(NALESNIKI Z TRUSKAWKAMI)
From the Kitchen of Ann Rakszawski
1 qt. fresh strawberries, hulled, washed and drained
Granulated or confectioner�s sugar
1 c. skim milk
1 egg
2 tsp. salad oil
� tsp. salt
1 slightly heaped c. sifted flour
Approximately 1 c. water
Slice strawberries into a bowl and sprinkle with sugar (or artificial sweetener). Toss gently and let stand at room temperature at least 30 minutes.
In a clean bowl, combine milk, egg, oil, salt and beat with whisk. Add flour a little at a time, beating constantly until batter is smooth. Beat in water, but only as much as needed to get a thin batter that spreads easily along bottom of skillet. Fry nale?niki in a fairly hot 7 to 10 inch non-stick skillet sprayed with vegetable spray until golden-brown on bottom. Flip over and fry other side to roughly the same color. Place fried cr�pes on inverted dinner plate one on top of the other until batter is used up. Drain strawberries, reserving liquid. Spread strawberries on cr�pes, leaving 1-inch margin all round, and roll up. Place on serving platter and pour reserved strawberry liquid over them. Serve with low-fat or non-fat plain yogurt. You may also dust with confectioner�s sugar. Note: For hot nale?niki, place filled cr�pes in vegetable sprayed, non-stick baking dish side by side. Cover and bake in pre-heated 325� oven for 20 minutes.
SMACZNEGO!