This is a basic recipe for nalesniki (crepes).  

Ingredients

300g (2 cups) flour

250ml milk

200ml  water

3 eggs

1/2 tsp salt

extra milk

Method

Beat eggs with milk. Add flour and salt and mix well, until there are no lumps. Add water and mix again. Use a beater or an electric mixer.  Note: See my article, Guide to cooking crepes, to find advice and tips on cooking crepes . Rest the mixture for 30 minutes,  if time allows.

Pour just under 1/2 cup full of mixture on to a hot,  lightly greased 9″ (25cm) pan. Swirl the pan, making sure that mixture spreads all over. As you cook the crepes, the remaining mixture will thicken slightly. Add a small amount of milk and mix, making sure that the batter consistency is smooth like cream. If the mixture is too thick it will be impossible to spread evenly when poured onto the pan.  Cook for about 2 minutes. You will notice the sides lifting slightly, that is usually an indication that the crepe is cooked. Flip and cook on the other side. If using a 9″ (25cm) crepe pan, you should be able to make around 16 crepes.

As this is a basic recipe, you can spread it with jam or ricotta cheese or both or check some of my sweet and savoury fillings under my Polish Recipes Category.

Crepes can also be frozen for up to 3 months. Simply stack them with plastic or grease-proof paper between each crepe and put in a freezer bag.