Crepes with ricotta and spinach. If you are looking for a first course that will please both young and old, perhaps perfect to serve on Sunday when the whole family gathers, crepes with ricotta and spinach are just what you need.
They are an excellent first course; the filling is the same used for cannelloni or ravioli, but instead of pasta, crepes are used.
The preparation takes a bit of time, but you can prepare both the crepes, the filling, and the béchamel in advance, storing all the ingredients in the refrigerator, and then fill your crepes with the ricotta and spinach filling just before serving them, keeping in mind the baking time needed for gratin.
If you like, I will provide two solutions for crepes: the classic one I will explain in this article and those with oat flour, which are more diet-friendly. Additionally, I will provide various lactose-free and gluten-free béchamel recipes; maybe take a look.
These crepes are lighter oat flour crepes recipe.
Here you will find lighter versions of béchamel for those who have issues with gluten or lactose.
Version 1 light béchamel recipe. Version 2 béchamel with rice milk and gluten-free
Now let’s see how to prepare the classic crepes.
Let’s see in detail how to make delicious and extremely versatile crepes.
They are made by mixing eggs with milk and flour; to have a smooth and completely lump-free batter, start with the dry ingredients, then sift the flour into a large bowl, make a well in the center, and add the slightly beaten eggs, start mixing with a whisk, then add the milk while continuing to mix; in no time, you will have a perfectly smooth batter!!!
Let the batter rest for at least 30 minutes in a cool place or in the fridge; this step is important because the flour will release all its starch for softer and tastier crepes.
The batter is poured, one ladle at a time, into a hot, slightly buttered or oiled pan: remove it from the heat and pour a ladle of batter, quickly rotate it to ‘coat’ the entire pan, and immediately put it back on medium heat to have golden crepes.
For once, with a single recipe, we have pleased everyone.
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4/6
- Cooking methods: Stovetop, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Crepes with Ricotta and Spinach
- 2 eggs
- 1 ¼ cups milk
- 1 cup all-purpose flour
- as needed olive oil (or butter to grease the pan)
- salt
- 5.6 tbsp butter
- 1 cup all-purpose flour
- 3 ½ cups milk
- salt
- nutmeg (to taste)
- 2 cups ricotta
- 1 lb spinach (weight of raw and washed, same for frozen)
- 2 ½ oz Parmesan
- salt
- pepper
- as needed Parmesan (to sprinkle)
Tools
- Baking Dish
- Pan
- Bowl
- Ladle
- Pot
- Blender
- Small Pot
- Food Scale
- Measuring Jug
- Whisk
Steps for Crepes with Ricotta and Spinach
In a large bowl, sift the flour (essential to avoid lumps).
Then, in a second bowl, beat the eggs and mix them with a whisk.
Gradually incorporate the flour and milk, and mix with the whisk.
Dilute the mixture by gradually adding milk and continuing to stir until you have a fluid and completely lump-free batter.
“If lumps have formed, blend everything with an immersion blender for a few seconds!”
Cover with plastic wrap and keep for at least 30 minutes at room temperature (or in the fridge in the less cold top section if you prefer).
Retrieve the batter, mix again with the whisk, and proceed to cooking. Heat a 20-22 cm non-stick pan well over medium heat.
Grease the pan with a bit of oil, using a piece of paper towel, and heat it well. Pour a ladle of batter into the pan and immediately rotate the pan to distribute it evenly.
“If you wish, you can grease the pan using butter instead of oil.”
As soon as the crepe has solidified and its edges easily detach, flip it over and complete cooking for another 30-40 seconds.
(It’s easy to know when it’s time to turn the crepe because it will easily detach from the bottom).
Continue this way until all the batter is used up, greasing the pan slightly with paper towel every 3/4 crepes.
The crepes are ready to be filled; close them as you like, in half-moons, bundles, packets, fans, or cannelloni.
With these quantities, you will make 12 crepes cooked in a 22 cm pan.
Meanwhile, let’s prepare the filling.
Boil the spinach.
(If using fresh spinach, wash the fresh spinach leaves thoroughly under running water to remove any impurities).
(If using frozen spinach).
Cook them for a few minutes.
Drain the spinach.
Squeeze them very well and chop them finely.
(I used a mezzaluna, but a blender is also fine).
In a bowl, mix the spinach and grated cheese with the ricotta.
Incorporate a minced mix of marjoram and thyme if you like, add nutmeg and a pinch of salt.
Mix very well.
At this point, prepare the béchamel: in a saucepan, melt the butter; as soon as the butter has melted, add all the flour to the saucepan with the melted butter in one go; with the help of a whisk, allow the flour to completely absorb the melted butter and let it toast lightly.
Pour the milk into the saucepan, continue to stir with the whisk to avoid forming lumps, salt, pepper, and season with a pinch of nutmeg.
Continue stirring with the whisk until the milk comes to a boil and the mixture starts to thicken to form the béchamel.
As soon as the béchamel is ready, remove it from the heat and pour it into a bowl to cool.
Now spread the béchamel on 6 crepes as well.
Spread a tablespoon of filling on each of the crepes.
Fold the crepes into a handkerchief shape or as you like.
Proceed with all the other crepes.
Pour 2 ladles of béchamel into the baking dish and arrange the crepes in it.
Pour a few tablespoons of béchamel over the Crepes and a sprinkle of grated cheese.
Put a baking dish in the oven at 356-374 °F for about 20 minutes.
Lift the crepes to the top part of the oven, turn on the grill, and finish cooking for another 5 minutes. Always check.
For twelve crepes, you need two round baking dishes or one large rectangular one
Once their surface is golden, they are ready to be served.
Enjoy your meal.
Tips
If you want, you can also use frozen spinach boiled in slightly salted boiling water for 15 minutes, then drained and well dried.
You can also use sheep ricotta instead of cow’s.
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Storage
Ricotta and spinach crepes can be stored in the fridge for two days. You can warm them up or gratin them in the oven.
If you want to prepare in advance, you can make only the crepes up to one day before, storing them covered in the fridge or in an airtight container. You can freeze the baking dish before cooking it.
