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A photo of a plate of Polish pancakes called Nalesniki

Naleśniki Delicious Polish Sweet or Savoury Crepes

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Naleśniki, the delicate Polish crepes, has long been revered for their thin, tender texture and ability to complement a wide range of sweet and savoury flavours. Mastering these delectable pancakes requires a keen understanding of batter composition and precise cooking techniques.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 pancakes
Course: Breakfast, Dessert, lunch, Main Course
Cuisine: Polish
Calories: 153
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 1 cup flour may be replaced by oat flour
  • 2 large eggs
  • 1 cup milk 2% or higher is recommended
  • 3/4 cup unflavoured carbonated water tap water may be substituted
  • 1 pinch salt
  • 1 tsp sugar
  • 3 tbsp melted unsalted butter vegetable oil may be sustituted

Method
 

  1. Add flour, eggs, milk, water, and salt to a large bowl, and mix with a hand mixer until you have a smooth, lump-free batter.
  2. At this stage, incorporate the butter or vegetable oil into the mixture, setting a portion aside for the purpose of greasing the pan.
  3. Heat a non-stick pancake pan over medium heat. Pour in the batter, swirling the pan to help it spread.
  4. When the pancake starts pulling away from the edges and the top is no longer runny, flip it and cook on the other side.
  5. Transfer to a plate lined with a kitchen towel. Fold the towel over to keep the pancakes warm. Cook the remaining batter until all used up.
  6. Serve warm with the filling of your choice, such as jam, honey, sour cream, or sweetened condensed milk

Nutrition

Calories: 153kcalCarbohydrates: 22gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 81mgSodium: 62mgPotassium: 130mgFiber: 1gSugar: 3gVitamin A: 187IUVitamin C: 0.01mgCalcium: 75mgIron: 2mg

Notes

The batter must have the right consistency, or it will not cook properly. Depending on whether the batter is too thick or too thin, you may need to add more flour or water; however, do so in small batches. Resting the batter at room temperature for a minimum of 20-30 minutes is essential so that any lumps left can dissolve. The rested batter will produce thinner, tender pancakes.

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