If you’re looking for a complete vegetarian main dish or a Sunday first course to impress your guests, these baked ricotta and spinach crepes are the perfect choice. This version, enriched with smoked scamorza, turns a great Italian classic into a gourmet experience. Homemade crepes are a versatile base, ideal for those looking for a healthy and genuine recipe without sacrificing the pleasure of “comfort food”.
The secret to achieving perfect crepes lies in the batter’s consistency and the filling quality. By using fresh ingredients and following the correct steps, you’ll get a balanced dish where the creaminess of fresh ricotta meets the strong and iron-like flavor of pan-fried spinach. Let’s see how to prepare this unique vegetarian dish that’s also ideal for anyone following a balanced diet.
If you love crepes, try the crepes with stracchino and pesto, the eggless crepes, the chickpea flour crepes, or those with Nutella.
OTHER RECIPES WITH SPINACH
HERE you’ll find all my first courses.
Follow me on FACEBOOK to find lots of great recipes every day.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10 crepes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Ricotta and Spinach Crepes
- 2 cups all-purpose flour
- 3/4 cup milk
- 3 eggs
- 1 pinch salt
- 1 tbsp extra virgin olive oil
- 2 cloves garlic
- 5 tbsps extra virgin olive oil
- 1.1 lbs spinach
- to taste salt and pepper
- 10.5 oz ricotta
- 2.8 oz grated Parmesan
- 10 slices smoked scamorza
Tools
This post contains affiliate links
- Immersion Blender
- Pan
- Baking Tray
- Saucepan
- Whisk
Steps for Preparing Baked Ricotta and Spinach Crepes
To make lump-free crepes, place the eggs, milk, flour, salt, and oil in a tall container. Use an immersion blender to emulsify the fats with the liquids and flour: this step ensures a perfectly smooth crepe batter. It’s essential to let the mixture rest for at least 5-10 minutes: resting allows the gluten to relax, making the crepes elastic and easy to spread in the pan without breaking during cooking.
Heat a non-stick pan of about 8-9 inches and lightly grease it with a drizzle of extra virgin olive oil. Pour a small ladle of batter and, with a quick rotational wrist movement, distribute the liquid over the entire surface. Cook on medium heat for about 2 minutes on each side. Homemade crepes are ready when the edges start to lift on their own and appear slightly golden. Stack them on a flat plate, covering them with a clean cloth to keep them moist and flexible.
Carefully wash the spinach and let them wilt in a large pan with oil and the two whole crushed garlic cloves. Once the spinach has reduced in volume, remove the garlic and let them drain to eliminate excess water, then chop them finely with a knife. In a bowl, mix the fresh ricotta with the spinach and half of the Parmesan. The ricotta and spinach cream should be homogeneous and well-firm. Adjust with salt and pepper to balance the flavors.
Take a crepe and lay it on the work surface. Place a slice of smoked scamorza on one half and cover with two generous tablespoons of filling. Fold the crepe in half and then again in half, obtaining the classic triangular (or fan) shape. Place the crepes on a baking tray lined with parchment paper. Sprinkle the surface with the remaining Parmesan and a drizzle of oil. Bake with grill function at 392°F for 5 minutes: the scamorza will become a melting heart and the surface will form a delicious crust.
Tips for Perfect Results
The temperature of the ingredients: For flawless batter, use milk and eggs at room temperature; this promotes better cohesion of the ingredients.
Perfectly dry spinach: If the filling is too liquid, the crepes will become soggy. After sautéing the spinach, squeeze them vigorously with a clean cloth or a sieve.
Ricotta substitution: If you prefer a more rustic texture, you can use goat cheese or robiola, which will give a more acidic and decisive note to the dish.
Creative Variants
Gourmet Version: Add a sprinkle of nutmeg to the ricotta to recall the traditional flavors of tortelli.
Variant with Bechamel: If you want a more “restaurant-like” dish, cover the crepes with a light homemade bechamel before baking.
Crispy touch: Add chopped walnut kernels to the filling for a contrast between the softness of the ricotta and the crunchiness of the nuts.
Storage and Planning
In the fridge: You can store the ricotta and spinach crepes already filled in an airtight container for up to 48 hours.
In the freezer: This dish lends itself well to freezing. You can freeze the folded crepes, separated by parchment paper, and bake them directly (increasing the cooking time) for a ready dinner in a few minutes.
Recovery: If you have leftover unfed crepe bases, keep them covered with plastic wrap and use them the next day for a sweet version with jam or spreadable cream.
Now It’s Your Turn!
Ricotta and spinach crepes are one of those recipes that taste like home and celebration. They’re perfect because you can prepare them in advance and enjoy the evening with your guests.
And you, how do you like them? Do you prefer the strong note of smoked scamorza or do you stick with classic mozzarella? Tell me in the comments, your opinion is important to our vegetarian community!
FAQ (Questions and Answers)
Can I make the batter with spelt flour?
Yes, spelt flour works well and gives the crepes a nuttier flavor. Keep in mind that you might need a little more milk.
Why does the first crepe always turn out bad?
It’s normal! It’s to stabilize the pan’s temperature and the degree of oiliness. Consider it your “heat test”.
What ricotta is best for crepes?
Cow’s milk ricotta is the most balanced, but make sure it’s fresh and well-drained to avoid soaking the pasta too much.
