|Nutritional Guidelines (per serving)|
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
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.
Using a 2-ounce ladle, portion out batter into a nonstick crepe pan or small skillet that has been lightly coated with butter.
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.
Remove to waxed paper or parchment paper and repeat with remaining batter and more butter if using.
Filled naleśniki can be pan-fried in butter or baked in a buttered casserole dish until the filling is set.
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.