Learn how to make nalesniki, traditional Polish crepes, sometimes called Polish pancakes. These homemade, thin, and tender crepes are perfect for sweet or savory fillings.
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.
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Nalesniki recipe
Almost every Eastern European country has its version of crepes or pancakes, and Poland, with naleśniki, is not an exception.
Interestingly, the terms Polish crepes and Polish pancakes are used interchangeably. They both mean naleśniki. But thanks to the addition of sparkling water, they are lighter and more delicate than typical pancakes.
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.
How to make nalesniki
Sift flour into a large bowl, add a pinch of salt and optional vanilla sugar, and whisk. Add eggs, then gradually mix in milk and water until the batter is thin, like heavy cream. Strain through a fine-mesh sieve, cover, and let rest 30 minutes (or cook immediately if short on time).
Pro tip: Check the batter's consistency by lifting a spoonful and letting it run off. It should smoothly cover the surface of the spoon.
Heat a crepe pan over medium-high heat. Stir the batter, pour a small ladle into the center, and tilt the pan to spread evenly.
Cook 40-50 seconds until edges brown, flip briefly, then remove. Repeat with the remaining batter, stacking cooked pancakes and keeping them covered to stay warm.
Expert Tips
- Read about basic crepes to learn all the tips and tricks.
- To make the batter, you can use a blender: blend the batter for a few minutes until smooth.
- Make sure to heat the pan well, since the first crepe is often unsuccessful due to poor heat spread over the pan.
- If you plan to make Polish croquettes (krokiety in Polish), pour a little more batter into the pan to cook thicker pancakes.
How to serve Polish naleśniki
Naleśniki are best eaten warm. The typical fillings for Polish crepes are 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 and 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.
Love crepes or pancakes? Try these next!
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PrintRecipe card
Nalesniki (Polish Crepes)
Polish crepes, Polish pancakes, or nalesniki are thin crepe-like pancakes. Made with a few ingredients, you can fill them with farmer's or cottage cheese, or other sweet and savory fillings.
- Total Time: 45 minutes (plus resting time)
- Yield: 10 1x
- Category: Crepes and Pancakes
- Method: Cooking
- Cuisine: Polish
Ingredients
For the batter:
- ¾ cup + 2 tablespoons (110 g) all-purpose flour
- 1 teaspoon vanilla sugar (optional)
- 1 pinch of salt
- 2 large eggs, room temperature
- â…” cup + 3 tablespoons (200 ml) whole milk
- ⅓ cup + 1 ½ tablespoons (100 ml) sparkling water
- 1 ½ tablespoon (25 g) unsalted butter, melted
*If needed, please refer to Baking Conversion Charts.
Instructions
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To make the batter, sift the flour with a flour sifter in a large mixing bowl. Add a pinch of salt and vanilla sugar (optional) and mix with a hand whisk. Place eggs in the center of the dry ingredients and whisk until combined. Gradually add milk and water and stir well. The pancake mixture will be thin enough to resemble the consistency of heavy cream. Check the batter's consistency by lifting a spoonful and letting it run off. It should smoothly cover the surface of the spoon.
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Pass the batter through a fine-mesh sieve, cover the bowl with plastic wrap, and let it rest for 30 minutes. If you are short on time, cook pancakes immediately after mixing the ingredients.
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Heat a crepe pan well: set it over medium to high for the even distribution of the heat. Stir the batter. Lift the pan over the burner, and with a ladle in another hand, pour the batter into the center of the hot skillet.
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Immediately move the pan to allow the dough to spread over the entire surface of the pan. Next, bring the pan over the heat and cook the pancake for about 40-50 seconds. Once the pancake edges become brown, use a flexible turner to flip it.
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Cook another side of the pancake for a few seconds. Pro tip: The first crepe or pancake is often unsuccessful due to poor heat spread over the pan. Don't worry: the next pancakes will get the desired texture, color, and taste.
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Proceed with the remaining batter in the same way until it is used up. Place the cooked pancakes on top of the other on a serving plate. Cover the crepes with another plate, a lid, or foil to prevent them from drying out and keep them warm.
Notes
- Read about basic crepes to learn all the tips and tricks.
- To make the batter, you can use a blender: blend the batter for a few minutes until smooth.
- Make sure to heat the pan well, since the first crepe is often unsuccessful due to poor heat spread over the pan.
- Store in the fridge, covered with plastic wrap or in an airtight container, for 2-3 days.
Nutrition
- Serving Size: 1
- Calories: 158
- Sugar: 5 g
- Sodium: 203 mg
- Fat: 7.3 g
- Saturated Fat: 4.1 g
- Carbohydrates: 13.8 g
- Fiber: 0.7 g
- Protein: 8.9 g
- Cholesterol: 58 mg
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.
Eva says
I fell in love with this presentation of crepes and made the same. WOW! My family loved them and asked for more!!