If you’re looking for a creative idea that’s beautiful to look at and delicious to taste, these ricotta and spinach crepe fans are for you! They’re perfect for a dinner with friends, Sunday lunch, or as a vegetarian main course. They’re easy to make and you can organize them in advance so you don’t have to cook at the last minute. I’ll walk you through how to get light crepes, a flavorful filling and a golden gratin that wins over at first sight. Ready to amaze everyone at the table?
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Cooking time: 30 Minutes
- Portions: 10 pieces
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for 10 fans
- 3 Eggs
- 1 Egg yolk
- 1 5/8 cups 00 flour (all-purpose)
- 2 cups + 2 tbsp Milk
- 1 pinch Salt
- as needed Butter
- 18 oz Spinach
- 1 2/3 cups Ricotta
- 1 cup Parmigiano Reggiano
- to taste Salt
- to taste Pepper
- to taste Nutmeg
- as needed Butter (in small knobs)
- to taste Parmigiano Reggiano PDO (grated)
Step-by-step preparation
Beat the eggs and the yolk with a pinch of salt. Add the sifted flour little by little, stirring to avoid lumps. Gradually pour in the milk, continuing to stir until you obtain a smooth, fluid batter.
Tip: for a perfectly smooth batter, pass it through a fine-mesh strainer.
Cover with plastic wrap and let rest for at least 30 minutes at room temperature.
Heat a nonstick pan, grease it with very little butter and pour in a ladle of batter. Tilt and rotate the pan to spread the batter into a thin layer. Cook until the edges begin to lift, then flip the crepe and finish cooking. Continue this way until the batter is finished.
Note: you should get about 10 crepes.Boil the spinach in a little water, drain them, let them cool and squeeze them very well. Chop them finely with a knife. In a bowl, mix the ricotta with the Parmigiano, a pinch of salt, pepper and nutmeg. Add the chopped spinach and combine everything.
Spread the filling on half of each crepe, then fold in half and fold again to form a fan. Arrange the fans in a baking dish lined with parchment paper.
Top each fan with a few small knobs of butter and a sprinkle of grated Parmigiano. Bake at 392°F in a conventional oven for about 15 minutes, or until the surface is nicely golden.
Useful tips
You can make the crepes the day before: they keep in the fridge wrapped in plastic wrap.
The filling lends itself to many variations: you can add a bit of smoked scamorza for a more pronounced flavor.
No fresh spinach? Frozen spinach works well too, just squeeze it thoroughly after cooking.
Variations
With Swiss chard or beet greens: instead of spinach, use Swiss chard for a milder taste.
Dairy-free version: replace the ricotta with a plant-based cream and use a vegan grated cheese.
Mini fans for a buffet: use smaller crepes and make mini fans, perfect for finger food.
FAQ – Ricotta and Spinach Crepe Fans
Can they be frozen?
Yes! Once assembled (before gratinating), freeze them individually on a tray, then transfer them to a freezer bag. Bake directly from frozen in the oven.
Should the ricotta be drained?
Absolutely yes. Too-wet ricotta would ruin the texture of the filling.
Can they be made in advance?
Yes, you can prepare everything in the morning for the evening. Keep them in the fridge and gratinate them just before serving.
The ricotta and spinach crepe fans are one of those dishes that make an impression without complicating your life. Elegant to serve, delicious to eat and practical to organize: what more could you want? Try them and tell me how it went in the comments or on social media. And if you have leftover crepes, don’t throw them away: a bit of jam and they instantly become an irresistible dessert!
