Recipe byThe ZestyPlate Kitchen
Naleśniki: thin, tender Polish pancakes from a simple smooth batter, fried golden and rolled around whatever sweet or savoury filling you fancy.
Naleśniki are the thin Polish pancakes that turn up at home tables for both pudding and supper. Roll them around sweetened curd cheese or jam, or fold in something savoury like mushrooms, and you have two meals from one batter. The mixture takes minutes to put together and fries up lacy and soft at the edges.
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Prep 10 min
Cook 20 min
Total 30 min
Easy
Scale:
- 1 cup Flour
- 2 Eggs
- 1 cup Milk
- 3/4 cup Water
- Pinch Salt
- 1 tsp Sugar
- 3 tbs Butter
Nutrition (per serving)
110
kcal
3g
Protein
11g
Carbs
5g
Fat
Estimated per serving. How we calculate this.
Preparation
- Tip the flour, eggs, milk, water and salt into a large bowl and whisk, ideally with a hand mixer, until the batter is smooth and free of lumps.
- Either beat the melted butter into the batter now, or set it aside to grease the pan before each pancake.
- Set a non-stick pan over a medium heat, ladle in some batter and swirl the pan so it coats the base thinly.
- Once the pancake pulls away from the edges and the top has set, turn it over and give it a few seconds on the other side.
- Slide it onto a plate and carry on until the batter is used up.
- Serve warm with your chosen filling.
Tips from the ZestyPlate Kitchen
- Whisk the batter until it runs smooth, then leave it to sit for a few minutes so the pancakes cook up tender.
- Tilt and swirl the pan the moment the batter hits it, so it spreads into a thin, even round.
- Flip once the edges curl up and the surface looks dry. The second side needs only a few seconds.
- Keep the cooked ones stacked on a warm plate under a cloth while you finish the batch.
Frequently Asked Questions
Sweetened twaróg, a soft white curd cheese, is the old favourite. That said, jam, stewed fruit, or savoury fillings such as mushrooms or minced meat are all common.
Pour the liquid in slowly while you whisk, or just blitz the lot in a blender. A short rest also lets any remaining lumps soften out.
Yes. They keep in the fridge for two or three days. Fill them when you are ready and either warm them through or crisp them up in a little butter.
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