Grammy's Nalesniki (Polish Crepes)




Introduction: Grammy's Nalesniki (Polish Crepes)

About: I work with an artist co-operative in Central Illinois, and volunteer my time at the local senior center teaching craft classes.

Nalesniki (nah-lesh-NEE-kee) are thin crepe-like pancakes filled with various fruit or sweet fillings. When filled with a cottage cheese filling, they are often called blintzes.Don't be crushed if you can't get your Nalesniki to look picture perfect. This is easy to learn, takes a little practice to master...but remember, it looks worse in your belly! ;)
With a little flick of the wrist, you will have a delicious Polish Breakfast!

I grew up in a french/polish household - french on my side, polish on my step family's side. Since there are so many crepe recipes on here already, I decided to share my family's polish version! Fillings vary widely based on where in the world you live - we eat them with jam, cinnamon sugar or nutella. My daughter likes to smear chunky peanut butter on hers!


    * 1/2 cup all-purpose flour
    * 1/2 cup milk
    * 1/4 cup lukewarm water
    * 2 large eggs
    * 2 tablespoons butter, melted (for the pan)
    * 1 tablespoon sugar
    * 1/4 tsp vanilla extract
    * 1/4 tsp salt


    *6-8 inch pan
    *silicone spatula or wood crepe paddle
    *1/4c dry measuring cup or 1 oz ladle


1. In a blender, combine all the ingredients (not the butter) and blend until smooth. Cover and refrigerate for 30 minutes for best results - you can skip this step, but your Nalesniki will have a raw flour taste to it! It will also have lumps, which will cause holes. I DON'T LIKE TO SKIP THIS STEP. You could strain out the lumps, but that is wasteful.  :)

2. Heat a six- to eight-inch non-stick pan over medium heat. For pouring batter into the pan, I use either a 1-oz ladle, or a 1/4C measuring cup. Use a nonstick pan, and very little melted butter. My secret is to warm the pan ahead of time, then lower the flame to medium and pour on the batter!

3. Pour 1/4 cup of batter onto the pan. Swirl your pan (this is the "flick of the wrist" part!) until you have a thin layer of batter on the bottom of the pan. Cook until it starts to pull away a little from the sides of the pan. You can use your spatula to gently lift an edge to check for doneness.Turn and cook the other side until done, and is a nice slightly light brown.

4. slide your finished masterpiece onto a plate! These delicious Nalesniki will keep for up to a month in the freezer or can be served immediately.

5.  To serve, slather your choice of filling (I recommend 1/8 cup of filling, but my kids MAY have a differing opinion!) from this point, you can either roll them up or fold into quarters. I like to serve with fresh orange juice and fruit salad. Heck, the fruit salad tastes great IN the Nalesniki! :D  Sometimes we will drizzle a little melted chocolate over the top and fill with fresh sliced strawberries. The possibilities are endless!

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    6 years ago

    Aww I love your dog is it a border collie cause if she is I have one too.also I have a strong polidh heritage so I love this recipe


    7 years ago on Introduction

    thanks for sharing

    This looks like - what we call "polay"

    We make it with or without eggs. Instead of sugar we use jaggery


    9 years ago on Introduction

    Nice job, authentic recipe. Thanks for explaining the rationale for blending the ingredients and letting the batter sit for 30 min. Butter is key, make sure it is unsalted.


    9 years ago

    I am going to try this because it sounds to easy..... Thank You


    10 years ago on Introduction

    Wygląda ciekawie, mogłaś dodać jeszcze nadzienie:)
    I agree it is a simple Polish recipe:)
    and very tasty :D

    These are delicious and quite easy to make (the actual cooking is a bit tricky, but it only takes a little practice)!