Friday, July 25, 2014

Polish Crepes

This breakfast is brought to you by a cookbook I've been giving a lot of love lately, the Russian, German & Polish Food & Cookingcookbook.

I was very hesitant to make this as the main ingredient in the filling is something I've never liked: ricotta cheese. However, I thought I should give it a try. It looked delicious in the pictures, and who knows? Maybe, as a sweeter item, ricotta might not be so bad?

For the record, I always disliked that weird, chalky taste/texture of ricotta. Always.

My crepes were in between pancakes and crepes in terms of thickness, but that's because I've never made EITHER before (yes, you read that right... never have I made a pancake or a crepe before trying this recipe). The last few I made were perfectly thin, but most of them were a bit thicker. Still, it worked well.

Everyone loved them, though.... except only Squiggle enjoyed the filling. Hubby ate it but wasn't overly fond. Bobble insisted I scrape his out and I thinned my filling out but still ate it. We omitted lemon for garnishing, but I served it with lemonade. Totally the same thing, right? It did go well, however. I'd definitely make the crepes again, though I might not use this filling. If you like ricotta however, I'd definitely recommend trying it!

Polish Crepes
Makes 6

- 1c all-purpose flour
- pinch of salt
- pinch of grated nutmeg, plus extra for dusting
- 1 egg, separated
- scant 1c milk
- 2T sunflower oil
- 2T butter
- lemon slices, to garnish

For the filling:
- 1c ricotta cheese
- 1T sugar
- 1t vanilla extract
- scant 1/2c golden raisins

1) Sift flour, salt, and nutmeg in a bowl. Make a well in the center and add the yolk and half of the milk. Beat until smooth, then gradually beat in the remaining milk.
2) Whisk the egg white in a bowl until stiff, and fold into the batter.
3) Heat 1t sunflower oil and a little butter in a 7" frying pan. Pour in enough of the batter to cover the bottom.
4) Cook for 2 min. on each side.
5) Repeat until batter is used adding more oil and butter as needed. Stack crepes and keep warm.
6) Mix ricotta, sugar, and vanilla in a bowl and beat together. Mix in the raisins. Divide amongst crepes, fold the crepes, and dust with grated nutmeg. Garnish with lemon slices.

Disclaimer: Thoughts of Fluff was not compensated for this post. All opinions are my own and may differ from those of your own. Post contains affiliate links.

No comments:

Post a Comment