Baked Ricotta and Spinach Crepes

Here is the recipe for delicious ricotta and spinach crepes, a dish from the Italian tradition, ideal for a family lunch or a special dinner.

Ingredients

• For the crepes:
  • 125 g of flour
  • 250 ml of milk
  • 2 eggs
  • A pinch of salt
  • Butter for greasing the pan
• For the filling:
  • 500 g of fresh or frozen spinach
  • 250 g of ricotta
  • 100 g of grated Parmesan cheese
  • Nutmeg to taste
  • Salt and pepper to taste
• For the béchamel sauce:
  • 500 ml of milk
  • 50 g of flour
  • 50 g of butter
  • Nutmeg to taste
  • Salt to taste

Preparation

1. Start by preparing the crepes: in a bowl, beat the eggs and gradually add the flour, alternating with the milk to avoid lumps. Add a pinch of salt. Let the batter rest for about 30 minutes.

2. Cook the crepes in a lightly buttered non-stick pan, pouring a ladle of batter at a time and cooking them on both sides until they are lightly golden. Continue until all the batter is used up and set the crepes aside.

3. Prepare the filling by cooking the spinach in a pan with a drizzle of oil and garlic (which you will later remove), then squeeze it well to eliminate excess water and chop coarsely. In a bowl, mix the ricotta with the spinach, half of the grated Parmesan, a pinch of nutmeg, salt, and pepper.

4. Now let’s make the béchamel sauce: melt the butter in a small pot, add the flour, and mix well. Gradually add the hot milk, continuing to stir to avoid lumps. Bring to a boil and let it thicken for a few minutes. Season with salt and nutmeg.

5. Assemble the crepes: place a spoonful of filling on each crepe and roll them up. Arrange the filled crepes in a previously buttered baking dish, pour the béchamel sauce over them, and sprinkle with the remaining Parmesan.

6. Bake in a preheated oven at 180°C for about 20-30 minutes or until the surface becomes golden and crispy.

Trivia

Crepes, also known as “crêpes” in France or “pancakes” in thicker forms in the United States, are often used in Italy as a base for both sweet and savory dishes, and the ricotta and spinach version is a very popular variant in Italian home cooking, especially during holidays like Easter.