Polskie Nalesniki (Polish Pancakes)
Delicate Polish crêpes, foldable and versatile — breakfast or dessert, always comforting.
- Total
- 30 min
- Serves
- 4
Poland's thin pancakes: a simple egg-milk-flour batter cooked into delicate crêpes, rolled around sweet cheese or jam or served savory. Naleśniki are endlessly versatile Polish comfort — soft, foldable and equally at home at breakfast or dessert. Fill them however you like; the tender pancake is the constant.
Ingredients
- 1 cup Flour
- 2 Eggs
- 1 cup Milk
- 3/4 cup Water
- Pinch Salt
- 1 tsp Sugar
- 3 tbs Butter
Instructions
- Add flour, eggs, milk, water, and salt in a large bowl then mix with a hand mixer until you have a smooth, lump-free batter.
- At this point, mix in the butter or the vegetable oil. Alternatively, you can use them to grease the pan before frying each pancake.
- Heat a non-stick pan over medium heat, then pour in the batter, swirling the pan to help it spread.
- When the pancake starts pulling away a bit from the sides, and the top is no longer wet, flip it and cook shortly on the other side as well.
- Transfer to a plate. Cook the remaining batter until all used up.
- Serve warm, with the filling of your choice.
Nutrition (per serving)
- Calories
- 220
- Protein
- 7 g
- Fat
- 9 g
- Carbs
- 30 g
Adapted from tasteatlas.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
