Polish Nalesniki Very Thin Pancake Crepes
Indulge in the rich culinary tradition of Poland with these delicate and irresistibly thin Polish Nalesniki (crepes). These versatile pancakes are made from a simple batter of all-purpose flour, milk, eggs, and butter, resulting in a silky-smooth texture perfect for rolling or folding. Whether you’re craving a sweet treat filled with jam, fresh fruit, or a dusting of powdered sugar, or a savory delight packed with cheese, mushrooms, or spinach, these crepes adapt beautifully to any flavor profile. With just 10 minutes of prep time and a few basic ingredients, this easy recipe ensures golden, lace-thin crepes every time. Perfect for breakfast, brunch, or dessert, Polish Nalesniki promise to elevate any occasion with their tender texture and timeless appeal.
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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 teaspoon salt
- 1 tablespoon sugar (optional, for sweet crepes)
- 1 teaspoon butter or oil (for frying)
Instructions
In a mixing bowl, whisk together the flour, salt, and sugar (if using).
In a separate bowl, whisk the eggs, then add the milk and water. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, whisking constantly to avoid lumps.
Melt the butter and stir it into the batter. The batter should have a thin, liquid consistency. If it seems too thick, add a tablespoon of water or milk at a time until it thins out.
Cover the batter and let it rest for 20-30 minutes at room temperature. This allows the gluten to relax for smoother 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 center of the pan. Tilt and rotate the pan quickly to spread the batter into a thin, even layer.
Cook for 1-2 minutes, or until the edges begin to lift and the underside is golden brown.
Flip the crepe using a spatula and cook for an additional 30 seconds on the other side.
Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan as needed.
Fill or top the crepes as desired. For sweet crepes, sprinkle with powdered sugar, jam, or fresh fruit. For savory crepes, try fillings like cheese, mushrooms, or spinach.
Serve warm and enjoy!
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 25.3 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 391 mg | 30% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 655 mg | 14% | |
*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.
