* 1/2 cup all-purpose flour
* 1/2 cup milk
* 1/4 cup lukewarm water
* 2 large eggs
* 2 tablespoons butter, melted (for the pan)
* 1 tablespoon sugar
* 1/4 tsp vanilla extract
* 1/4 tsp salt
*6-8 inch pan
*silicone spatula or wood crepe paddle
*1/4c dry measuring cup or 1 oz ladle
1. In a blender, combine all the ingredients (not the butter) and blend until smooth. Cover and refrigerate for 30 minutes for best results – you can skip this step, but your Nalesniki will have a raw flour taste to it! It will also have lumps, which will cause holes. I DON’T LIKE TO SKIP THIS STEP. You could strain out the lumps, but that is wasteful. 🙂
2. Heat a six- to eight-inch non-stick pan over medium heat. For pouring batter into the pan, I use either a 1-oz ladle, or a 1/4C measuring cup. Use a nonstick pan, and very little melted butter. My secret is to warm the pan ahead of time, then lower the flame to medium and pour on the batter!
3. Pour 1/4 cup of batter onto the pan. Swirl your pan (this is the “flick of the wrist” part!) until you have a thin layer of batter on the bottom of the pan. Cook until it starts to pull away a little from the sides of the pan. You can use your spatula to gently lift an edge to check for doneness.Turn and cook the other side until done, and is a nice slightly light brown.
4. slide your finished masterpiece onto a plate! These delicious Nalesniki will keep for up to a month in the freezer or can be served immediately.
5. To serve, slather your choice of filling (I recommend 1/8 cup of filling, but my kids MAY have a differing opinion!) from this point, you can either roll them up or fold into quarters. I like to serve with fresh orange juice and fruit salad. Heck, the fruit salad tastes great IN the Nalesniki! 😀 Sometimes we will drizzle a little melted chocolate over the top and fill with fresh sliced strawberries. The possibilities are endless!