Delicious baked crepes with ricotta and spinach in a simple tomato sauce that wraps the crepes in a delicious embrace, making them soft with a truly special taste. Preparing the crepes is a breeze, and with my recipe, it will be even easier. While we prepare the crepes, we also cook the spinach, without water, quickly in a pan, so they will be dry and perfect for the filling with ricotta. Choose good ricotta, it will make a difference. I recommend sheep’s milk ricotta or mixed, but this time I used buffalo ricotta, and honestly, I prefer the one I usually use as it is different, even in texture, better. So let’s see how to prepare these delicious baked crepes with spinach and ricotta in sauce, perfect for Christmas lunch as they even have Christmas colors.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Ricotta and Spinach Crepes with Tomato
- 2 eggs
- 6 tablespoons all-purpose flour
- 1.25 cups milk
- a pinch of salt
- butter for the pan
- 1 quart tomato puree
- to taste olive oil
- 1/2 chopped onion
- to taste salt
- 1.1 lbs frozen spinach
- 10.6 oz sheep or mixed ricotta
- to taste butter
- to taste nutmeg
- to taste salt
- to taste parmesan cheese
Tools to Prepare Ricotta and Spinach Crepes with Tomato
- 1 Bowl
- 1 Spoon
- 1 Ladle
- 1 Crepe Pan
- 2 Pans
- 1 Chopper
Steps to Prepare Spinach and Ricotta Crepes with Sauce
Let’s prepare the crepes. In a bowl, mix flour and eggs, gradually add milk to achieve a lump-free batter, then add all the milk and salt.
Cook the spinach in a pan without water, with a lid over low heat, adding a little salt. At the end of cooking, add a small amount of butter.
Prepare the sauce in a pan. Make a finely chopped onion, sauté in a pan with a little olive oil over low heat, add the tomato puree, salt, and some water, and cook with a lid over low heat after it starts to boil.
Prepare the crepes. Heat the small pan, grease it with a little knob of butter, and wipe it with a napkin, covering the entire base of the pan. Pour the first half ladle of batter into the pan, spreading it over the entire base. As soon as it detaches from the edge, turn it over and cook on the other side. Once ready, remove it from the pan.
Wipe the crepe pan with the napkin and continue making crepes until the batter is finished.
Chop the spinach with a food mill or a knife, mix it with ricotta, and add some parmesan and nutmeg.
Place a generous layer of prepared sauce in a baking dish. Fill the crepes with a generous tablespoon of the mixture spread over half of each crepe. Fold them in half, with the empty side, and then again in half, and place them in the dish with the sauce. I arranged 4 per dish. Cover again with some sauce, parmesan, and bake in a hot oven at 392°F for 10 minutes. Remove from the oven and enjoy our delicious fan-shaped crepes with ricotta and spinach.
You can also prepare them in advance and freeze them.
