The story behind the recipe
The pancake should be thin, soft, and lightly browned. When folded into a triangle, you can see the layer of cream at the edge, but it shouldn't spill out with every bite. This version is easy to make from the same basic batter that works well for cheese pancakes.
Nutella is a modern filling for homemade pancakes, not an old regional recipe. Just spread it on a slightly warm pancake: the cream spreads easily then, and you don't need to apply it in a thick layer. We don't add sugar to the batter since the filling is sweet.
From the given amounts, you can expect about 8 pancakes on a pan with a diameter of about 24 cm. The number depends on the thickness of the poured layer. This makes four servings of two pancakes each. You can find the cheese variant separately: https://informacja.com/przepisy/nalesniki-z-serem.
Ingredients
Ingredients
-
150 g all-purpose flour (type 450 or 500)
Abroad: all-purpose flour; Germany: Weizenmehl Type 405 - 2 pcs eggs (medium or large)
- 250 ml milk
- 100 ml water
- 20 g butter (melted and cooled)
- 1 pinch salt
- 5 ml oil (for thinly greasing the pan)
Filling
-
120 g Nutella or hazelnut cocoa spread (about 15 g per pancake)
Abroad: hazelnut-cocoa spread
Method, step by step
-
Measure the ingredients. Melt the butter and let it cool so that it is liquid but not hot. Prepare a pancake pan with a diameter of about 24 cm, a ladle, and a spatula.
-
Mix the eggs with the milk, water, and a pinch of salt. Gradually add the flour and mix with a whisk or briefly with a blender. Add the cooled butter. The batter should be smooth and liquid, without visible lumps.
-
Let the batter rest for about 15–20 minutes, then stir. If it has thickened too much, add a tablespoon of water and reassess the consistency. Do not immediately add another large portion of flour.
-
Heat the pan over medium heat and lightly grease it with oil. Pour a small ladle of batter, tilting the pan to create a thin layer. Fry for about 1–2 minutes, until the top sets and the bottom is lightly browned. Flip and cook the other side for about 20–40 seconds. Adjust the heat according to your pan.
-
Stack the pancakes and lightly cover them. Fry the entire batch, stirring the batter before each pour. You will get about 8 thin pancakes; thicker ones may yield fewer.
-
On a slightly warm, not hot pancake, spread about 15 g of cream. Create a thin layer and leave a small margin at the edge. Do not put filling on raw batter in the pan.
-
Fold the pancake in half and then in half again to form a triangle or roll it loosely. Prepare the remaining pancakes in the same way.
-
Serve immediately, two pancakes per portion. Additional fruits or toppings are a separate choice; the basic version is sufficient with just the cream.