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Polish Crepes Recipe - Thin Naleśniki

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Blueberry crepes
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Polish naleśniki (nah-lesh-NEE-kee) are crepe-like pancakes that can be made thin, as in this recipe, or thick. When they are filled with jam, fruit, or sweet or savory fillings, they are known as blintzes, but the name in Polish remains the same.

Hungarians call crepes palacsinta, Serbs and Croatians call them palachinke, Lithuanians call them naliesnikai, Ukrainians call them nalysnyky, and in Romanian, it's clatita.

Check here for nalesniki, pierogi and uszka filling recipes.

Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried.

Makes about 12 (9-inch) Polish thin nalesniki

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • Savory Thin Naleśniki:
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup lukewarm water
  • 2 large eggs
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • .
  • Sweet Thin Naleśniki:
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup lukewarm water
  • 2 large eggs
  • 2 tablespoons butter, melted
  • 1 1/2 tablespoons sugar
  • Pinch salt

Preparation:

  1. In a blender or food processor, combine all ingredients until smooth. Transfer to a pitcher, cover with plastic wrap and let rest for 30 minutes so the liquid can be absorbed by the flour.

  2. Using a 2-ounce ladle, portion out batter into a nonstick crepe pan or small skillet that has been lightly coated with butter. Rotate pan and swirl batter until it covers the entire bottom of pan. Cook until lightly brown or spotted brown on the underside. Turn and cook second side until light brown. See these step-by-step crepe-making instructions.

  3. Remove to waxed paper or parchment paper and repeat with remaining batter and butter. Serve immediately or wrap and freeze up to 1 month.

  4. Use the savory nalesniki recipe for savory fillings and the sweet nalesniki recipe for sweet fillings. Place 2 heaping tablespoons filling on each nalesniki and fold the sides in first and then bottom, rolling away from yourself, as for an eggroll or burrito.

  5. Filled nalesniki may be panfried in butter or baked in a buttered casserole dish until the filling is set. Some prefer to dip their nalesniki in beaten egg and then in fine, dry bread crumbs. They are then fry in butter or a small amount of hot oil until golden on all sides.

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