Naleśniki (Polish Sweet or Savory Crepes)

Naleśniki (already plural) are Polish-style thin pancakes, often filled with sweet or savoury fillings. They can be rolled up or folded.

The batter for Naleśniki is made of wheat flour, eggs, a pinch of salt and milk and/or water (often carbonated). Its texture is thinner than most pancake batters, so don’t be alarmed.

WHAT DIETS ARE THESE POLISH CRÊPES SUITABLE FOR?

On their own, naleśniki are meat-free, but they do contain eggs and dairy. They’re suitable for lacto-ovo vegetarians.

HOW LONG CAN YOU KEEP THESE NALEŚNIKI IN THE FRIDGE?

Once you’ve served Polish Crêpes, ideally you should eat them within 3 hours.

To store Naleśniki (with and without filling), refrigerate them in a container with a lid and chill. Alternatively, leave them on a dinner plate and wrap with cling film. Aim to consume within 2 days.

CAN I FREEZE THESE THIN POLISH PANCAKES?

Yes, you can. Fresh Naleśniki are the tastiest, but defrosted ones ain’t too bad.

Freezing assembled Naleśniki (with filling):
Wrap each crêpe individually in foil (cling film works well) and label it with description and the date. Place in the freezer and store for up to 3 months. To use, thaw in the fridge overnight.

Freezing Naleśniki on their own (without filling):
Place parchment or waxed paper between each crêpe (that will keep them apart). Place the lot in a freezer-friendly bag or wrap it tightly with foil. Label with description and date and freeze for up to 3 months. Once you’re ready to eat, thaw them in the refrigerator overnight.

INGREDIENTS

FOR NALEŚNIKI:

• 1¼ cup (150 g) all-purpose flour
• Pinch of salt
• 1 tbsp vanilla sugar or fine sugar; only if you’re making a sweet filling
• ⅘ cup (200 ml) milk
• ⅖ (6.5 tbsp, 100 ml) water, can be carbonated
• 2 eggs
  

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