Grilled crepe rolls with bechamel, a rich and delicious dish that’s easy to make at home, perfect for holiday lunches, from Sunday lunch to Easter or Christmas lunch. Crepes are easy to make at home, and with my basic homemade crepes recipe, quick and easy, it’s always a big hit. They can be filled in a thousand ways, but the filling I love the most is a smooth mixture of spinach and ricotta, with some nutmeg added, which is the perfect filling for crepes. This time, I wanted to present my crepes differently from the usual cannelloni or triangles, in a roll shape. How to make crepe rolls? Simple, just combine at least 6 crepes on a sheet of baking paper, then fill and roll into a roll, cut into pieces, and the rolls are ready. For the oven grilling, plenty of light bechamel, obviously only homemade, light, and quick, enriched with lots of good grated cheese, and the goodness is guaranteed.
Other delicious holiday first courses
- Difficulty: Easy
- Cost: Economic
- Preparation time: 1 Hour
- Portions: 16 rolls (for 6-8 people)
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Crepe Rolls with Bechamel
12 crepes – about 2 cups of bechamel – spinach and ricotta filling about 2.2 lbs
- 3 medium eggs
- 9 tablespoons all-purpose flour
- 1.5 cups milk, or slightly more for thinner crepes
- 1 pinch salt
- butter for the pan
- 1.75 lbs frozen spinach
- 1.1 lbs mixed or sheep ricotta
- 1 to taste butter
- to taste nutmeg
- to taste salt
- 1 tablespoon Parmesan cheese
- 2 cups milk
- 2 tablespoons flour or starch
- to taste nutmeg
- 0.5 oz butter
- 1 tablespoon Parmesan cheese
Tools to Prepare Grilled Crepe Rolls with Bechamel
- 1 Bowl
- 1 Pan
- 1 Small Pot
- 1 Parchment Paper
- 1 Baking Dish
- 1 Knife
- 1 Crepe Maker
Steps to Prepare Grilled Crepe Rolls with Bechamel
In a bowl, put the eggs and add the flour, add little by little and mix with a fork or spoon to obtain a smooth cream without lumps, finally add all the milk, salt, and cook in a crepe pan greased with a little butter, wiped with a paper towel. Cook half a ladle of batter at a time, letting it slide onto the bottom of the pan, let it set and flip to the other side. Continue until you’ve made at least 12 crepes. Recipe details here basic crepe recipe.
Cook the spinach in a pan with a pinch of salt and cover, cook on low heat stirring occasionally, usually no water needs to be added but if necessary add just a drop. Cook until done and at the end add a little butter for flavor, then turn off the heat.
Put the cold spinach in a bowl, or if preferred, finely chop them, knife is fine too, and then add the ricotta, season with nutmeg and Parmesan and mix. Our spinach and ricotta filling is ready.
Put the flour in a small pot, add plenty of nutmeg, then little by little add the milk to get a smooth cream without lumps, finally pour all the milk, add some salt and bring to a boil while stirring. We get a thick cream, until it boils, finally add butter and Parmesan, use immediately.
Place 6 crepes on a sheet of baking paper, form a first row of 3 crepes and next to it put another 3, all slightly overlapping each other to form a rectangle.
Fill with half of the spinach and ricotta mixture. Roll up, from the longer side. Cut into 8 pieces, and repeat with the other 6 crepes, to get 16 crepe rolls in total.
In a large baking dish, or 2 narrow ones as I did, put some bechamel at the base, place the rolls, tight against each other and cover with more bechamel, a little more nutmeg and to taste grated cheese and grill in a hot oven at 350°F for about 15-20 minutes. Take out and enjoy hot, our delicious grilled crepe rolls with bechamel.
Also try the version crepe rolls with ricotta and spinach with tomato sauce.
They can also be prepared in advance and frozen, ready to bake at the last minute.
They keep for a couple of days in the fridge.
