Naleśniki ze Szpinakiem i Serem (Savory Polish Crepes with Spinach and Cheese)

Method

1. 1

   Whisk the flour, milk, eggs, 15g of the melted butter and a pinch of salt into a smooth, thin batter; let it rest 10 minutes.

2. 2

   Wilt the spinach with the garlic in a dry pan over medium heat until fully collapsed, about 3 minutes, then drain any liquid and roughly chop.

   💡 Squeeze the wilted spinach dry — wet filling makes soggy crepes.

3. 3

   Heat a lightly buttered nonstick pan over medium heat, pour in a thin layer of batter, swirl to coat the base, and cook 90 seconds per side until lightly spotted. Repeat to make about 8 crepes.

4. 4

   Mix the chopped spinach with the cheddar and season with black pepper.

5. 5

   Lay a spoonful of the spinach-cheese filling across each crepe and roll into a tight cylinder.

6. 6

   Melt the remaining butter in a large skillet over medium heat and brown the rolled crepes on both sides until the cheese inside melts, about 4 minutes total.

7. 7

   Serve warm, two crepes per portion.