As thin and delicious as their French cousins. Polish naleśniki are culinary allrounders and can be served with either sweet or savory fillings. Filled and rolled they can also be baked or coated with breadcrumbs and fried. The batter is very easy to make; simply combine all ingredients in a mixing bowl and whisk into a smooth batter.
Enjoy these crêpes for breakfast or brunch. Serve them warm with your favorite jam, sprinkled with confectioners’ sugar, or drizzled with maple syrup.
Naleśniki (Polish Crêpes)Course: Breakfast, BrunchCuisine: PolishDifficulty: Medium
Perfect lacy-brown crêpes every time.
230 g all-purpose flour
250 ml whole milk
250 ml sparkling water, alternatively plain water
4 tablespoons butter, melted and cooled down, alternatively sunflower or canola oil
a pinch of salt
- Combine all ingredients in a large mixing bowl and whisk until the batter is smooth, without any clumps.
- Set the batter aside to rest for 30 minutes.
- Heat a very lightly greased crêpe pan or a large, 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.
- Cook the pancake for about 40 – 50 seconds, until the bottom is light brown or spotted brown. Gently loosen the crêpe with a spatula, flip it and cook the other side for about 30 – 40 seconds. Transfer the crêpe onto a plate and repeat with the remaining batter. You may need to recoat the pan with oil as you cook the crêpes.