Naleśniki z serem i rodzynkami

Ingredients · 4 servings

• 200 gWheat flour, sifted
• 2Egg, beaten
• 400 mlMilk, room temperature
• 500 gFarmer's curd cheese, crumbled
• 80 gRaisin, plumped and drained
• 1 pkgVanilla sugar
• 60 gClarified butter, melted and divided
• 1 pinchSalt
• 150 mlWater, warm

Equipment

stovetop, mixing bowl, whisk, ladle, nonstick pan, spatula, small bowl, fork, sieve, plate, spoon, tablespoon

Instructions

1. 1
   Mise En Place

   Gather and measure all ingredients; set out a mixing bowl, whisk, ladle, nonstick pan, spatula, small bowl, fork, sieve, and plate. · 5 min

   What to look for: Ingredients are measured and tools are within reach.

2. 2
   Plump Raisins

   Soak the raisins in warm water for 10 minutes, then drain them well so the cheese filling stays thick and not watery. · 10 min

   What to look for: Raisins look swollen and glossy.

3. 3
   Mix Batter

   Whisk wheat flour, eggs, milk, salt, and 20 g melted clarified butter until smooth, thin, and pourable. · 5 min

   What to look for: Batter is smooth and runs easily from the whisk.

4. 4
   Rest Batter

   Rest the batter for 15 minutes at room temperature, then whisk briefly to restore an even, thin consistency before frying. · 15 min

   What to look for: Batter coats the ladle lightly without thick clumps.

5. 5
   Fry Crepes

   Heat a buttered nonstick pan, ladle in thin batter, swirl fast, and fry each crepe until both sides are lightly golden. · 18 min

   What to look for: Crepes have pale golden spots and flexible edges.

6. 6
   Mix Filling

   Crumble the farmer's curd cheese with a fork, then mix in vanilla sugar and the drained raisins until evenly speckled. · 5 min

   What to look for: Filling is crumbly, moist, and dotted with raisins.

7. 7
   Fold Envelopes

   Place about 2 tbsp cheese filling on each crepe, spread slightly, then fold the sides in and close into neat envelopes. · 8 min

   What to look for: Each crepe is folded flat with the filling enclosed.

8. 8
   Brown Filled Crepes

   Fry the filled crepes in remaining clarified butter until golden, sealed, and warm through, turning carefully once. · 7 min

   What to look for: Crepes are crisp at the edges with golden sealed seams.

9. 9
   Serve Hot

   Serve the crepes hot, with their crisp buttery edges and soft twaróg-raisin centers still fragrant from the pan. · 2 min

   What to look for: Crepes are steaming lightly and hold their folded shape.