Polish-style Stuffed Crepes

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 1/4 cups (300ml) milk 1 1/4 cups (300ml) milk
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons vegetable oil, divided 2 tablespoons vegetable oil, divided
• Filling options: cheese, mushrooms, spinach, meat (choose one or combine as desired) Filling options: cheese, mushrooms, spinach, meat (choose one or combine as desired)
• Sour cream and fresh herbs, for serving Sour cream and fresh herbs, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 8g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, eggs, milk, and salt until smooth. Let the batter rest for 10 minutes.
2. 2.
   Heat a non-stick skillet over medium heat and brush it with a small amount of vegetable oil.
3. 3.
   Pour a ladleful of the batter into the skillet, swirling it around to evenly coat the bottom. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown.
4. 4.
   Flip the crepe and cook for another 1-2 minutes until the other side is golden brown. Repeat with the remaining batter, adding more oil to the skillet as needed.
5. 5.
   Once all the crepes are cooked, prepare the desired filling by sautéing the ingredients until cooked through and flavorful.
6. 6.
   Spoon a portion of the filling onto each crepe and fold it into a triangle or roll it up.
7. 7.
   Serve the stuffed crepes with a dollop of sour cream and a sprinkle of fresh herbs.

Treat your ingredients with care...

• Cheese — Use a variety of cheeses such as cheddar, mozzarella, or feta for different flavor profiles.
• Mushrooms — Sauté the mushrooms with garlic and herbs for enhanced taste.
• Spinach — Wilt the spinach before adding it to the filling to remove excess moisture.
• Meat — Cook the meat with onions and spices for added flavor.

Tips & Tricks

• Make the batter ahead of time and refrigerate it for a few hours or overnight for even better crepes.
• Use a non-stick skillet to ensure the crepes don't stick.
• Adjust the thickness of the crepes by adding more or less milk to the batter.
• Experiment with different fillings to find your favorite combination.
• Serve the crepes immediately after filling to maintain their texture.

Serving advice

Serve the Polish-style stuffed crepes hot, accompanied by a side of fresh salad or pickles for a balanced meal.

Presentation advice

Arrange the stuffed crepes on a platter, garnish with a sprinkle of fresh herbs, and serve with a dollop of sour cream on top for an appetizing presentation.