BreakfastBrunchDessert

Naleśniki (Polish Crepes)

Name: Naleśniki (Polish Crepes)
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: polish
Ingredients: 1 cup all-purpose flour; 1 cup milk; 0.5 cup water; 2 pcs large egg; 1 tbsp granulated sugar; 0.25 tsp salt; 2 tbsp vegetable oil; 1 tbsp vegetable oil

These delicate Polish crepes are perfect for breakfast or dessert. They are thin, soft, and can be filled with sweet or savory ingredients. This recipe yields a versatile base for many delicious meals.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 281 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 cupall-purpose flour
1 cupmilk
0.5 cupwater
2 pcslarge egg
1 tbspgranulated sugar
0.25 tspsalt

for batter

2 tbspvegetable oil

for frying

1 tbspvegetable oil

Equipment

plastic wrap · ladle · large bowl · spatula · frying pan · whisk

The method

Step by step

1
Whisk together the all-purpose flour, granulated sugar, and salt in a large bowl.
About 1 min
2
In a separate bowl, lightly beat the large eggs.
About 1 min
3
Add the milk, water, and vegetable oil (for batter) to the beaten eggs and mix well.
About 1 min
4
Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Ensure there are no lumps.
About 3 min
Cook’s note: Whisking clockwise and then counter-clockwise can help break up lumps effectively.
5
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes. This allows the flour to hydrate fully, resulting in more tender crepes.
Cook’s note: You can prepare the batter the night before and store it in the fridge.
6
Heat a non-stick frying pan or crepe pan over medium heat. Lightly brush the pan with a small amount of the remaining vegetable oil (for frying).
About 2 min
Cook’s note: A 20-24 cm (8-9.5 inch) pan works best for traditional-sized crepes.
7
Pour a ladleful of batter into the hot pan, immediately tilting and rotating the pan to spread the batter evenly into a thin circle.
Cook’s note: The first crepe often doesn't turn out perfectly, so don't be discouraged.
8
Cook for about 1-2 minutes until the edges start to brown and the top appears set.
About 2 min
9
Carefully flip the crepe using a spatula and cook for another 30-60 seconds on the second side until lightly golden.
About 1 min
10
Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining batter.
Cook’s note: Stacking them helps keep them soft and pliable.
11
Repeat the process with the remaining batter, adding a tiny bit more vegetable oil to the pan if needed for each crepe.
About 15 min
12
Serve the naleśniki warm with your favorite sweet or savory fillings.
Cook’s note: Popular fillings include fruit jams, sweetened cottage cheese, or fresh fruit with whipped cream.

Per serving

Nutrition

72%Score

Calories: 280.9kcal
Protein: 8.3g
Carbs: 29.9g
Fat: 14.2g
Fibre: 0.8g
Sugar: 7.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover crepes in an airtight container in the refrigerator.

Reheating

Reheat crepes in a lightly oiled pan over medium heat for a minute per side, or microwave briefly until warm.