The batter in this recipe is made without added fat so the pancakes are a little less tender than some crêpes but also much less fragile and easier to handle. You don't need a special crêpe pan, but a good non-stick is recommended. I've scaled down the recipe to a more manageable size, but it can easily be halved (or doubled and tripled).
makes 8, 20cm/8" naleśniki, plus one for the dog
360ml/1 1/2 cups milk
2 large eggs
1 tsp vanilla*
2 tsp sugar*
1/8 tsp table salt
130g/1 cup all-purpose flour
oil or melted butter for the pan
sugar to taste for the filling
* omit the vanilla and sugar for savoury pancakes
blender, or medium bowl and a whisk
25cm/10" non-stick skillet**
** any size of pan can be used, just adjust the batter quantity for each pancake accordingly
Combine all ingredients in a blender. Whiz for 15 seconds on high. Scrape down any flour clinging to the sides and whiz again on high for 15 seconds or until completely blended. The batter should be lump-free and the consistency of heavy cream. Refrigerate covered for at least 1 hour or up to 1 day.
If making by hand, place all ingredients except flour in a bowl. Whisk until combined. Slowly pour in the flour, whisking the entire time; using this method avoids flour lumps. The batter should be lump-free and the consistency of heavy cream. Cover and refrigerate for at least 1 hour or up to 1 day.
|edges are curling - time to turn it over|
Transfer the pancake to an oven-proof dish, cover loosely with foil and keep warm in a 150C/300F oven; repeat with the remaining oil/butter and batter, stacking the pancakes as you go. Sprinkle with sugar - or anything else you like, roll and serve immediately. These can also be made in advance and kept well-wrapped in the refrigerator for up to 2 days to be re-heated in the microwave or in a preheated 175C/350F oven.