This is a hearty, winter version of classic Polish pancakes — thin crepes filled with aromatic stuffing of chicken breast, stewed sauerkraut, and a creamy mustard-sour cream sauce. The dish combines the traditional, slightly sour taste of sauerkraut with tender chicken meat and velvety cream and mustard, creating a balanced composition of flavors: salty-sour, creamy, and slightly spicy. The pancakes can be baked with yellow cheese or served unbaked — they are perfect for a family lunch, a Sunday gathering, or as a warm option during winter days. Appearance: golden, rolled-up tubes, possibly with slightly melted cheese on top and sprinkled with parsley.
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Prepare the ingredients: weigh the flour (250 g) and sift it into a large bowl to eliminate lumps and aerate it. In a separate container, crack the eggs (240 g = 4 pieces) and lightly beat them with a fork or whisk.
Pour half of the warm (not hot) milk (about 250 ml) into the beaten eggs and add a tablespoon of oil (15 g). Whisk together until you have a smooth, slightly frothy mixture.
Make a 'well' in the flour: in the center of the bowl with flour, create a depression with a spoon. Pour the egg-milk mixture into the flour in a thin stream, constantly mixing with a whisk from the inside out to avoid lumps. After it has absorbed, pour in the remaining milk (about 250 ml) and mix until you achieve a smooth consistency resembling thin cream — the mixture should flow freely from the spoon.
Add salt (3 g) and if you want, 1 teaspoon of oil (optional) to the dough, and mix briefly again. Cover the bowl with a clean cloth and let the dough rest for 20–30 minutes at room temperature — the flour will 'rest' and the dough will be more elastic.
Heat a 24–26 cm frying pan over medium heat (it should be well heated but not smoking). Soak a paper towel in a little oil and lightly grease the bottom of the pan (use about 5–10 g of oil). Pour a ladle of batter (about 60–80 ml) in the center and, tilting the pan, spread the batter in a thin layer.
Fry the pancake for 1–1.5 minutes until the edges slightly lift and the bottom is golden. Flip with a spatula and fry the other side for 30–40 seconds. Transfer the cooked pancakes to a plate, stacking them on top of each other — this will make rolling easier.
Prepare the meat: rinse the chicken fillet (600 g), dry it with a paper towel, and cut it into small cubes about 1 cm on each side. Lightly salt the pieces (about 1 g of salt from the entire portion) and sprinkle with 1/2 teaspoon of sweet paprika (about 2.5 g) — mix well.
In a large skillet, heat 1 tablespoon of oil (15 g) over medium-high heat. Add the chicken and cook without stirring for 2–3 minutes until lightly browned, then stir for another 3–4 minutes until the meat is no longer pink — there should be hints of golden color. Check a piece: the juices should be clear, and the meat should not be pink in the center.
To the sautéed chicken, add the sliced onion (150 g). Sauté together for 4–5 minutes until the onion is soft and slightly translucent. Then add the chopped garlic (10 g, 2 cloves) and sauté for 30–45 seconds — the garlic should be fragrant, not burnt.
Add well-drained sauerkraut (250 g). If the sauerkraut is very sour, rinse it under cold water and squeeze it out well by hand before adding. Sauté everything for 6–8 minutes, stirring every few minutes, until the excess moisture evaporates and the sauerkraut is lightly browned.
Reduce the heat to low. Pour in the 18% cream (200 g) and add the mustard (30 g). Gently mix, bring to a simmer over low heat for 2–3 minutes to allow the sauce to thicken slightly. Taste and season with salt (remember that the cabbage may be salty) and pepper (2 g) to your liking.
In the center of each pancake, evenly place about 3–4 tablespoons of filling (approx. 80–100 g). Roll the pancakes into a cylinder or fold them like an envelope (first fold the sides, then roll). Arrange the wrapped pancakes next to each other in a baking dish (grease the bottom with 10 g of butter, if using).
If you are using cheese, sprinkle the top of the pancakes with grated yellow cheese (100 g). Place the dish in the oven preheated to 180°C and bake for 10–12 minutes, until the cheese melts and lightly browns. Alternatively, you can sauté the rolled pancakes briefly in a pan with a bit of butter to brown them.
Remove the pancakes from the oven, set aside for 2 minutes. Sprinkle with chopped parsley (optional) and serve hot. On the plate, garnish with a parsley leaf and serve with a light pickled cucumber salad or soup as an appetizer.
Pancakes (naleśniki) have been known in Poland since the 19th century — traditionally served sweet and savory. The combination of chicken with sauerkraut is a variation on classic Polish flavors, blending tender meat with the "winter" tartness of cabbage.
Serve hot, sprinkled with fresh parsley. A light salad of carrots or pickled cucumber goes well with the pancakes, along with a sour apple on the plate for contrast. If you are using cheese, serve arugula or fresh herbs to balance the richness.
In the fridge: store in a closed container for up to 48 hours. Reheating: bake for 10–15 minutes at 180°C or heat in a pan over low heat covered. In the freezer: you can freeze raw, assembled pancakes without cheese (layered with baking paper) for up to 2 months; thaw in the fridge and bake for 15–20 minutes at 180°C.
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