Naleśniki ze Szpinakiem

Name: Naleśniki ze Szpinakiem
Prep time: 17 min
Cook time: 40 min
Total time: 57 min
Cuisine: Polish
Ingredients: 180 g Wheat flour; 100 g Egg, beaten; 350 g Milk; 450 g Fresh spinach, washed and dried; 10 g Garlic, crushed; 100 g Heavy cream; 45 g Clarified butter, melted and divided; 15 g Lemon juice, freshly squeezed; 6 g Salt; 2 g Black pepper, freshly ground; 4 g Sugar

Naleśniki ze Szpinakiem · ready in 57 min · 3 servings · 632 kcal per serving · medium · 11 ingredients

Tender Polish crêpe-style pancakes wrapped around creamy garlic spinach, then briefly fried until lightly golden and served hot.

Prep: 17 min
Cook: 40 min
Total: 57 min
Serves: 3
kcal: 632
Difficulty: medium

Polish Main dishes Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 3 servings

180 gWheat flour
100 gEgg, beaten
350 gMilk
450 gFresh spinach, washed and dried
10 gGarlic, crushed
100 gHeavy cream
45 gClarified butter, melted and divided
15 gLemon juice, freshly squeezed
6 gSalt
2 gBlack pepper, freshly ground
4 gSugar

Equipment

stovetop, digital scale, mixing bowl, whisk, ladle, pancake pan, skillet, spatula, pastry brush, plate, spoon

Instructions

Prepare Station
Gather and measure all ingredients; set out a scale, mixing bowl, whisk, ladle, pancake pan, skillet, spatula, brush, and plate. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Mix Batter
Whisk flour, eggs, milk, 15 g clarified butter, and 2 g salt until smooth, then rest the thin batter for 10 minutes. · 12 min
What to look for: The batter is pourable, smooth, and lightly glossy.
Fry Pancakes
Heat the pancake pan, brush with 15 g clarified butter, pour thin batter, and fry 6 pancakes until pale gold on both sides. · 18 min
What to look for: Each pancake has set edges and light golden spots.
Soften Garlic
Melt 10 g clarified butter in the skillet, add crushed garlic, and cook briefly without browning until the aroma rises. · 4 min
What to look for: The garlic smells fragrant but remains pale.
Cook Spinach
Add spinach by handfuls and toss until wilted; stir in cream, lemon juice, sugar, remaining salt, and black pepper. · 5 min
What to look for: The spinach is soft, creamy, and no longer watery.
Fill Pancakes
Fill each pancake with the creamy spinach mixture, then fold into quarters or roll neatly to enclose the filling. · 5 min
What to look for: The filling is evenly enclosed and the pancakes hold their shape.
Brown Filled Pancakes
Fry the filled pancakes in 5 g clarified butter until lightly golden on both sides and hot through. · 6 min
What to look for: Both sides show delicate golden patches and the filling is warm.
Serve Hot
Serve the pancakes immediately while hot, with the tender spinach filling still creamy inside. · 2 min
What to look for: The pancakes are steaming lightly and ready to eat.

Nutrition (per serving)

kcal	632
Protein	20 g
Carbohydrates	61 g
of which sugars	9 g
Fat	35 g
of which saturated	21 g
Fibre	5 g
Sodium	1014 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Wheat flour

All-purpose flour: Use the same weight for a classic thin pancake batter.

Milk

Lactose-free milk: Keeps the batter close to the traditional texture.

Fresh spinach

Frozen spinach: Thaw completely and squeeze very dry before cooking.

Garlic

Garlic powder: Use only if fresh garlic is unavailable; the filling will taste less fresh.

Heavy cream

Milk: The spinach filling will be thinner and less rich.

Clarified butter

Butter: Cook more gently because regular butter browns faster.