The ricotta and spinach crepes are a dish that smells like home, family Sundays, and genuine flavors. Soft and thin, the crepes wrap a creamy and delicate filling, where the sweetness of the ricotta perfectly matches the earthy 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.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 10 crepes
- Cooking methods: Stove, 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 tbsps extra virgin olive oil
- 17 oz spinach
- to taste salt and pepper
- 10.5 oz ricotta
- 3/4 cup grated Parmesan cheese
- 10 slices smoked scamorza cheese
Tools
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- Immersion Blender
- Frying Pan
- Baking Tray
- Saucepan
- Whisk
Steps for preparing ricotta and spinach crepes
Wash the spinach and dry them. Sauté them in a pan with oil, garlic, salt, and pepper. Remove the garlic and chop coarsely.
In a tall container, place eggs, milk, flour, salt, and oil. Blend with an immersion blender. Let the batter rest for 5 minutes. Pour small amounts of batter in a slightly greased pan. Rotate the pan to distribute the mixture. Cook the crepe for a few minutes on each side. Continue until all the ingredients are used.
Mix the spinach with the ricotta, half of the Parmesan, and adjust salt and pepper.
Spread out the crepes. On half, place a slice of scamorza cut in half. Cover with the ricotta and spinach mixture. Fold in half and then again in half. Place the crepes on a baking sheet lined with parchment paper.
Garnish with béchamel and Parmesan, or simply with butter and Parmesan, and bake in a static oven at 400°F for 10 minutes. Serve.
Storage
The crepes can be stored in the fridge for a couple of days, even before being au gratin.
