If you’re looking for a creative, visually appealing, and delicious idea, these crepe fans with ricotta and spinach are perfect for you! They’re perfect for a dinner with friends, a Sunday lunch, or even as a vegetarian main dish. They’re easy to make and can be prepared in advance, so you don’t have to be at the stove at the last minute. I’ll guide you step-by-step on how to make light crepes, a tasty filling, and a golden gratin that captures attention at first sight. Ready to impress everyone at the table?
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for 10 fans
- 3 Eggs
- 1 Yolk
- 7.05 oz All-purpose flour
- 2 cups Milk
- 1 pinch Salt
- as needed Butter
- 1.1 lbs Spinach
- 14.1 oz Ricotta
- 3.5 oz Parmesan cheese
- as needed Salt
- as needed Pepper
- as needed Nutmeg
- as needed Butter (in small pieces)
- as needed Parmesan Reggiano DOP (grated)
Step-by-Step Preparation
Beat the eggs and yolk with a pinch of salt. Gradually add the sifted flour, stirring to avoid lumps. Gradually pour the milk while continuing to stir until you obtain a smooth and fluid mixture.
Tip: for a perfectly smooth batter, pass it through a fine mesh sieve.
Cover with plastic wrap and let it rest for at least 30 minutes at room temperature.
Heat a non-stick pan, grease it with a little butter, and pour a ladle of batter. Rotate the pan to distribute the mixture in a thin layer. Cook until the edges start to come away, then flip the crepe and complete cooking. Repeat this process until the batter is finished.
Note: you should get about 10 crepes.Boil the spinach in a little water, drain them, let them cool, and squeeze them very well. Finely chop them with a knife. In a bowl, mix the ricotta with the Parmesan, a pinch of salt, pepper, and nutmeg. Add the chopped spinach and combine everything.
Spread the filling over half of each crepe, then fold them in half and in half again to form a fan. Place the fans in a baking dish lined with parchment paper.
Finish with some small pieces of butter and a sprinkle of Parmesan on each fan. Bake at 392°F in static mode for about 15 minutes, or until the surface is well golden.
Useful Tips
You can also prepare the crepes the day before: they keep in the fridge wrapped in plastic wrap.
The filling lends itself to many variations: you can add a bit of smoked scamorza for a more decisive touch.
Don’t have fresh spinach? Frozen ones work just fine, just squeeze them well after cooking.
Variations
With Swiss chard or beets: instead of spinach, use Swiss chard for a more delicate flavor.
Dairy-free version: replace the ricotta with a vegetable cream and use vegan grated cheese.
Mini fans for buffet: use smaller crepes and form mini fans, perfect for finger food.
FAQ – Crepe Fans with Ricotta and Spinach
Can I freeze them?
Yes! Once assembled (before gratinating), freeze them individually on a tray, then transfer them to a freezer bag. Cook directly from frozen in the oven.
Should the ricotta be drained?
Absolutely yes. Too moist ricotta would ruin the filling’s consistency.
Can they be made in advance?
Yes, you can prepare everything in the morning for the evening. Keep them in the fridge and gratinate shortly before serving.
The crepe fans with ricotta and spinach are one of those dishes that stand out without complicating your life. Elegant to serve, delicious to eat, and practical to organize: what more could you want? Try them too and tell me how it went in the comments or on social media. And if you have leftover crepes, don’t throw them away: a bit of jam and they quickly become an irresistible dessert!
