1. Make the Batter
- In a bowl, whisk together flour, salt, and sugar (if using).
- Add milk and eggs, whisk until smooth and lump-free.
- Stir in melted butter. The batter should be thin — similar to heavy cream.
- Let it rest for 20–30 minutes (important for soft, flexible crepes).
2. Cook the Naleśniki
- Heat a nonstick skillet with a light brush of oil.
- Pour in a small ladle of batter, swirling the pan to coat the bottom thinly.
- Cook for 1–2 minutes until edges lift, flip, and cook the other side for 30–60 seconds.
- Stack cooked crepes on a plate, covering them with a clean towel to keep soft.
3. Fill and Roll
- Sweet Version: Spread farmer’s cheese filling inside, roll or fold into triangles. Optionally, dust with powdered sugar or drizzle with fruit syrup.
- Savory Version: Add mushroom-spinach filling with cheese, roll up, and pan-fry in a little butter until golden.
Serving Suggestions
- Serve sweet naleśniki with powdered sugar, fruit preserves, or a drizzle of honey.
- Savory naleśniki pair well with sour cream or a light tomato sauce.
- For a Polish feast, make both versions and let guests choose their favorite.
Tips & Variations
- Make Ahead: Crepes can be cooked in advance and stored stacked with parchment in between; reheat gently in a pan.
- Stuff & Bake: After rolling with savory filling, arrange in a casserole dish, sprinkle with cheese, and bake until bubbly.
- Polish Grandma’s Touch: Sweet cheese-filled naleśniki are sometimes lightly pan-fried in butter after rolling for a crispy edge.
Final Thoughts
Polish naleśniki are more than just crepes — they’re a taste of tradition. Every Polish family has their own way of filling and serving them, making this dish endlessly adaptable. Sweet, savory, simple, or indulgent — naleśniki always find a place at the table.