Ricotta and spinach crepes

Ricotta and spinach crepes are a delicious first course that will make you look great. Let's see how they prepare now!

Ricotta and spinach crepes are a truly delicious first course and suitable for a family lunch or dinner. In this case they are a valid alternative to egg pasta, generally used to prepare the more traditional stuffed cannelloni .

Are you ready to get to work? Here is the recipe for lean crepes, with photos and videos so you don't miss a single step!

Preparing the recipe for ricotta and spinach crepes

1. To make the spinach crepes, start with the crepes. Place 100 g of sifted flour in a bowl and slowly pour in 200 ml of milk, stirring with a whisk.

2. Then add the eggs, salt and pepper, mix well so that no lumps form.

3. Let the batter rest in the fridge, covered in cling film, for at least 30 minutes and in the meantime dedicate yourself to the filling and the béchamel.

4. To make the filling, wash the vegetables, remove the most damaged parts of the leaves, then cook in a pan with a drizzle of oil for 7-8 minutes (alternatively you can boil them and then pan-fry them).

5. Squeeze them, being careful not to burn yourself, and chop them with a knife.

6. Pour the spinach into a bowl, add the ricotta, 60 g of grated cheese and 1 drizzle of EVO oil. Then season with salt and pepper and mix to combine everything. Set aside for the moment.

7. Butter the bottom of a pan, place on the heat, heat well and pour a ladle of batter into it. Rotate it so that it is evenly distributed and cook for two minutes first on one side and then on the other. Continue in this way until all the batter is used up.

8. Distribute the ricotta and spinach filling on the crepes and roll them up or fold them in 4.

9. Before placing them in a baking dish and putting them in the oven, the time has come to prepare the béchamel sauce . In a saucepan, melt 50 g of butter over a low heat and then add 50 g of 00 flour, stirring continuously with a whisk so that no lumps form.

10. When the roux has taken on a light golden note , slowly pour in the milk (to your taste, whether cold, at room temperature or slightly hot) continuing to mix with the whisk until everything has thickened slightly without it no lump is formed.

11. Add a little nutmeg and give it a final stir and turn off the heat.

12. Then place the crepes filled with ricotta and spinach inside a buttered baking dish dirtied with a ladle of béchamel sauce, sprinkle the surface with the rest of the grated cheese, a few knobs of butter and all the béchamel sauce.

13. Bake in a preheated oven at 180°C for 20 minutes .
Once cooked, remove from the oven and leave to cool for a few moments before serving. Enjoy your meal!

This dish is a wild card that saves you on every big occasion: try it for your Easter menu or even for a romantic dinner . Another recipe to try issalmon crêpes .

Conservation

Our baked ricotta, spinach and béchamel crepes can be kept in the fridge for a maximum of 1-2 days , well covered in cling film. We do not recommend freezing in the freezer.

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Crepes: photo and video recipe for making the neutral dough (and some delicious inspiration)