"Naleśniki" are thin, crepe-like pancakes that are popular in Polish cuisine. They are made from a simple batter of flour, eggs, milk, and a pinch of salt, and they are typically fried in a pan until golden brown. Naleśniki can be served with a variety of fillings, both sweet and savory. Sweet fillings often include fruit preserves, Nutella, or sweetened cheese, while savory fillings can include cheese, mushrooms, or meat. They are a versatile dish that can be enjoyed for breakfast, lunch, dinner, or dessert.
Ingredients:
- 210 g cake flour
- 2 eggs
- 250 ml milk
- 120 ml water
- 60 g spinach leaves (fresh or frozen)
- 20 g sugar (more or less if desired)
- Salt to taste
Instructions:
1. Prepare the Spinach:
- If using fresh spinach, wash it thoroughly and remove any tough stems.
- If using frozen spinach, thaw it completely and squeeze out excess water.
2. Make the Batter:
- In a blender or food processor, combine the spinach, eggs, milk, water, sugar, and a pinch of salt. Blend until smooth.
- Add the flour gradually while blending until a smooth batter forms. You can adjust the consistency by adding more water if needed.
3. Rest the Batter:
- Let the batter rest for about 30 minutes to allow the gluten to relax and the flavors to meld.
4. Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with oil or butter.
- Pour a small ladleful of batter onto the hot skillet, swirling it around to spread it thinly and evenly.
- Cook the crepe for about 1-2 minutes on one side until lightly golden brown, then flip and cook for another 1-2 minutes on the other side.
- Repeat with the remaining batter, stacking the cooked crepes on a plate as you go.
5. Serve:
- Serve the spinach crepes warm with your favorite fillings or toppings, such as cheese, ham, mushrooms, or cream sauce.
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