Ricotta and spinach crepes are a dish that smells like home, family Sundays, and genuine flavors. Soft and thin, the crepes envelop a creamy and delicate filling, where the sweetness of ricotta perfectly matches the herbal taste of spinach. It’s a versatile recipe, perfect as an elegant first course for a special dinner, but also as comfort food to enjoy in peace. 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
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10 crepes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing 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 tbsp extra virgin olive oil
- 1 lb spinach
- to taste salt and pepper
- 1 1/4 cups ricotta
- 2/3 cup grated Parmesan cheese
- 10 slices smoked scamorza cheese
- 1 cup milk
- 2 tbsp butter
- 3 tbsp all-purpose flour
- to taste salt and nutmeg
Tools
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- Immersion Blender
- Pan
- Baking Tray
- Saucepan
- Hand Whisk
Steps for preparing ricotta and spinach crepes
Wash the spinach and dry them. Wilt them in a pan with oil, garlic, salt, and pepper. Remove the garlic and chop coarsely.
In a tall container, put the eggs, milk, flour, salt, and oil. Blend with the immersion blender. Let the batter rest for 5 minutes. Pour small amounts of batter into a lightly greased pan. By rotating the pan, distribute the mixture. Cook the crepes for a few minutes on each side. Continue until all the ingredients are used.
Mix the spinach with ricotta, half of the Parmesan cheese, and adjust salt and pepper. Prepare the béchamel by toasting the flour with the butter in the saucepan. Add the milk while stirring with a hand whisk to prevent lumps. Enrich with salt and nutmeg and cook, always stirring, until it thickens.
Lay out the crepes. On half, put a slice of scamorza cheese divided in half. Cover with the ricotta and spinach mixture. Fold in half and then in half again. Place the crepes on a baking tray lined with parchment paper.
Garnish with béchamel and Parmesan cheese, or simply with butter and Parmesan, and bake in a static oven, at 392°F for 10 minutes. Serve.
Storage
The crepes can be stored in the fridge for a couple of days, even before baking.
