When I was growing up, my Mom used to make Polish crepes – Naleśniki every Sunday for breakfast. It was a treat for all of us. Mama knows how much I love them, so now she makes them every time I visit her. I actually had Polish crepes today and this inspired me to share Mama’s recipe. They are easy to make and taste absolutely amazing.
Most people, when they think “crepes”, they think France but nalesniki (pronounced na-lesh-nee-kee) have been part of Polish cuisine for centuries.
Naleśniki are usually served with fillings and they are either folded in half, and in half again, like a quarter circle, or roll wrapped like a burrito.
Anyways, let’s get to it…. this is my Mom’s and my all time favourite recipe for Polish crepes.
Ingredients
- 2 cups (400 g) all-purpose flour
- 1 cup (200 ml) milk
- 2 egg
- 1/2 cup (100 ml) carbonated water (so much better than non-carbonated)
- 1 tablespoon vanilla sugar or 1 teaspoon of vanilla extract
- Pinch of salt
Instructions:
Step 1
First, sift the flour with a flour sifter in a large mixing bowl. This step is optional but my Mom always does it. Sifted flour makes nalesniki much lighter and airier. If you don’t have flour sifter, don’t worry.
Step 2
Add egg, a pinch of salt and sugar. Mix it with electric mixer while gradually pouring in a milk first and then a carbonated water. The use of sparkling water makes naleśniki softer, fluffier and more delicate. Keep mixing until smooth.
Step 3
For best results, set the batter aside in room temperature for about 30 minutes, covered with a cloth and let it rest. The right consistency is important or the crapes will not cook properly. The texture is much thinner than most pancake batters.
Step 4
This step is optional. My Mom makes her crepes plain but I like to add some fruits to the batter. Sometimes its a blueberries or strawberries, banana or shredded apples (my fav). It’s all depends what I have available in the fridge. This time I added 1/4 cup of blueberries. Mix it well.
Step 5
Preheat a non-stick frying pan on a medium heat. Spread a drop of cooking oil on the surface of the hot pan and pour a thin layer of the batter, moving it from side to side, until the bottom of the pan is covered with batter. Fry the crepe until the edges are dry, the bottom is lightly browned, and the top is no longer liquid.
Gently lift the edge of the pancake with a silicone spatula. Turn over and fry for a few seconds until golden, making them flexible and easy to roll or fold. Remove from the pan and set aside on a plate. Continue in the same manner with the remaining batter until the batter is finished. Every time you pour the dough, add a small amount of oil.
Step 6
Place the cooked pancakes on a serving plate, one on top of the other.
I like my crepes on their own but the rest of my family likes them with a filling.
My Mom, for example, eats them filled with reduced-fat farmer’s cheese (twaróg półtłusty). This curd cheese is very popular in Poland and it’s always in Mama’s fridge. She covers each crepe with the filling, then folds her naleśniki in half, and in half again, like a quarter circle and warms them up gently on a frying pan.
My wife loves them with strawberry jam or yogurt and she rolls her crepes up.
There is no right or wrong way to eat naleśniki. They are very versatile and you can try any filling you like. Many people use Nutella, fruits (banana or fresh berries), whipped cream or peanut butter. If you have a sweet tooth, you can drizzle them with honey, maple syrup, melted chocolate or sprinkle with powdered sugar. Enjoy.
SMACZNEGO!
