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Nalesniki Cienkie — 85 Comments

  1. Pals inky was the best thing about Lent when I was a kid. My grandmother made them on Fridays my favorite filling was lekvar. Thanks for the recipe it will be in my rotation this season. Tonight’s dinner haluski! And thanks for that recipe!

  2. My mom used to fill them with cottage cheese, cinnamon, and sugar. She also used the same sweet mixture with egg noodles. Guess that was because Grandpa always loved sweet foods!

  3. Thank you, Noreen! My roots are in Perth Amboy, having been born there, along with family and friends who live there. I am happy to be here on your page…this is a great group of people and I enjoy it very much!

  4. awwww Thank you Noreen!!! I appreciate your words and allowing me to partner with this group to share the ethnic recipes of the Slavic residents who were a very large part of Perth Amboy and surrounding cities and towns. These people came to the US after the two World Wars to find a better living and still hold onto their heritage. These new citizens were our parents, grandparents and great grandparents and we owe to them to keep our traditions alive thru our food, celebrations and holidays.

  5. I check in on, and share recipes with John Lipovsky 🙂 He has a great site with lots of wonderful recipes from all of the old Slavic nations, and some American recipes, too! I love his page! 😀

  6. I make palacsinta like you, Marie, except without sugar added…or with home made Apricot preserves…My mother always made with home made apricot preserves or lekvar…a little dusting of powdered sugar on top 😉

  7. We usually had strawberry jam on them, but sometimes when that wasn’t readily available, my mom would sprinkle sugar over them and lemon juice. that was pretty good too.

  8. If you read the article on the website it mentions how this recipe is closely related to other Slavic Nations including Hungary. My mom also made ours with jelly (my favorite was either grape or strawberry) but she also made a cheese filling for these.

  9. Jan, the good part… they’re so easy to make. Click the link above and check out the historical information about these and the recipe is there as well. I make them several times of the year to be different.

  10. My friends, click the link above and read about the names that other Slavic nations gave to the same type of crepe. Remember, almost all the recipes posts include some background information – not just is the recipe there. I enjoy learning as much of my heritage as possible since I am a 2nd generation born American and don’t have the benefits of having my immigrant grandparents still living. 🙁 For me, food and history keep me connected. 🙂

  11. When I make something in my kitchen that is part of my heritage I like to know more about it. So, remember, when I put a recipe on the website I attempt to research the history of the “dish” and include a little information for all to have as well.

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