|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||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.|
Polish naleśniki (nah-lesh-NEE-kee) are crepe-like pancakes that can be made thin, as in this recipe, or as a thick Polish crepe. They can be enjoyed with either sweet or savory fillings. Every Eastern European country has its version of pancakes or crepes. such as Croatian palačinke, Serbian palacinke, Polish naleśniki, and Hungarian palacsinta.
Once filled and rolled, they can be baked or pan-fried. Another variation is to dip them in beaten egg and breadcrumbs before frying or baking.
Fillings can be as simple as your favorite jam, preserves, or fresh fruit such as berries. Spread them with some Nutella and add banana slices. You can also make a sweet cheese filling using farmers cheese and cream cheese sweetened with sugar and vanilla. You can top them with a fruit compote or a drizzle of chocolate or caramel sauce. Cream cheese also lends itself to savory fillings, especially when flavored with onions, garlic, or herbs.
Enjoy these crepes for breakfast or brunch. Making a platter of them will please your guests.
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup water, lukewarm
2 large eggs
2 tablespoons unsalted butter, melted
1/2 teaspoon fine salt
1 tablespoon unsalted butter, for frying
Gather the ingredients.
In a blender or food processor, combine flour, milk, water, eggs, butter, and salt and process until smooth.
Transfer batter to a pitcher. Cover pitcher with plastic wrap and let rest for 30 minutes so liquid can be absorbed by the flour.
Heat a crepe pan or small skillet over medium heat and lightly coat with butter. Using a 2-ounce ladle, spoon one portion of batter into pan.
Immediately rotate pan and swirl batter until it covers the entire bottom of the pan. Cook until crepe is lightly brown or spotted brown on underside. Flip and cook second side until it is light brown.
Remove crepe to waxed paper or parchment paper and repeat with remaining batter. You may need to recoat pan with butter as you cook crepes.
Filled naleśniki should then be pan-fried in butter over medium-high heat or baked in a buttered casserole dish at 350 F until the filling is set.
- Save time and make ahead by preparing the crepe batter and the filling, and storing them separately in airtight containers in the refrigerator for up to two days.
- Cooked crepes can be stored in the fridge for up to three days.
- Unfilled pancakes can be wrapped and frozen for up to one month.
- For a sweeter crepe for desserts, add 1 1/2 tablespoons sugar and reduce the salt to a pinch.
- Some prefer to dip their naleśniki in beaten egg and then in fine, dry breadcrumbs. They are then fried in butter or a small amount of hot oil until golden on all sides.