The Spinach and Stracchino Crepes are the ideal solution when you want to bring an elegant yet genuinely flavored first course to the table. This recipe, presented as tasty crepe cannelloni, combines the lightness of a perfectly blended batter with a savory filling of fresh sautéed spinach and the creaminess of stracchino cheese. Unlike egg pasta, the crepes provide a velvety texture that melts in the mouth, made even more inviting by oven gratinating. Whether for a family Sunday or a special dinner, these Spinach and Stracchino Crepes will soon become one of your go-to dishes thanks to their incredible softness.
If you love crepes try the crepes with stracchino and pesto, the egg-free crepes, the chickpea flour crepes or the Nutella crepes.
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OTHER RECIPES WITH CREPES
- Difficulty: Medium
- Cost: Affordable
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 9 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing crepe cannelloni with spinach and stracchino
- 3 eggs
- 1 cup milk
- 1 1/4 cups type 1 flour
- 1 1/2 tbsp butter
- 1 pinch salt
- to taste nutmeg
- 2 cloves garlic
- to taste extra virgin olive oil
- 1.5 lb fresh spinach
- 10.5 oz stracchino cheese
- 1 oz Parmesan
- to taste butter
Preparation of Spinach and Stracchino Crepes
To begin, put the eggs and the milk into the blender container. Add a pinch of nutmeg, the salt and the warm melted butter. Last, pour in the flour. Turn the blender on for a few seconds until you see a smooth, lump-free batter. This technical step ensures a silky batter. Let the mixture rest for at least 10 minutes: this helps any air to escape and makes your Spinach and Stracchino Crepes elastic and sturdy.
Heat a nonstick pan and lightly grease it with a small pat of butter. When it’s hot, pour in a ladleful of batter and, with a quick wrist motion, tilt the pan to spread the liquid. Cook for about a minute: when the edges lift, flip the crepe and cook the other side for a few seconds. Stack the crepes one on top of another on a plate; the residual heat will keep them soft and flexible for filling.
Sauté the fresh spinach with garlic, olive oil and salt, making sure they dry well. Once cooled, chop them and mix with the stracchino cheese. Take each crepe, fold the two side edges slightly inward, place the filling in the center and roll starting from the bottom: this cannelloni-style method perfectly seals your Spinach and Stracchino Crepes, keeping them neat in the baking dish.
Arrange the resulting cannelloni in a well-buttered baking dish. Choose your preferred topping: a sprinkle of grated Parmesan and pats of butter, or coat the surface with a velvety béchamel or a tomato and basil sauce. Bake at 356°F for about 15-20 minutes, until you see an inviting crust. Serve your Spinach and Stracchino Crepes hot and gooey.
Tips for a perfect result
Drying the spinach: It’s essential that they are very dry, otherwise the stracchino will become too runny.
Resting the batter: Don’t skip the 10-minute wait; it makes the crepe more heat-resistant and less likely to tear while you form your cannelloni.
Tasty variations
Decadent topping: If you love ultra-creamy dishes, use béchamel as a topping; if you prefer a hint of acidity to contrast the sweetness of the stracchino, opt for tomato sauce.
Forest aroma: You can add sautéed chopped mushrooms together with the spinach to make your Spinach and Stracchino Crepes even richer and more flavorful.
Quick gratinate: In an air fryer, place the crepes in a suitable ovenproof dish and cook at 338°F for 10 minutes for a quick, even gratination.
Storage
In the refrigerator: Once prepared and filled, the Spinach and Stracchino Crepes can be kept in the fridge for 24 hours, covered with plastic wrap or placed in a container, before baking. If they are already cooked, warm them slightly in the oven to restore the stracchino’s stretchiness.
In the freezer: You can freeze the rolled crepes (without external sauce), separating them with parchment paper. When needed, dress them and bake directly from frozen, increasing the cooking time by about 10 minutes.
Now it’s your turn!
The Spinach and Stracchino Crepes are that classic dish that smells like home and family lunches. Their simplicity is their strength and they are always liked by everyone, even children who usually struggle with vegetables! Which topping will you choose this time? Do you prefer the delicate version with béchamel or the more assertive version with tomato sauce? Tell me in the comments!
FAQ (Questions & Answers)
Why call them crepe cannelloni?
Because the rolled shape and baking resemble classic cannelloni, but the crepe base makes them much lighter and silkier on the palate.
How many crepes does this recipe make?
With a 8–8 2/3 in pan you typically get about 10-12 crepes, depending on how thin you make them and the ladle you use.
Can I use ricotta?
Certainly, if you prefer a milder flavor than stracchino, ricotta is an excellent alternative. In that case, add a pinch of Parmesan inside the filling as well.
