Nalesniki Recipe - Polish Crepes

Batter:

1. Mix batter: Place all the ingredients into a mixing bowl. Mix well with an electric mixer, then cover and let rest for about half an hour. Most of the foam that has formed should be gone. In the meantime, make the filling.2 eggs + 1 cup sparkling water + 1 cup milka pinch of salt+ 1⅔ cup all-purpose flour + a pinch of salt

Filling:

1. Make the filling: Combine all the ingredients in a bowl and mix well until smooth. Cover and keep refrigerated until ready to serve.1 lb quark + 2 egg yolks + 5-6 tablespoons sugar + ½ teaspoon vanilla extract

Cook:

1. Cook nalesniki: Heat a crepe pan or a nonstick pan on medium-high heat. Pour some vegetable oil into a small bowl. Brush the pan with a little oil.1 tablespoon vegetable oil
2. Technique: Use a soup ladle to pour some batter into the pan. Take the pan with your left hand (if you are right-handed) and slowly pour the batter into the pan. Slowly rotate the pan to make sure that the batter spreads evenly onto the bottom of the pan. Keep in mind that the crepes should be thin, so don't add too much batter to the pan, just enough to cover its bottom with a thin film of batter.
3. Cook the crepe for one or two minutes on the first side until the bottom is lightly browned and the top looks set. Loosen the crepe by going around the edges of the pan using a rubber spatula, then flip it on the other side using the spatula. Fry the second side for only about half a minute.
4. Keep them warm: Stack the crepes together on a plate and keep them warm in the oven while you make the rest.
5. Fill crepes: Place some of the filling onto the crepes and either roll or fold them.
6. Serve warm with a small dollop of jam, if you like.