|Nutritional Guidelines (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 salt
1 tablespoon unsalted butter, for frying
Gather the ingredients.
In a blender or food processor, combine the flour, milk, water, eggs, butter, and salt and then process until smooth.
Transfer the batter to a pitcher. Cover the pitcher with plastic wrap and let it rest for 30 minutes so the 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 the batter into the pan.
Immediately rotate the pan and swirl the batter until it covers the entire bottom of the pan. Cook until the crepe is lightly brown or spotted brown on the underside. Flip and cook the second side until it is light brown.
Remove the crepe to waxed paper or parchment paper and repeat with the remaining batter. You may need to recoat the pan with butter as you cook the crepes.
Filled naleśniki can be pan-fried in butter or baked in a buttered casserole dish until the filling is set. Serve your naleśniki and enjoy.
- Save time and Make Ahead: Prepare the crepe batter and the filling and store 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.