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Spinach Ricotta Crepes Recipe

Spinach Ricotta Crepes Recipe
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★★★★★

5 from 20 reviews

Delicate and savory spinach ricotta crepes, perfect for a light meal or brunch. These thin French-style pancakes are filled with a creamy mixture of fresh spinach and ricotta cheese, seasoned with a hint of nutmeg and salt. The crepes are soft, tender, and cooked to a golden brown, making a delicious and wholesome dish that’s easy to prepare and enjoyable any time of day.

Ingredients

Scale

For the Crepe Batter

  • 125 g all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 300 ml milk
  • 50 g butter, melted (plus extra butter for cooking)

For the Filling

  • 200 g fresh spinach
  • 250 g ricotta cheese
  • A pinch of nutmeg
  • Salt, to taste

Instructions

  1. Prepare the batter: In a mixing bowl, whisk together the flour and salt. In another bowl, beat the eggs, then add the milk and melted butter. Gradually combine the wet ingredients with the dry ingredients, whisking until you have a smooth batter. Let the batter rest for about 30 minutes to ensure the crepes are tender.
  2. Cook the spinach: Rinse the fresh spinach under cold water thoroughly. Heat a pan over medium heat, add a small amount of butter, then sauté the spinach until wilted, approximately 3-4 minutes. Remove from heat and let it cool slightly before chopping finely.
  3. Make the filling: In a bowl, mix the ricotta cheese with the chopped spinach. Add a pinch of nutmeg and stir until everything is combined well. Season with salt to taste to enhance the flavors.
  4. Cook the crepes: Preheat a non-stick skillet over medium heat and add a little butter to coat the surface. Pour a ladleful of crepe batter into the pan, tilting it to spread the batter evenly and thinly. Cook for 1-2 minutes until the edges begin to lift and the bottom turns golden. Flip the crepe and cook for another minute on the opposite side. Repeat with the remaining batter, adding butter as needed.
  5. Assemble the crepes: Take one crepe and place a generous spoonful of the spinach and ricotta filling in the center. Fold the crepe into a triangle or roll it up neatly. Serve warm and enjoy your delicious spinach ricotta crepes.

Notes

  • Letting the batter rest allows the gluten to relax, resulting in softer crepes.
  • Use fresh spinach for the best flavor and texture; you can substitute with frozen spinach that’s thoroughly drained if necessary.
  • Adjust seasoning in the filling according to taste; adding a little grated Parmesan can also enhance the flavor.
  • These crepes can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for up to 1 month.
  • Serve with a light salad or a simple tomato sauce for a complete meal.

Nutrition

Keywords: spinach crepes, ricotta crepes, savory crepes, French crepes, spinach ricotta filling, brunch recipe, vegetarian crepes

Find it online: https://recipeswithmia.com/spinach-ricotta-crepes-recipe/