Polish Crêpes (Naleśniki)

As thin and delicious as their French cousins. Polish naleśniki (nah-lesh-NEE-kee) are crepe-like pancakes that can be served with either sweet or savory fillings. Filled and rolled they can also be baked or coated with breadcrumbs and fried.

Enjoy these crepes for breakfast or brunch. Serve them warm with your favorite jam, sprinkled with confectioners’ sugar, drizzled with maple syrup or spread with my salted caramel.

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Polish Crêpes (Naleśniki)

  • Servings: 8 - 10 pancakes
  • Difficulty: easy
  • Print


  • 250 g / 8.8 oz of all-purpose flour
  • 300 ml / 10.1 fl oz of milk
  • 4 eggs
  • a pinch of salt
  • butter for greasing the pan.


  1. Sift flour with a pinch of salt into a large mixing bowl. Pour in milk while stirring and continue to whisk until a smooth batter forms. Stir in the eggs vigorously. If clumps form, strain the batter through a fine sieve.

  2. Set the batter aside to rest for 20 minutes.

  3. Heat a lightly buttered crepe pan or nonstick skillet over medium-high heat. Using a soup ladle pour the batter onto the pan. Immediately tilt the pan with a circular motion so that the batter coats the surface evenly and thinly.

  4. Cook the pancake for about 2 minutes until the bottom is light brown or spotted brown. Loosen with a spatula, turn and cook the other side. Transfer the crepe onto a plate and repeat with the remaining batter. You may need to recoat the pan with butter as you cook the crepes.

Tip: Keep the pancakes warm until serving in a preheated oven (100°C / 212°F) on a large plate covered with a lid.


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