Pasta · ALWAYS FREE
Spinach and ricotta crespelle
Thin homemade crepes wrap spinach and ricotta, then bake under a simple tomato sauce and Parmesan-style cheese.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Whisk flour with milk and eggs until smooth. Melt about 3 ⅓ tsp (15 g) butter, cool briefly and whisk into batter with 1 g salt. Rest 20 minutes. Meanwhile wilt spinach in a covered pan with its clinging rinse water for 3 minutes, then uncover and stir until no loose liquid remains. Do not squeeze or drain. Spread out and cool 10 minutes, then mix all spinach with ricotta,20 g cheese, nutmeg,1 g salt and pepper.
- Heat olive oil in a saucepan, cook garlic gently 1 minute, then add crushed tomatoes and remaining 2 g salt. Simmer 15 minutes, stirring. Heat an 8-inch (20-cm) nonstick crepe skillet over medium heat. Divide the reserved about 2 tsp (10 g) butter across eight light coatings. Stir batter, then pour in one eighth, tilting to coat. Cook 60-90 seconds until edges release, flip and cook 30-45 seconds. Repeat for all eight, allowing about 24 minutes including handling; stack on a plate.
- Heat oven to 375°F (190°C). Spread one third of the tomato sauce in a 9-by-13-inch (23-by-33-cm) baking dish. Divide all filling among eight crepes, roll gently and arrange seam-side down. Spoon remaining sauce over them and scatter remaining 20 g cheese.
- Cover with foil and bake 20 minutes. Uncover and bake 10-15 minutes more until bubbling and the center filling reaches 165°F (74°C). Rest 10 minutes. Serve two crepes with one quarter of all sauce per portion. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 477 kcal
- Protein
- 21.8 g
- Total carbohydrate
- 44.6 g
- Total fat
- 24.6 g
- Total sugars
- 9.7 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Divide complete eight crepes, filling and sauce by four. Contains wheat, milk and egg. Vegetarian tag requires vegetarian coagulants/rennet in both cheeses; not all Parmesan products qualify.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Spinach and ricotta crespelle: all-purpose flour; whole milk; whole egg without shell; unsalted butter; raw spinach; whole-milk ricotta made with vegetarian coagulants; hard Parmesan-style cheese made with vegetarian rennet; ground nutmeg; canned crushed tomatoes; olive oil; garlic; salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
