Nalesniki Cienkie are thin crepe-like pancakes filled with various fruit or sweet fillings. Nalesniki Cienkie z serem lub dżemem in Polish means “Thin Pancakes with cheese or jam”.
Polish Crepes Nalesniki Cienkie
The Ancient Greeks made pancakes called τηγανίτης (tēganitēs), ταγηνίτης (tagēnitēs) or ταγηνίας (tagēnias), all words deriving from τάγηνον (tagēnon), “frying pan”. The earliest attested references on tagenias are in the works of the 5th century BC poets Cratinus and Magnes. Tagenites were made with wheat flour, olive oil, honey and curdled milk, and were served for breakfast. Another kind of pancake was σταιτίτης (staititēs), from σταίτινος (staitinos), “of flour or dough of spelt”, derived from σταῖς (stais), “flour of spelt”. Athenaeus is his Deipnosophistae mention staititas topped with honey, sesame and cheese. The Middle English word Pancake appears in English in the 1400s.
Nalesniki Cienkie z Serem lub Dżemem
Tenké Palacinki (Slovak)
In Poland, thin crepe-style pancakes are called nalesniki (pronounced naleshniki). Like any crepe or, they can be served with a variety of savory or sweet fillings as a main dish or a dessert. Sweet fillings include fresh fruits (e.g. bilberries), jams, and soft white cheese with sugar. Savory fillings include fried vegetables, fried chicken, minced meat, and a variety of added ingredients such as potatoes, mushrooms, cabbage, or ham.
In Austria, the Czech Republic, and Slovakia pancakes are called palatschinke, palačinka, and palacinka, respectively (plurals palatschinken, palačinky, palacinky). In Romania they are called clătită (plural clătite). In countries of former Yugoslavia (Slovenia, Serbia, Croatia, Macedonia, and Bosnia) they are called palačinka (plural palačinke). In these languages, the word derives from Latin placenta, meaning cake. These pancakes are thin and filled with apricot, plum, lingonberry, strawberry or apple jam, chocolate sauce or hazelnut spread. A traditional version includes filling pancakes with cheese, pouring yoghurt over them and then baking in an oven. Kaiserschmarrn is an Austrian pancake including raisins, almonds, apple jam or small pieces of apple, split into pieces and sprinkled with powdered sugar.
German pancakes are called Pfannkuchen (Pfanne and Kuchen meaning “pan” and “cake”). They are thicker than French Crêpes and usually served with sweet or occasionally savory fillings. Fried apple rings covered by pancake dough and served with sugar and cinnamon are called Apfelküchle. In Swabia sliced pancake strips (Flädle) are often served in soup. In some regions (Berlin, Brandenburg, Saxonia) pancakes are called Eierkuchen, as the term Pfannkuchen refers to Berliners there. Kaiserschmarrn is a thick but light, caramelized pancake that is split into pieces, filled with fruits and/or nuts, sprinkled with powdered sugar and served with a fruit sauce. It is believed that it was first prepared for Kaiser Franz Joseph I of Austria. It is popular in the former Austria-Hungary and Bavaria.
In Hungary, pancakes called palacsinta (also derived from Latin placenta) are made from flour, milk or soda water, sugar and eggs. Sweet wine is added to the batter. The filling is usually jam, sugared and ground walnuts or poppy seeds, sugared cottage cheese, sugared cocoa or cinnamon powder, but – especially in hortobágyi palacsinta – meat and mushroom fillings are also used. Gundel palacsinta is a Hungarian pancake, stuffed with walnuts, zest, raisins and rum, served in chocolate sauce. The dish is often flambéed. Hungarian pancakes are served as a main dish or as a dessert.
- 1 1/2 cups Milk
- 1 cup Flour
- 2 Eggs
- 1/2 tsp vanilla extract (optional)
- 2 tablespoons Sugar
- 1 1/2 cups of small curdle dry cottage cheese)
- 1 Egg yolk
- 1 tsp vanilla extract or vanilla sugar (recipe included under Hungarian Recipes)
- 1/4 cup of sugar
- Mix really well with a whisk leaving no clumps of flour.
- If needed add a little water - batter should be pourable and thinner than pancake mix
- Cover with plastic wrap and allow to sit at room temperature for 1/2 hour
- In a medium sized frying or crepe pan coat and heat on medium with a small amount oil
- In the heated pan pour in about 1/8 cup of batter
- Immediately swirl pan around to evenly distribute batter to a thin layer
- Heat until edges are lightly golden brown - you can use ar spatula to gently lift an edge to check for doneness
- Flip and finish cooking - this will be quicker than the first side.
- When done, slide the crepe on a plate, set aside and keep covered to prevent drying out
- Continue until all the batter is used
- Mash your cottage cheese well with a fork or potato masher.
- Add the rest of ingredients and mix well.
- Add a little orange or lemon zest (optional)
- Add about 1-2 tbsp to a crepe
- Roll, folding the sides inside
- Add about a tbsp of butter to the non-stick pan
- Heat the filled crepe on medium heat for about 10 mins or desired doneness.
- The French have a saying "The first crepe goes to the dogs" - The first crepe is almost always a trial and you may have to adjust the amount of batter you use or further thin the batter to make a proper thin crepe.
- For a savory meal, fillings might include such things as fried vegetables, fried chicken, minced meat, and a variety of added ingredients such as potatoes, mushrooms, cabbage, or ham.