Naleśniki z dżemem

Name: Naleśniki z dżemem
Prep time: 24 min
Cook time: 16 min
Total time: 40 min
Cuisine: Polish
Ingredients: 230 g Wheat flour; 3 Egg, beaten; 250 ml Milk; 250 ml Water; 2 g Salt; 20 g Sunflower oil; 240 g Fruit jam

Naleśniki z dżemem · ready in 40 min · 4 servings · 496 kcal per serving · easy · 7 ingredients

Polish naleśniki are thin, tender crepes made from a simple milk batter, fried lightly golden, then spread with jam and folded while warm.

Prep: 24 min
Cook: 16 min
Total: 40 min
Serves: 4
kcal: 496
Difficulty: easy

Polish Breakfast Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

230 gWheat flour
3Egg, beaten
250 mlMilk
250 mlWater
2 gSalt
20 gSunflower oil
240 gFruit jam

Equipment

stovetop, mixing bowl, whisk, ladle, nonstick pan, spatula, plate, spoon, kitchen scale, pastry brush

Instructions

Prepare Station
Gather all ingredients, measure them accurately, and set out a bowl, whisk, ladle, nonstick pan, spatula, plate, and spoon. · 5 min
What to look for: Ingredients are measured and tools are within reach.
Whisk Batter
Whisk wheat flour, eggs, milk, water, salt, and 10 g sunflower oil until the batter is smooth, thin, and pourable. · 4 min
What to look for: Batter flows easily from the whisk with no dry flour visible.
Rest Batter
Rest the batter for 15 minutes at room temperature so the flour hydrates and the crepes fry more evenly. · 15 min
What to look for: Batter looks slightly smoother and more cohesive after resting.
Heat Pan
Heat a nonstick pan over medium heat and brush it very lightly with a little of the remaining sunflower oil. · 2 min
What to look for: Oil shimmers lightly but does not smoke.
Fry Crepes
Pour in a small ladle of batter, swirl to coat the pan thinly, and fry for 1-2 minutes until the underside is lightly golden. · 8 min
What to look for: Edges look set and the underside has pale golden spots.
Flip Crepes
Flip each crepe and fry the second side for 1 minute, then transfer to a plate and repeat with the remaining batter. · 8 min
What to look for: Crepes are flexible, thin, and lightly golden on both sides.
Spread Jam
Spread about 30 g fruit jam over each warm crepe, keeping the layer even so every bite has a sweet filling. · 4 min
What to look for: Each crepe has a glossy, even layer of jam.
Fold Serve
Fold the filled crepes into quarters or roll them up, place them on plates, and serve immediately while soft and warm. · 2 min
What to look for: Crepes hold their fold or roll and the jam peeks from the edges.

Nutrition (per serving)

kcal	496
Protein	13 g
Carbohydrates	86 g
of which sugars	32 g
Fat	11 g
of which saturated	3 g
Fibre	2 g
Sodium	297 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Milk

Water: Use only if needed; the crepes will be less rich and slightly less tender.

Water

Milk: Makes a richer batter, though the classic Polish ratio uses both milk and water.

Sunflower oil

Butter: Use melted butter for a richer crepe, keeping the pan only lightly greased.