Spinach crêpes with a creamy filling
Una ricetta leggera e colorata, perfetta per la bella stagione
Spinach crêpes are a simple yet eye-catching dish, ideal for a summer lunch or a light dinner.
The batter is enriched with fresh spinach, while the filling—creamy and flavorful—can be customized to taste. Perfect served rolled, baked, or sliced into pinwheels, they are an original alternative to classic first courses.
Ingredients
Per le crêpes:
- 150 g of all-purpose flour
- 200 g fresh spinach
- 300 ml of milk
- 2 eggs
- 1 tablespoon of extra virgin olive oil
- Salt, to taste
For the filling:
- 300 g fresh ricotta
- 100 g of grated cheese (e.g. Parmesan)
- Nutmeg, to taste
- Salt and pepper, to taste
For baking (optional):
- A few tablespoons of béchamel sauce
- Grated cheese
Step by step preparation
- Cook the spinach
Wash the spinach and wilt it in a pan with a drizzle of olive oil. Squeeze well to remove excess liquid and finely chop. - Prepare the crêpe batter
In a bowl, whisk the eggs with the milk and a pinch of salt. Add the sifted flour, then stir in the chopped spinach and the oil. Mix until you obtain a smooth batter. - Cook the crêpes
Heat a non-stick pan, lightly grease it, and pour in a ladle of batter. Cook each crêpe for 1–2 minutes per side. Repeat until all the batter is used. - Prepare the filling
In a bowl, mix the ricotta with the grated cheese, a pinch of nutmeg, salt, and pepper. - Fill and fold
Spread the filling over the crêpes and fold them into half-moons, little parcels, or roll them up. - (Optional) Bake
Arrange the crêpes in a baking dish, cover with béchamel sauce and grated cheese, then bake in the oven for 10–15 minutes at 180°C (350°F).
Conclusion
Colorful, soft, and versatile: spinach crêpes are perfect for those looking for a simple, tasty, and easily customizable dish.
A light idea that brings the taste of fresh ingredients and good home cooking to the table.
Enjoy your meal!