Nalesniki Recipe (Polish Crepes and Pancakes)

Quick Summary: Nalesniki are thin Polish crepes made from a simple batter of flour, eggs, milk, and sparkling water. The sparkling water keeps them light and tender. This recipe makes 10 crepes and works with sweet fillings like farmer's cheese or jam, as well as savory ones.

What are nalesniki?

Naleśniki (pronounced naleshneekey) are thin Polish crepe-like pancakes, served with sweet or savory fillings for breakfast, brunch, or dessert.

Similar to blintzes, palacsinta, and clătite, they date back to 1871 when egg whites were folded into the batter. Today, Polish crepes are made with whole eggs and updated for modern tastes.

Interestingly, the terms Polish crepes and Polish pancakes are used interchangeably. They both mean naleśniki. But thanks to the addition of sparkling water, they're lighter than typical pancakes.

Why you'll love this recipe

• Light and tender: sparkling water makes the batter airier than regular pancakes.
• Simple pantry batter: flour, eggs, milk, and water are all you need.
• Sweet or savory: fill with farmer's cheese and jam, or ham and mushrooms.
• Make-ahead and freezer-friendly: the crepes keep in the fridge and freeze well.
• A Polish classic: naleśniki are a traditional breakfast, brunch, and dessert across Poland.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Read about crepe ingredients before you start.

• Flour: Use all-purpose. If using measuring cups, sift the flour after measuring it.
• Sugar & flavoring: Vanilla sugar, granulated sugar, or a few drops of vanilla extract for sweet crepes. Omit for savory crepes.
• Salt: Enhances flavor.
• Eggs: Large, at room temperature.
• Milk: Whole milk, or low-fat/plant-based milk (almond, oat, etc.).
• Sparkling water: Makes pancakes lighter. You can use plain water instead.
• Butter/oil: Melted butter makes batter pliable. You can use vegetable or coconut oil as a substitute.

Equipment

A few basic tools make Polish crepes easier to prepare:

• Crepe pan or nonstick skillet
• Large mixing bowl
• Flour sifter
• Hand whisk or blender
• Fine-mesh sieve
• Ladle or small measuring cup
• Flexible turner or crepe spatula

How to make nalesniki

Step 1. Sift the flour into a large bowl. Add a pinch of salt and optional vanilla sugar, then whisk to combine.

Step 2. Add the eggs and whisk, then gradually mix in the milk and sparkling water until the batter is thin, like heavy cream.

Step 3. Strain the batter through a fine-mesh sieve, cover, and let it rest for 30 minutes. If you are short on time, cook right away.

Pro tip: Check the batter's consistency by lifting a spoonful and letting it run off. It should coat the back of the spoon smoothly.

Step 4. Heat a crepe pan over medium-high heat. Stir the batter, pour a small ladle into the center, and tilt the pan to spread it evenly.

Step 5. Cook for 40-50 seconds until the edges brown, then flip and cook the other side for a few seconds.

Step 6. Remove the crepe and repeat with the remaining batter, stacking the cooked crepes and keeping them covered to stay warm.

Expert tips

1. Read about basic crepes to learn all the tips and tricks.
2. To make the batter, use a blender: blend for a few minutes until smooth. 
3. Make sure to heat the pan well, since the first crepe is often unsuccessful due to poor heat spread over the pan.
4. If you plan to make Polish croquettes (krokiety in Polish), pour a little more batter into the pan to cook thicker pancakes. 

Recipe variations

This batter is easy to adapt to how you like your naleśniki:

• Naleśniki z serem (with cheese): the classic filling is sweetened farmer's cheese or twaróg mixed with sugar, an egg yolk, and a little vanilla, rolled up and pan-fried in butter.
• Dairy-free: use almond or oat milk and vegetable or coconut oil in place of milk and butter.
• Extra light: replace some of the milk with more sparkling water or seltzer for an airier crepe.
• Savory krokiety: pour a little more batter for thicker pancakes, fill with meat or mushrooms, then bread and fry them.
• Sweet toppings: serve with jam, fruit, sweetened whipped cream, or a dusting of powdered sugar.

How to serve Polish naleśniki

Naleśniki are best eaten warm. Typical fillings for Polish crepes include twaróg cheese, which resembles farmer's cheese. Such pancakes are also called Polish blintzes or naleśniki z serem (Polish crepes with cheese).

Sweet options include jam, fruit, Nutella, homemade condensed milk, sweetened whipped cream, applesauce, maple syrup, or ice cream. Savory fillings include smoked salmon, ham, mushrooms, spinach, and feta.

For an authentic touch, fold filled crepes into triangles (half, then half again) and pan-fry in butter or clarified butter until golden.

Storing & freezing

Store Polish crepes in the fridge, covered with plastic wrap or in an airtight container, for 2-3 days.

To freeze, separate each crepe with parchment and wrap in cling film and foil for up to 3 months, or freeze filled crepes individually for 1 month.

Thaw overnight in the fridge, then reheat in a 355°F (180°C) oven for 5-10 minutes or in the microwave in 20-second intervals.

Recipe FAQ

What are nalesniki?
Naleśniki are thin Polish crepes, sometimes called Polish pancakes. They are made from a light batter and served with sweet or savory fillings for breakfast, brunch, or dessert.

What is the difference between Polish crepes and Polish pancakes?
In Poland, the two terms are used interchangeably, and both mean naleśniki. They are thinner than American pancakes because the batter has no leavening and often includes sparkling water.

What is the difference between nalesniki and French crepes?
They are very similar, but Polish naleśniki often use sparkling water for a lighter texture and are traditionally filled with sweet farmer's cheese. French crepes, by contrast, tend to use butter and sugar.

What cheese is used in naleśniki z serem?
The classic filling is twaróg, a Polish farmer's cheese, sweetened with sugar and vanilla. Ricotta or a well-drained cottage cheese make good substitutes outside Poland.

Why do you add sparkling water to the batter?
Sparkling water adds tiny bubbles that make the crepes lighter and more tender. You can use plain water instead, but the texture will be slightly denser.

Can you freeze Polish crepes?
Yes. Stack plain crepes with parchment between them, wrap well, and freeze for up to 3 months. Thaw overnight in the fridge and reheat before filling.

How many calories are in one nalesnik?
Each crepe has about 158 calories, based on the recipe as written.

Love crepes or pancakes? Try these next!

• Basic Crepes
• Authentic French Crepes
• Clatite (Romanian Pancakes)
• Banana Nutella Crepes
• Galette Bretonne
• Vanilla Dutch Baby

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.