Thin, luscious Naleśniki, akin to crêpes, are a beloved staple in many Polish homes. Naleśniki (already plural) are Polish-style thin pancakes, often filled with sweet or savoury fillings.
Om rätten
Naleśniki aren’t a Polish invention. In fact, they’re very similar to Jewish blintzes, French crêpes and Russian/Ukrainian blini. But they’re deeply ingrained in our everyday cuisine, making them Polish as well. On their own, naleśniki are meat-free, but they do contain eggs and dairy.
Ingredienser (grundsmet)
- 2 cups flour
- 1 egg
- 1 cup milk
- water
- clarified butter for frying
- a pinch of salt
- vanilla sugar (valfritt för söta naleśniki)
- ½ tsp neutral cooking oil, e.g. (till stekning)
Alternativa mjölval
I like spelt flour, as it is less modified compared to usual wheat flour. I also like ‘Krupczatka’ flour which is a wheat flour not so much grounded.
Utrustning
Equipment-wise, a non-stick crêpe griddle/frying pan can be useful, but it’s not essential.
Läs även: Upptäck hemligheten bakom perfekt fläsklägg
Gör så här - grundrecept
- Get a large bowl. Add flour, a pinch of salt and vanilla sugar into it, combine with a fork.
- Gradually pour in milk and water, stirring vigorously with a whisk - to prevent lumps from forming.
- Add the eggs and mix again. If you have 2 tablespoons of soft butter - add it as well.
- You can mix with a whisk by hand, or with an electric mixer. If there are some lumps anyway, you can pour the dough through a strainer.
- Set the batter aside for 30 minutes, let it rest. (You can skip this step)
- Preheat a non-stick frying pan (or even better - a crêpe griddle) on a medium heat. Spread a drop of cooking oil with a silicon brush (paper towel works too).
- Using a ladle, pour in just enough batter to fully cover the surface of the pan. Move the pan around, let the batter spread - we’re trying to make our Naleśniki as thin as possible.
- Fry until the bottom is browned (40-50 seconds) and the top of the pancake is no longer liquid. Turn over with a spatula and fry for a moment (20-30 seconds) until golden.
- Once done, remove from the pan and onto a plate. Continue until you’re out of batter.
Mix flour with egg and milk in a hand mixer or manually- a fork would also do the job:) Add water till the consistency of the dough is semi - pouring. Tip: let the dough rest for few minutes - gluten will make the dough smooth. Fry on hot clarified butter for about 2 minutes on each side.
Servering och fyllningar
Naleśniki are usually served with fillings; for breakfast, lunch or dessert. There are two routes here - sweet or savoury. Naleśniki - Polish Pancakes can be served straigh away or be a basis for other delicious dishes like Krokiety.
Sött förslag: Fyllning med farmer's cheese (vit ost)
- Move farmer’s cheese into a bowl, add powdered sugar and vanilla sugar.
- Smash everything together with a fork. If your cheese is very dry in texture (that’s especially the case if the cheese is made out of skimmed milk), feel free to add a spoonful or two (or more!) of cream.
- Cover each crêpe with the filling. Fold into triangles or roll.
- You can serve Naleśniki as they are, or alternatively - you can warm them up gently on a frying pan. I often also stuff them with…. They get crispy on the outside and the filling warms up a bit.
They’re golden brown, thin, just slightly sweet pancakes filled with jelly or mixture of white cheese (a form of cottage cheese, in America known as farmer’s cheese) and aromatic cinnamon sugar. Sprinkle with powdered/icing sugar or drizzle with honey.
Sparande, uppvärmning och frysning
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. Yes, you can freeze 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.
Läs även: Så får du till saftig fläsklägg med knaprig yta
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.
In the oven: Arrange pancakes in a baking dish (they can overlap slightly), and cover them with aluminium foil. On the stove: Preheat a non-stick frying pan, brush it lightly with some butter. Place the pancake on the pan and warm it up for 30-60 seconds.
Tips för perfekt resultat
- It takes a steady hand to pour the thin batter to make naleśniki, but I’m here to help. Pour about ½ cup of batter onto the pan and move the pan around to distribute into a thin layer.
- Thin, luscious Naleśniki, akin to crêpes, are a beloved staple in many Polish homes.
- This recipe makes about 15 naleśniki, not counting the first one that you MUST eat plain, fresh off the pan. Caution: hot!!! Don’t say I didn’t warn you…
- If you liked my posts and tried my recipes, you can consider buying me a coffee. Or rather I should say: you can buy me a flour for Pierogi, cabbage for Gołąbki and beets for Barszcz:) This would help me to cook more and public more delicious recipes for You. www.buymeacoffee.com/cookinpolish.
Variationer och vidare användning
Cool idea: You can also assemble crêpes and line them in a baking dish greased with butter. Then sprinkle some grated cheese on top and bake at 390°F (200°C) for 10 minutes. Naleśniki aren’t a Polish invention. In fact, they’re very similar to Jewish blintzes, French crêpes and Russian/Ukrainian blini.
They are ready to be served, but I like to sauté mine in a tiny bit of butter. They get crispy on the outside and the filling warms up a bit.
Läs även: Variationer av baconris
