Chefs Binge · Polish · Serves 4 servings
Polish Pancakes (Naleśniki) - Easy & Versatile Crepes Recipe
Polish naleśniki: thin, flexible pancakes from a batter of half milk and half water, rested so they roll without tearing. For sweet or savoury fillings.
Prep
5 min
Cook
25 min
Total
30 min
Serves
4 servings
Per serving
120 kcal
Ingredients
230 g plain flour
165 g medium eggs - approx. 3 eggs
250 ml milk
250 ml water
40 ml neutral vegetable oil
1 pinch salt
Equipment
Mixing Bowl · Whisk · Non-stick frying pan or crepe pan (24 cm) · Ladle or measuring cup · Spatula
Method
1
Prepare the Batter. In a large bowl, add the flour, eggs, milk, oil, and salt.Whisk until the mixture is smooth and thick, and do not add the water yet.Gradually whisk in the water. This two-step mixing process helps avoid lumps and results in a smoother batter.Optional: Let the batter rest for 30 minutes to improve consistency.
2
Heat the Pan. Use a non-stick or crepe pan (24 cm recommended).Preheat over medium heat until evenly hot. Avoid using high heat to prevent sticking.
3
Cook the Pancakes. Stir the batter before each use.Pour a small amount into the pan and immediately tilt to spread it into a thin, even layer.Cook for 40 to 50 seconds, flip carefully, then cook the other side for 20 to 30 seconds.Transfer to a plate and cover with a clean tea towel to keep warm and soft.Repeat with the remaining batter.
Per serving Calories 120 kcal · Protein 4.5 g · Carbs 14 g · Fat 5 g · Saturates 1.1 g · Fibre 0.5 g · Sugar 1 g · Sodium 65 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/polish-pancakes-nalesniki-simple-versatile-crepes
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