Polish Sweet or Savory Crepes (Thin Naleśniki) Recipe

Blueberry crepes
Ray Kachatorian / Photodisc / Getty Images
Ratings (51)
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 12 Polish Crepes (12 servings)
Nutritional Guidelines (per serving)
103 Calories
7g Fat
7g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 Polish Crepes (12 servings)
Amount per serving
Calories 103
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 16%
Cholesterol 86mg 29%
Sodium 158mg 7%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 2%
Protein 4g
Calcium 56mg 4%
*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 (nah-lesh-NEE-kee) are crepe-like pancakes that can be made thin, as in this recipe, or thick as in this Polish crepe recipe.

This basic recipe can be filled with sweet or savory fillings but if you like a sweeter pancake for desserts, add 1 1/2 tablespoons sugar and reduce the salt to a pinch.

Once filled and rolled, they can be baked or pan-fried, or dipped in beaten egg and breadcrumbs and fried.


  • 1/2 cup flour (all-purpose)
  • 1/2 cup milk
  • 1/4 cup water (lukewarm)
  • 2 large eggs
  • 2 tablespoons butter (melted)
  • 1/2 teaspoon salt
  • Optional: 1 tablespoon butter for frying

Steps to Make It

  1. In a blender or food processor, combine flour, milk, water, eggs, butter, and salt 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 coated with butter.

  3. Immediately rotate pan and swirl batter until it covers the entire bottom of the pan. Cook until lightly brown or spotted brown on the underside. Turn and cook the second side until light brown.

  4. Remove to waxed paper or parchment paper and repeat with remaining batter and more butter if using.

  5. Place 2 heaping tablespoons of savory filling or sweet filling on each naleśniki and fold the sides in first and then fold the bottom up, rolling away from yourself, as for an egg roll or burrito.

  6. Filled naleśniki can be pan-fried in butter or baked in a buttered casserole dish until the filling is set.

  7. 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.

Note:  Unfilled pancakes can be wrapped and frozen for up to 1 month.

More Eastern European Pancakes

Hungarians call crepes palacsinta, Serbs and Croatians call them palačinke, Bulgarians call them palachinki, Czechs and Slovaks call them palačinky, Slovenians call them palačinke, Lithuanians call them naliesnikai or blynai, Ukrainians call them nalysnyky or mlyntsi, Russians call them krepy or thin bliny, and in Romanian, it's clatite.