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Full Online Book HomeLearning KitchenPolish - Dessert - Lemon Cheesecake Crepes (nalensniki Z Sernikiem)
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Polish - Dessert -  Lemon Cheesecake Crepes (nalensniki Z Sernikiem) Post by :jjarrett Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2902

Click below to download : Polish - Dessert - Lemon Cheesecake Crepes (nalensniki Z Sernikiem) (Format : PDF)

Polish - Dessert - Lemon Cheesecake Crepes (nalensniki Z Sernikiem)

1 egg
1/2 cup milk
1 1/4 cup water
2 T melted butter
1 1/2 cup flour
salt and white pepper

For crepes, combine all ingredients and beat with mixer. You want the consistency of hot chocolate when it is melted. (Some days you might need more flour or more water.)

Heat 7 1/2 inch nonstick crepe pan or saute pan. Very lighty rub pan with oil (you only need to do this every 4 or 5 crepes). Pour a small amount of batter into center of pan and tilt pan to spread batter. Add more batter if you need but you want it very very thin.

Cook til edges begin to brown or curl up and it appears dry ... flip over and briefly cook
that side. Remove. Continue til batter is done. Set crepes aside.

Lemon Cheesecake Filling: (you can add raspberries or blueberries or strawberries if you like too. Or top them with

16 oz cream cheese, softened
1/4 cup sugar
1/4 cup powdered sugar
juice of two lemons
1 tsp vanilla extract
1 tsp lemon extract
2 T lemon zest

1/4 cup butter
1/4 cup brown sugar packed
1/4 cup lemonade or orange juice

Beat first 7 ingredients til smooth and creamy. Set aside.

In large skillet add ingredients after crepes and heat through, mixing well. Turn off heat.

Take one crepe fill with 2 large T of filling. Smooth out. Fold in one side about 1 to 2 inches and fold in other side. On one side that is not folded over; roll up crepe and set aside. Fill all crepes.

Heat skillet again and put crepes in juice and heat through on each side about 4 to 5 minutes. Serve with ladled over juice and whipped cream, sprinkled with cinnamon or berries of choice.

These crepes can be made up to 4 days advance and then cooked through. Can be reheated in microwave also.
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5 cups milk 2 cups rice, cooked 1/2 lb. blanched Almonds, finely ground 1/4 cup raisins or currants 1/3 cup sugar 1 tsp. almond extract Heat milk just to simmering in a large saucepan. Add all the ingredients; stir until well mixed. Cook over low heat 3 to 5 minutes. Serve hot as is traditional for Christmas, or chill before serving.

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The term "Polish crumbly dough" ("kruche ciasto polskie") is used to describe pastry dough made with sieved hard-boiled eggs which frequently form the basis for mazurkas. It also makes tasty cookies, of which these are an example. 3 cups flour2 sticks butter or margarine3 egg yolks, cooked and sieved3/4 cup powdered sugar1/2 to 3/4 cup red currant jellyPreheat oven to 350° F.Sift flour onto board, cut in butter or margarine, and dice with knife until groat-like. Add 3 cooked, sieved egg yolks and sift in powdered sugar, quickly working ingredients into a dough. Place in a bowl, cover, and chill