Spinach and ricotta crepes are thin, delicate pancakes filled with a creamy, savory mixture. They’re perfect for brunch, dinner, or make-ahead meals. The combination of tender spinach, creamy ricotta, and a hint of nutmeg wrapped in a soft crepe is pure comfort food heaven.
Love Spinach and Ricotta Crepes? So do we! If you're into Savory Crepes or curious about Burgers, you'll find plenty of inspiration below.
Why You’ll Love This Spinach and Ricotta Crepes
- Fancy yet simple: Crepes are easy with a non-stick pan and patience.
- Dreamy texture contrast: Silky crepes with a creamy, savory filling.
- Wonderfully versatile: Great for breakfast, brunch, lunch, or dinner.
- Eat your greens: Spinach blends seamlessly for a nutritious, delicious dish.
Ingredients & Tools
For the crepes:
- 120 g all-purpose flour
- 2 large eggs
- 300 ml milk
- 1 tbsp melted butter, plus extra for cooking
- Pinch of salt
For the filling:
- 250 g fresh spinach
- 250 g ricotta cheese
- 50 g grated Parmesan cheese
- 1 small garlic clove, minced
- ½ tsp freshly grated nutmeg
- Salt and black pepper to taste
For assembly:
- 100 ml tomato passata or marinara sauce
- 50 g grated mozzarella cheese
Tools: 1 non-stick skillet (20–24 cm), 1 mixing bowl, 1 whisk, 1 medium saucepan, 1 wooden spoon, 1 baking dish
Notes: Using fresh, whole-milk ricotta really makes a difference here—it’s creamier and less grainy than some low-fat versions. And don’t skip the nutmeg! It might seem like a small thing, but it adds a warm, aromatic note that pairs beautifully with the spinach and cheese.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 15 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Let the crepe batter rest. This is non-negotiable for tender crepes. Resting allows the flour to fully hydrate and the gluten to relax, which means your crepes will be lighter and less likely to tear when you flip them.
- Squeeze the spinach really well. After wilting the spinach, let it cool slightly, then use your hands to squeeze out as much liquid as possible. A little goes a long way here—excess water will make your filling soggy.
- Use a good non-stick pan. A quality, lightweight non-stick skillet is your best friend for crepe-making. It ensures easy flipping and helps you achieve that perfect, lacy golden-brown surface without any sticking disasters.
- Don’t be shy with the seasoning. Ricotta and spinach can be quite mild, so taste your filling and adjust the salt, pepper, and nutmeg until it sings. Remember, the crepes themselves are lightly salted, so the filling should be well-seasoned on its own.
How to Make Spinach and Ricotta Crepes
Step 1: First, make the crepe batter. In a mixing bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk while whisking continuously until you have a smooth, thin batter with the consistency of single cream. Whisk in the melted butter. Cover the bowl and let the batter rest at room temperature for at least 30 minutes. This resting time is crucial for soft, pliable crepes.
Step 2: While the batter rests, prepare the filling. Wilt the spinach by placing it in a saucepan with a tablespoon of water over medium heat. Cover and cook for 2–3 minutes, until the leaves have completely collapsed. Drain the spinach and, once it’s cool enough to handle, squeeze it firmly with your hands to remove all excess water. You’ll be surprised how much liquid comes out! Chop the squeezed spinach roughly.
Step 3: In a clean bowl, combine the ricotta, grated Parmesan, minced garlic, chopped spinach, nutmeg, and a generous amount of salt and pepper. Mix everything together until well-combined. Give it a taste—it should be savory and flavorful. Set the filling aside while you cook the crepes.
Step 4: Now, cook the crepes. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Pour in a small ladleful of batter (about ¼ cup) and immediately tilt and swirl the pan to spread the batter into a thin, even layer. Cook for about 1–2 minutes, until the edges start to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula (or your fingers if you’re feeling brave!) and cook for another 30–60 seconds on the other side. Transfer to a plate and repeat with the remaining batter.
Step 5: Preheat your oven to 180°C (350°F). To assemble, spread a thin layer of tomato passata on the bottom of a baking dish. Place a crepe on a clean surface and spoon 2–3 tablespoons of the spinach and ricotta filling along the center. Roll the crepe up neatly and place it seam-side down in the baking dish. Repeat with the remaining crepes and filling, arranging them snugly in the dish.
Step 6: Spoon the remaining tomato passata over the top of the rolled crepes and sprinkle generously with the grated mozzarella cheese. Bake in the preheated oven for 15–20 minutes, until the cheese is melted, bubbly, and starting to turn golden in spots. Let the crepes rest for 5 minutes after baking—this helps the filling set slightly so they’re easier to serve.
Storage & Freshness Guide
- Fridge: Store baked crepes in an airtight container for up to 3 days.
- Freezer: Freeze assembled, unbaked crepes (without final cheese) for up to 2 months.
- Reviving: Reheat in a 325°F oven until warmed through to restore texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the crepes beautifully, adding a fresh, crisp element to your plate.
- Roasted cherry tomatoes on the vine — Their sweet, concentrated flavor and juicy burst provide a lovely contrast to the creamy, savory filling inside the crepes.
- Garlic sautéed mushrooms — Earthy, umami-packed mushrooms add a meaty texture and depth that complements the ricotta and spinach wonderfully.
Drinks
- A crisp, dry white wine like Pinot Grigio — Its bright acidity and clean finish help cleanse the palate between bites of the rich, cheesy crepes.
- Sparkling water with a twist of lemon — The bubbles and citrus are refreshing and light, making them a perfect non-alcoholic partner for this dish.
- A light-bodied Italian red like Chianti — If you prefer red, the tart cherry notes and good acidity in a young Chianti stand up nicely to the tomato and cheese.
