Polish Sweet or Savory Crepes (Thin Naleśniki)

Blueberry crepes
Ray Kachatorian / Photodisc / Getty Images
  • 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
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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 as a thick Polish crepe. They can be enjoyed with either sweet or savory fillings.

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.

Ingredients

  • 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. Gather the ingredients.

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

  3. Using a 2-ounce ladle, spoon one portion of the batter into a nonstick crepe pan or small skillet that has been lightly coated with butter.

  4. Immediately rotate 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. Turn and cook the second side until it is light brown.

  5. 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.

  6. 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.

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

  8. Serve your naleśniki and enjoy!

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

Variations

  • 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.

More Eastern European Pancakes

Crepe-like pancakes abound throughout Eastern Europe. When you're traveling, look for them by these names:

  • Hungarians call them 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
  • Romanians call them clatite.

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