Nalesniki
Delight in the classic Polish comfort of Nalesniki, delicate crepes that are as versatile as they are delicious. Crafted with a simple, silky batter of all-purpose flour, milk, water, eggs, and a touch of butter, these paper-thin pancakes cook to golden perfection in just minutes. Whether folded or rolled, they make the perfect canvas for both sweet and savory fillings. Indulge in the traditional sweet version with a creamy ricotta filling, lightly scented with vanilla and powdered sugar, or get creative with savory options like sautéed mushrooms or cheese. Nalesniki is a quick and satisfying dish that’s ideal for breakfast, brunch, or even dessert, and pairs beautifully with fresh fruits, chocolate drizzle, or a dollop of whipped cream. Perfect your crepe game and bring a taste of Poland to your table with this easy-to-follow recipe!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 0.5 cup water
- 2 large eggs
- 2 tablespoons butter
- 0.25 teaspoons salt
- 1 tablespoon sugar
- 2 tablespoons butter or oil
- 1 cup ricotta or cottage cheese (optional, for filling)
- 2 tablespoons powdered sugar (optional, for filling)
- 1 teaspoon vanilla extract (optional, for filling)
Instructions
In a large mixing bowl, whisk together the flour, milk, water, eggs, melted butter, salt, and sugar until smooth and lump-free. The batter should be the consistency of heavy cream; if it is too thick, add a bit more milk or water.
Cover the batter and let it rest for at least 15 minutes to allow the gluten to relax and ensure tender crepes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil.
Pour about 1/4 cup of batter into the pan, tilting and rotating the pan to evenly coat the bottom with a thin layer of batter.
Cook for 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip the crepe carefully using a spatula and cook for another 30 seconds to 1 minute.
Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes on top of each other. Add a little more butter or oil to the pan as needed.
If making a sweet filling, combine the ricotta or cottage cheese with powdered sugar and vanilla extract. Spoon a small amount of the filling onto each crepe, fold or roll it up, and dust with powdered sugar, if desired.
Serve warm with your choice of toppings such as fruit preserves, whipped cream, or a drizzle of chocolate sauce. For savory options, fill with sautéed mushrooms, spinach, or cheese.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 41.4 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 894 mg | 69% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
