CREPES (Crepes) SPINACH and BECHAMEL
The SPINACH RICOTTA and BECHAMEL Crepes are a delicious and succulent oven-baked first course that is easy and quick to prepare, made of crepes filled with spinach, ricotta, and bechamel.
Perfect to serve for lunch or dinner instead of classic pasta, ideal for family Sundays or even a special occasion, and also have the huge advantage of being prepared in advance, just like baked lasagna and heated up when needed so we can fully enjoy our guests without being forced to stay in the kitchen.
The recipe for Spinach Crepes with ricotta and bechamel is very simple. Just prepare the classic crepe batter and once cooked, fill them with a filling of boiled spinach (you can use either fresh or frozen), cow’s or sheep’s ricotta (packaged is fine), and finally bechamel. A few simple steps and you’ll enjoy Crepes with Spinach Ricotta and Bechamel that are soft inside, tasty and stringy.
And to make it a dish for everyone, here’s the recipe for EGG-FREE and LACTOSE-FREE CREPES, GLUTEN-FREE CREPES and BECHAMEL both lactose-free and gluten-free.
For more crepes recipes, both sweet and savory, you might be interested in:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 683.13 (Kcal)
- Carbohydrates 48.26 (g) of which sugars 10.40 (g)
- Proteins 32.57 (g)
- Fat 41.81 (g) of which saturated 23.94 (g)of which unsaturated 12.85 (g)
- Fibers 3.17 (g)
- Sodium 1,258.21 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 1 egg (whole)
- 1 pinch salt
- as needed butter (to grease the pan)
- 2 cups milk
- g all-purpose flour
- 4 tbsp butter
- as needed nutmeg
- 1 pinch salt
- 14 oz ricotta cheese
- 12 oz spinach
- 2.5 oz grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 pinch black pepper (optional)
- as needed salt
Tools
- Bowl
- Crepe Pan
- Whisk
- Baking Pan
Steps
Place the whole egg in a bowl and beat with an electric whisk for a few minutes. Add the sifted all-purpose flour and beat again. Add the salt and room temperature milk, mixing quickly with a hand whisk to avoid lumps. Place a non-stick pan on the stove, and when it’s hot, grease it with a little butter. Pour a ladle of crepe batter in the center and tilt the pan to spread it evenly. Cook the crepes for about 2 minutes on each side. Once ready, stack them on a plate and set aside.
To prepare the Bechamel, follow my recipe for FOOLPROOF BECHAMEL, and if you have intolerance, you will also find the recipe for GLUTEN-FREE and LACTOSE-FREE BECHAMEL.
Wash the spinach and clean them by removing the thicker stems. Place them in a large pan with 2 tablespoons of extra virgin olive oil and cook for about 15 minutes. (If the cooking base dries too much, add a tablespoon of water). When cooked, drain and squeeze them well to remove all excess water. Chop the spinach with a knife and transfer them to a bowl. Add the ricotta, grated Parmesan cheese, adjust salt and pepper, and mix with a spoon. Also, add 2 tablespoons of Bechamel and mix again to combine.
Fill the Crepes. Place a few spoonfuls of spinach, ricotta, and bechamel filling inside each crepe (only on half of the crepe). Fold the crepe in half, then fold it again to form a wedge. Continue this way until all the ingredients are used up. Place the crepes in a lightly buttered baking dish side by side. Pour some bechamel on top and sprinkle with Parmesan. Broil in the oven for about 15 minutes. Serve hot.
NOTES
SPINACH You can use either fresh or frozen spinach. In this case, boil them in lightly salted boiling water for 15 minutes, then drain and dry them well.
RICOTTA For this recipe, cow’s, sheep’s, or lactose-free ricotta are all suitable.
BECHAMEL For SPINACH and ricotta CREPES, homemade bechamel is ideal, much tastier and more genuine.
VARIATIONS You can modify and customize the crepe filling using the same procedure. For example, Crepes with HAM and MOZZARELLA or with MUSHROOMS and BECHAMEL.
STORAGE
The ricotta spinach and bechamel crepes can be stored in the fridge for two days after being prepared. To enjoy them again, simply reheat in the oven or microwave.
