Easy Crespelle with ricotta cheese and spinach

Easy Crespelle with ricotta cheese and spinach

Learn how to make an Easy Crespelle with ricotta cheese and spinach easily at home. Crespelle is Tuscan crepes that can be frequently used instead of pasta. They can be filled and rolled like cannelloni or layered as you like to make a lasagna. Crespelle can additionally be either sugary or savory. Also, you can utilize a diversity of stuffing to your Crespelle. Still, this filling of ricotta cheese and spinach is the most frequent. This recipe takes about 1 hour and 30 minutes to be ready.


However, you can either use a crepe pan or a non-stick frying pan to prepare the crepes. So; this dough functions well if it’s refrigerated for a minimum of 2 hours before use, and it might take an attempt or more before you improve the technique.



  • 1 1/2 Cups of Whole Milk
  • 4 Eggs
  • 1⁄2 Tsp of Salt
  • 1 cup (four oz.) of Flour
  • 4Tbsp of Butter, Melted
  • Olive Oil, As Needed


  • 4 Tbsp of Butter
  • 1⁄4 cup of Flour
  • 3 cups of Whole Milk
  • 1 Tbsp of Salt and a Pinch of Pepper
  • 1⁄2 tsp of Freshly Grated cheese


  • 500 Grams of Fresh Baby Spinach washed and drained.
  • 2 Tablespoons of Olive Oil
  • 1 Clove of Garlic, Minced
  • 1 Pound of Full Fat Ricotta Cheese
  • 1 Cup of Grated Pecorino Cheese
  • Salt & Pepper to Taste


  • 1 1/2 Cups of Quick Tomato Sauce or Other Prepared Tomato Sauce


For the Crespelle batter.

  • In a medium bowl, whisk together the eggs, milk, and salt. Garble in the flour a touch at a time, whisking after every addition, till the batter is downy. Append the melted butter, then enclose and refrigerate the batter for a minimum of 2 hours or as much as 24 hours.

For the White sauce.

  • Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Append salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Take away from the heat, cover with a layer of plastic wrap, and cool to room temperature.

To make the Crespelle.

  • First, offer the batter a short stir to blend. In a non-stick skillet append some drops of olive oil, then clean the skillet neat with a dry paper towel in order that just a completely light film of oil stays. When the skillet is warm, keep the skillet in a single hand and 1/4 cup ladle of batter in the other. Pour 2 to 3 tablespoons of batter into the center of the pan and distribute evenly by tilting the pan. Cook for a couple of minutes, then flip Crespelle over and cook for a couple of minutes more. So, don’t let it get too brown. Then, continue until the batter is finished, stacking the finished Crespelle on a plate and wrap them in plastic wrap, and keep them in the fridge for as much as 24 hours.

To make the filling.

  • Heat a tablespoon of olive oil in a pot and add the spinach and the garlic, cover the pot and let it wilt for a few minutes. Add the ricotta cheese, and grated Pecorino, and stir till nicely blended. Season with salt and pepper. Preheat the oven to 400 degrees F.

To assemble the dish.

  • Unwrap a touch of béchamel throughout the bottom of a 9 x 13-inch ovenproof casserole dish. Place one crepe in front of you and spread one heaped tablespoon of the filling on the lower half, roll it up and place with the seam down in an oiled oven dish. Then, spoon the remaining béchamel over the Crespelle, Season the tomato sauce with salt and pepper, and spread over the Crespelle, then sprinkle with the grated cheese. Bake for 10 minutes, then decrease warmth to 375 degrees F and bake till the Crespelle are golden brown. Finally, serve and enjoy.


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