Spinach and Ricotta Stuffed Crepes

Spinach and Ricotta Stuffed Crepes

Light, delicate crepes filled with a creamy spinach and ricotta mixture, then baked to perfection—this dish is perfect for brunch, lunch, or a cozy dinner. These savory stuffed crepes are rich in flavor and simple to prepare, making them a great choice for both everyday meals and special occasions. Serve them with a side salad or a drizzle of sauce for a complete, satisfying meal.

⏳ Time Required:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Ingredients:

For the Crepes:

1 cup all-purpose flour

1 1/4 cup milk

2 eggs

1 tbsp melted butter

1/4 tsp salt

Butter or oil for cooking

For the Filling:

2 cups fresh spinach (or frozen, thawed, and drained)

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp black pepper

1/4 tsp nutmeg (optional)

Salt to taste

For Baking:

1/2 cup grated mozzarella or Parmesan (optional)

1 cup white sauce (béchamel) or marinara sauce

Instructions:

Step 1: Make the Crepes

In a blender, combine flour, milk, eggs, melted butter, and salt. Blend until smooth.

Heat a non-stick pan over medium heat and lightly grease with butter.

Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly.

Cook for about 1-2 minutes until golden, then flip and cook the other side for 30 seconds.

Repeat until all crepes are cooked. Stack them on a plate.

Step 2: Prepare the Filling

Sauté the spinach in a pan over medium heat until wilted. If using frozen spinach, drain well.

In a bowl, mix spinach, ricotta, Parmesan, garlic powder, black pepper, nutmeg, and salt.

Step 3: Assemble the Rolls

1. Lay a crepe flat and add about 2 tablespoons of the spinach filling in the center.
2. Roll the crepe tightly like a burrito and place it seam-side down in a greased baking dish.
3. Repeat with the remaining crepes.

Step 4: Bake (Optional)

Pour white sauce or marinara over the rolled crepes.

Sprinkle mozzarella or Parmesan on top.

Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.

Tips for Perfect Spinach and Ricotta Stuffed Crepes

1. Smooth Crepe Batter: Let the crepe batter rest for at least 15 minutes before cooking. This helps the flour absorb the liquid and results in smoother, more tender crepes.
2. Prevent Soggy Crepes: Ensure the spinach is well-drained before mixing with ricotta to avoid excess moisture. If using frozen spinach, squeeze out as much water as possible.
3. Even Cooking: Use a non-stick pan and cook crepes over medium heat to prevent burning or uneven cooking.
4. Make Ahead: You can prepare the crepes and filling a day in advance. Store them separately in the fridge and assemble before baking.
5. Customization: Add cooked mushrooms, shredded chicken, or caramelized onions to the filling for extra flavor.
6. Crispier Finish: If you prefer crispy edges, lightly brush the tops of the crepes with butter or oil before baking.
7. Cheese Variations: Swap ricotta for cottage cheese, goat cheese, or even cream cheese for a different taste.

 Frequently Asked Questions

❓ Can I make the crepes gluten-free?
✔ Yes! Substitute all-purpose flour with a gluten-free flour blend or buckwheat flour for a gluten-free option.

❓ What sauce pairs best with these crepes?
✔ A light béchamel (white sauce) or marinara sauce works wonderfully. For a richer taste, try a creamy Alfredo sauce.

❓ Can I freeze stuffed crepes?
✔ Yes! Assemble and freeze them unbaked in an airtight container. When ready to eat, bake directly from frozen at 375°F (190°C) for 25-30 minutes.

❓ Can I use other greens instead of spinach?
✔ Absolutely! Try kale, Swiss chard, or arugula for a different twist on the filling.

❓ How do I store leftovers?
✔ Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.