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Polish Breakfast Crêpes with Vanilla Cheese Filling
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Source: https://recipheon.com/en/recipes/breakfast/breakfast-nalesniki-polish-crepes-with-vanilla-cheese-filling
About this recipe
Breakfast crêpes with vanilla cheese filling are a mild, sweet breakfast well suited to a relaxed morning or a weekend meal. Thin crêpes made with milk, eggs, and flour are a neutral base for creamy vanilla-flavored soft cheese, seasonal fruit, and a little honey or maple syrup. Let the batter rest for a few minutes before cooking so it spreads more easily and produces thin crêpes. Add the fruit only after cooking so the fruit retains its freshness and does not release too much juice. Serve the crêpes rolled or folded, with an extra portion of fruit on top.
Ingredients
Batter
180 g all-purpose flour
300 ml milk
2 eggs
1 tablespoon oil
For serving
150 g vanilla-flavored soft cheese
100 g seasonal fruit
optionally, 1 teaspoon honey or maple syrup
Steps
Beat the milk with the eggs and oil in a bowl. Add the flour and whisk, working out lumps, until the batter is uniform. Let stand for 10 minutes, then stir briefly again before cooking.
Heat a 24 cm nonstick frying pan over medium heat. Pour in a small portion of batter and immediately tilt the pan in different directions to coat the base thinly. Cook for about 1 minute per side. Turn only once the surface is no longer liquid, the edges begin to release and the base is lightly golden. Cook the second side until pale golden spots appear. If the crêpe darkens too quickly, lower the heat before the next portion.
Wash and dry the fruit, cutting up larger pieces. Spread the cooked crêpes with the vanilla cheese and divide the fruit between them. Fold or roll up; divide the optional teaspoon of honey or syrup between the prepared portions.
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