Crepes are not just eaten by the French.
Maybe the ham and cheese kinds are.
But the ones with farmer’s cheese and fruity toppings are extremely popular in Poland. Sometimes the farmer’s cheese is mixed in with spinach, mushrooms, and onions too.
They can be found in any Polish restaurant anywhere on the globe (called “Nalesniki” or even “Polish pancakes”).
Or in a Polish household on a week night (because they are quick & easy).
One of my favorite Polish dinners is probably chicken noodle or tomato soup, followed by crepes. Yum.
- 1 cup whole wheat flour
- 1 teaspoon white sugar
- 1/4 teaspoon salt
- 3 eggs
- 2 cups milk
- 2 tablespoons butter, melted (OR 2T of olive oil work well too)
- 1 lb farmer’s cheese
- 1 cup ricotta
- 1 teaspoon vanilla
- 1 teaspoon sugar
- Fresh fruit, chopped
- Or frozen fruit, heated with sugar>
- Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
- NOTE: If the consistency is too thick, add more milk to water down the mixture. If crepe is sticking to the pan, add a little more olive oil to mixture.
- For filling: Mix farmer’s cheese, ricotta, sugar, and vanilla together.
- Place a couple tablespoons into the middle of the crepe
- Fold like a burrito or a wrap
- For topping: chop up fresh fruit, or put frozen fruit in a pan, add sugar to sweeten and thicken
- Pour over the folded crepe
- Enjoy many, since they are delicious and each crepe has approximately 130 calories.
Now you know, crepes are not just French.
Poland gets the shaft on all the good things, and is so misconceived for the bad. Don’t make the mistake Bush did: “you forgot Poland.”
That is my PSA for the day 🙂