Ingredients: |
Ingredients: Grandma Tess Polachinkas
Mix the following ingredients together with beater until smooth or in a blender and pulse 10 seconds only
3 eggs
1 teaspoon salt
1 cup flour
1 ½ cups milk
2 tablespoons butter melted
Note: batter makes 7 - 9 depending on size of pan
Refrigerate preferably overnight or a couple hours before making
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour or overnight. Grandma did overnight. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a 10-inch nonstick pan over medium heat and coat it with butter. Heat the butter until it begins to sizzle. Pour a /4 cup of batter into the center of the crepe pan or for a large non-stick pan use 1/3 cup batter and swirl to spread evenly.
Cook until the edges of the crepe begin to turn up or a little brown, about 45 seconds, then flip. Cook for another 30 seconds and remove to a cutting board. Lay each crepe out flat so it can cool. Continue until all batter is gone.
Once the crepes have cooled, you can stack them, separated with sheets of parchment paper, and store in zip-top plastic bags in the refrigerator for several days or in the freezer for up to 1 month. You dont need to separate them with parchment paper. When using frozen polachinakas, thaw on a rack before gently peeling apart
Frozen polachinkas that are wrapped in foil heat in 250 degree oven.
Grandma filled with cottage cheese. I do both cottage cheese and ricotta (you can add 1/3 of cream cheese to ricotta and ½ tea vanilla)
Good with apricot jam, Nestles chocolate, Nutella
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