2 peeled and finely diced apples
  • 2 tbsp. of butter
  • 1/2 tsp ground cloves
  • 1 cinnamon stick
  • 1/4 cup maple syrup
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1 1/2 cups of fresh or frozen cranberries
  • 1 tsp orange zest

Method

Melt butter over medium-low heat, watching closely to get butter to brown, which will add great flavour.

butter browned

  • Once the butter has browned ¬†(approx. 3 minutes), add diced apples and cook on medium-low heat for another 3 minutes, until apples are mushy.
  • Add remaining ingredients and cook until cranberries have popped. Then let simmer over low heat for another 10 minutes, stirring occasionally.

  • Once cooled, spread over crepe.

2. Chocolate plum filling*

  • 1 cup of pitted prunes
  • 1 cup of figs
  • 1 tsp ground cinnamon
  • 1 tsp vanilla
  • 1/2 cup of cocoa powder
  1. Put the prunes and the figs in a medium saucepan and pour enough water to just cover them; cook covered on medium heat until the dried fruit are soft, approx. 3 minutes. Drain water.
  2. Add the fruit and remainder of ingredients into a processor and blend until all mixed.

* I adapted this recipe from “Health by Chocolate” by Victoria Laine, a book I received from a dear friend. This filling is sweet enough for me with just the prunes and figs so I left out honey or any other sweetener. I really really really like this recipe – my new homemade healthier version of Nutella!

Enjoy and Smacznego!