Nalesniki - Polish Crepes
So, I know you have seen them around and you probably had one or two, but Nalesniki are so good, that I had to write a blog post about them as well :)
Equipment
- mixing bowls
- whisk or blender
- measuring cups and spoons
- non-stick skillet or crepe pan
- spatula
- ladle or measuring cup
Ingredients
- 3 eggs
- 2 cups milk
- 1.5 cups flour
- pinch salt
- pinch sugar
- 1 tsp vanilla extract
- butter or oil for cooking
Instructions
- In a mixing bowl, sift together 1.5 cup of all-purpose flour and a pinch of salt. If you're using sugar, add it to the dry ingredients.
- To another bowl add 3 large eggs, 2 cups of milk and 1 tsp of vanilla extract (if using). Mix well until combined.
- Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. The batter should be smooth and slightly thinner than pancake batter.
- Let the batter rest for 15-30 minutes at room temperature to allow the flour to fully hydrate.
- Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of butter or oil and swirl to coat the pan evenly.
- Using a ladle or measuring cup, pour about 1/4 cup of batter into the center of the pan.
- Quickly tilt the pan in a circular motion to spread the batter evenly across the bottom.
- Cook for about 1-2 minutes, until the edges start to lift and the bottom is lightly golden brown.
- Carefully flip the crepe using a spatula and cook for another 30 seconds to 1 minute on the other side, until lightly browned.
- Remove the cooked crepe from the pan and place it on a plate. Cover with a clean kitchen towel to keep warm.
- Repeat with the remaining batter, adding more butter or oil to the pan as needed. Stack the cooked crepes on top of each other.
Notes
Adjust the amount of milk to achieve a smooth, pourable batter. It should coat the back of a spoon but still flow easily.
Don't skip the resting of the batter.
Proper pan temperature - heat the pan over medium heat and test with a small amount of batter. It should sizzle gently and set quickly without browning too fast.
Pour the batter into the center of the pan and quickly tilt the pan in a circular motion to spread it out evenly.
Flip the crepes when the edges start to lift and the surface looks set but not dry. The second side will cook faster than the first.
Nutrition
Serving: 2pieceCalories: 97kcalCarbohydrates: 14gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 45mgSodium: 30mgPotassium: 90mgFiber: 0.4gSugar: 2gVitamin A: 121IUCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!