Ricotta and Spinach Crepe

Name: Ricotta and Spinach Crepe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: Type 00 flour 0.6 cup; Eggs 1 from 2 oz; Whole milk ¾ cup; Butter 3 tbsp; Fine salt to taste; Cow's milk ricotta cheese 2 cups; Spinach already cleaned 10 cups; Grana Padano PDO cheese to grate 1.75 oz; Extra virgin olive oil 5 tbsp; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Whole milk 2.1 cups; Butter 3 ½ tbsp; Type 00 flour 0.4 cup; Fine salt to taste; Nutmeg to taste; Grana Padano PDO cheese 1 spoonful

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831

Calories per serving

Vegetarian

Energy Kcal 831
Carbohydrates g 40.7
of which sugars g 13.9
Protein g 28.8
Fats g 61.4
of which saturated fat g 28.31
Fiber g 2.3
Cholesterol mg 202
Sodium mg 655

Difficulty: Easy
Prep time: 25 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Spinach and ricotta crepes, known as crespelle in Emilia-Romagna, are such a delicious twist on the classic cannelloni ricotta e spinaci. And you know what? Instead of pasta sheets, folks up in Northern Italy sometimes go for these thin, savory crepes that wrap around a rich ricotta and spinach mix. The result? A dish that's both comforting and surprisingly light. Seriously good for family dinners or a casual lunch with friends. With these crespelle on the table, you get to enjoy the familiar, moist filling in a fun, inviting way. Pretty much. And listen, these are especially handy when fresh pasta isn’t on the menu. Really. Or when you want something different that still brings all those Italian flavors to your meal. Some people mix it up by adding ham and cheese, or even baking the whole tray for that golden, bubbly top. But, to be honest, the classic ricotta and spinach never gets old.

You’ll find this savory crepes recipe often pops up around holidays or big Sunday meals, but it’s so easy it works any night of the week. For real. This is one of those easy crepe filling ideas that feels special without much fuss. Whether you’re after healthy crepe fillings or just craving something soft and rich, Italian crespelle with spinach have you covered. You taste the freshness of the greens and that creamy cheese that just melts together—like a big hug. Swapping pasta for crepes makes things lighter and a bit more fun, plus, it’s a great way to switch up traditional vegetarian crepe recipes without losing any of that homey Italian vibe. For anyone wanting to try baked crepes with ricotta and spinach or explore homemade crepes with spinach, this dish fits right in with the best of Northern Italian comfort food.

INGREDIENTS

831

Calories per serving

Ingredients for 4 crepes about 11 inches in diameter: Type 00 flour 0.6 cup (80 g); Eggs 2 oz (55 g) - 1 from; Whole milk ¾ cup (170 g); Butter 3 tbsp (40 g); Fine salt to taste

for the filling: Cow's milk ricotta cheese 2 cups (500 g); Spinach 10 cups (300 g) - already cleaned; Grana Padano PDO cheese 1.75 oz (50 g) - to grate; Extra virgin olive oil 5 tbsp (70 g); Garlic 1 clove; Fine salt to taste; Black pepper to taste

for the béchamel: Whole milk 2.1 cups (500 g); Butter 3 ½ tbsp (50 g); Type 00 flour 0.4 cup (50 g); Fine salt to taste; Nutmeg to taste

for seasoning: Grana Padano PDO cheese 1 spoonful

Preparation

How to prepare Ricotta and Spinach Crepe

To prepare the ricotta and spinach crepes, begin by preparing the Sweet and savory crepes (Basic recipe). Melt the butter over very low heat in a saucepan and let it cool slightly; meanwhile, in a bowl, crack the eggs and mix them with the milk 1. Take the flour and pour the required amount into a bowl 2, then sift it directly into the bowl with eggs and milk using a sieve 3

and gradually mix gently with a whisk 4 to avoid forming lumps. Also add the melted butter that has been left to cool slightly 5, mix this as well, then cover with plastic wrap and let the batter rest in the refrigerator for about half an hour 6.

Heat and lightly grease a crepe pan about 11 inches in diameter or a thick-bottomed non-stick pan: grease with very little butter and pass the entire surface with a paper towel (this operation will need to be repeated at least once more after cooking the first two crepes). Pour one ladle of batter at a time 7 and spread the batter over the entire surface using the appropriate tool, otherwise, you can simply rotate the pan and let the batter run to obtain a disc that covers the entire surface. As soon as the edges start to lift, you can use a spatula to detach it 8 and gently turn the crepe to cook it evenly on the other side 9. It will take about 1 and a half minutes on one side and 30 seconds on the other, for a total of a couple of minutes.

Continue this way until all 4 crepes are cooked, and gradually place them on a plate 10, covering them with plastic wrap once they have cooled to prevent them from drying out. Then, prepare the Béchamel sauce. Melt 3.5 tbsps of butter in a large saucepan over very low heat, then form the roux by sprinkling in the flour 11. Stir continuously with a whisk to obtain a golden mixture. Then, dilute with the warm milk 12 and adjust the seasoning with salt and nutmeg.

Continue stirring for a few minutes over moderate heat until your béchamel becomes thick 13. At the end of cooking, transfer the sauce to a container, cover with contact plastic wrap, and let it cool. Finally, take care of the spinach. After removing the roots and rinsing them thoroughly, blanch them in a pan where you have heated 3.5 oz of extra virgin olive oil and a peeled but whole clove of garlic (so you can remove it more easily) 14. Add a pinch of salt and pepper, cover with a lid, and cook over high heat for 7-8 minutes, until the spinach is softened 15.

Meanwhile, place the ricotta in a container, add 1.5 tbsps of extra virgin olive oil 16, and adjust the seasoning with salt and pepper, then quickly work with a fork to combine everything. Add the drained, squeezed, and cooled spinach (without the garlic) 17, also add the grated cheese 18, and mix everything together.

Now you can assemble your ricotta and spinach crepes: take a plate, place a crepe, and pour a bit of ricotta and spinach filling in the center 19, then carefully spread it over the entire surface 20. Lift part of the crepe and fold it over itself to form a half-moon 21.

Then fold the half-moon in half again to create a small fan shape 22. As you fill them, arrange the folded ricotta and spinach crepes in a slightly greased baking dish 23. Sprinkle the crepes with béchamel and grated cheese 24;

broil in the oven for 6 minutes at 464°F 25 or until they are slightly browned on the surface and have formed a delicious crust. Once ready, let them cool for a moment 26 and serve the ricotta and spinach crepes while still hot 27.

Storage

It is recommended to consume the ricotta and spinach crepes immediately. However, if you prefer, you can store them in the refrigerator, covered with plastic wrap, for up to 1-2 days.

Advice

Each season has its vegetables: transform the crepes each time by adding the seasonal vegetables you prefer! If béchamel isn't for you, no problem! Try thinning the ricotta with some milk to obtain a sort of smooth cream, or try them with some pre-cooked tomato sauce.

For the translation of some texts, artificial intelligence tools may have been used.