Polish Crepes Recipe - Thick Nalesniki

Tookapic / Pixabay
Prep: 10 mins
Cook: 20 mins
Plus: 30 mins
Total: 60 mins
Servings: 12 servings
Nutrition Facts (per serving)
69 Calories
3g Fat
9g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 69
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 7%
Cholesterol 22mg 7%
Sodium 75mg 3%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 0%
Calcium 30mg 2%
Iron 1mg 3%
Potassium 48mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Polish naleśniki are crepe-like pancakes. They can be made thick or thin. This recipe is for the thicker variety that are very substantial and can be eaten as a main course. When naleśnik are filled with jam, fruit, or sweet or savory fillings, they are known as blintzes, but the name remains the same in Polish—nalesniki.

Hungarians call crepes palacsinta, Serbs, and Croatians call them palachinke, Lithuanians call them naliesnikai, Ukrainians call them nalysnyky, and in Romanian, it's clatita.


  • 1 cup milk

  • 1 large egg, beaten 

  • 1 cup all-purpose flour

  • 1/3 cup water

  • 1/4 teaspoon salt

  • 2 tablespoons melted butter

Steps to Make It

  1. In a blender or food processor, combine all ingredients until smooth. Transfer to a pitcher, cover with plastic wrap and let rest for 30 minutes so the liquid can be absorbed by the flour.

  2. Using a 2-ounce ladle, portion out batter into a nonstick crepe pan or small skillet that has been lightly brushed with butter. Rotate pan and swirl batter until it covers the entire bottom of pan. Cook until lightly brown or spotted brown on the underside. Turn and cook second side until light brown.

  3. Remove to waxed paper or parchment paper and repeat with remaining batter and butter. Serve immediately or wrap and freeze up to one month.

  4. Place 2 heaping tablespoons filling on each nalesniki and fold the sides in first and then bottom, rolling away from yourself, as for an eggroll or burrito.

  5. Filled nalesniki may be panfried in butter or baked in a buttered casserole dish until the filling is set. Some prefer to dip their nalesniki in beaten egg and then in fine, dry breadcrumbs, and then fry in butter or a small amount of hot oil until golden on all sides.