Something Sweet
- Lemon sorbet — After a savory meal, a few scoops of zesty, palate-cleansing sorbet feel incredibly refreshing and light.
- Almond biscotti — Their crunchy texture and nutty flavor are perfect for dipping into a cup of coffee or tea, ending the meal on a simple, satisfying note.
- Dark chocolate espresso truffles — Just one or two rich, intense truffles provide a decadent, grown-up finish without being too heavy.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily coat the back of a spoon, it’s too thick and will make heavy, doughy crepes. The consistency should be like thin cream—add a splash more milk if needed.
- Mistake: Not squeezing the spinach enough. I’ve messed this up before too, and it leads to a watery filling that can make your crepes soggy. Take the extra minute to really wring it out.
- Mistake: Cooking the crepes on too high heat. High heat will cause the crepes to brown too quickly before they’re cooked through, and they can become brittle. A steady medium heat is your friend.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but too much will cause them to burst open when you roll them. A modest 2–3 tablespoon portion is perfect.
Expert Tips
- Tip: Make the crepes ahead of time. You can cook the crepes a day in advance, stack them with parchment paper in between, and keep them wrapped in the fridge. This makes assembly a breeze on the day you want to serve them.
- Tip: Add a flavor boost with lemon zest. A little finely grated lemon zest mixed into the ricotta filling adds a wonderful brightness that cuts through the richness and makes the flavors pop.
- Tip: Use the back of a ladle to spread the batter. After you pour the batter into the pan, use the bottom of the ladle in a gentle, circular motion to help spread it into an even, thin layer quickly before it sets.
- Tip: Let the pan reheat between crepes. After you remove a cooked crepe, give the pan a moment to come back up to temperature before adding more butter and batter. This ensures each crepe cooks evenly and gets that lovely lacy edge.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains a binder like xanthan gum, which helps mimic the structure that gluten provides. The batter might be a touch more delicate, so be gentle when flipping. The result is still wonderfully thin and tender.
Can I freeze the assembled, unbaked crepes?
Yes, they freeze beautifully. Assemble the crepes in a freezer-safe baking dish, but don’t add the final layer of mozzarella. Wrap the dish tightly in plastic wrap and foil, and freeze for up to 2 months. To cook, thaw overnight in the fridge, top with cheese, and bake as directed, adding a few extra minutes if needed.
My first crepe always turns out badly. What am I doing wrong?
Don’t worry, this is so common! The first crepe is often a test—it helps you gauge the pan’s temperature and the right amount of batter. It usually soaks up any excess butter, too. Just consider it the cook’s treat and carry on. The second crepe is almost always perfect.
What can I use instead of ricotta?
If you’re not a fan of ricotta, you can use an equal amount of full-fat cottage cheese, blended until smooth. Alternatively, a soft goat’s cheese would be delicious, offering a lovely tangy flavor that pairs well with the spinach and nutmeg.
How do I reheat leftover crepes?
The best way is in the oven to keep them from getting soggy. Place them in a baking dish, cover with foil, and warm at 160°C (325°F) for about 10–15 minutes, until heated through. You can also use the microwave for a quick fix, but the texture of the crepes will be a bit softer.
Spinach And Ricotta Crepes
Make delicious Spinach and Ricotta Crepes with this easy recipe. Perfect for brunch or dinner, they're a creamy, savory delight. Get the full recipe here!
Ingredients
For the crepes:
-
120 g all-purpose flour
-
2 large eggs
-
300 ml milk
-
1 tbsp melted butter (plus extra for cooking)
-
Pinch salt
For the filling:
-
250 g fresh spinach
-
250 g ricotta cheese
-
50 g grated Parmesan cheese
-
1 small garlic clove (minced)
-
½ tsp freshly grated nutmeg
-
Salt and black pepper (to taste)
For assembly:
-
100 ml tomato passata or marinara sauce
-
50 g grated mozzarella cheese
Instructions
-
First, make the crepe batter. In a mixing bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk while whisking continuously until you have a smooth, thin batter with the consistency of single cream. Whisk in the melted butter. Cover the bowl and let the batter rest at room temperature for at least 30 minutes. This resting time is crucial for soft, pliable crepes.01
-
While the batter rests, prepare the filling. Wilt the spinach by placing it in a saucepan with a tablespoon of water over medium heat. Cover and cook for 2–3 minutes, until the leaves have completely collapsed. Drain the spinach and, once it’s cool enough to handle, squeeze it firmly with your hands to remove all excess water. You’ll be surprised how much liquid comes out! Chop the squeezed spinach roughly.02
-
In a clean bowl, combine the ricotta, grated Parmesan, minced garlic, chopped spinach, nutmeg, and a generous amount of salt and pepper. Mix everything together until well-combined. Give it a taste—it should be savory and flavorful. Set the filling aside while you cook the crepes.03
-
Now, cook the crepes. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Pour in a small ladleful of batter (about ¼ cup) and immediately tilt and swirl the pan to spread the batter into a thin, even layer. Cook for about 1–2 minutes, until the edges start to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula (or your fingers if you’re feeling brave!) and cook for another 30–60 seconds on the other side. Transfer to a plate and repeat with the remaining batter.04
-
Preheat your oven to 180°C (350°F). To assemble, spread a thin layer of tomato passata on the bottom of a baking dish. Place a crepe on a clean surface and spoon 2–3 tablespoons of the spinach and ricotta filling along the center. Roll the crepe up neatly and place it seam-side down in the baking dish. Repeat with the remaining crepes and filling, arranging them snugly in the dish.05
-
Spoon the remaining tomato passata over the top of the rolled crepes and sprinkle generously with the grated mozzarella cheese. Bake in the preheated oven for 15–20 minutes, until the cheese is melted, bubbly, and starting to turn golden in spots. Let the crepes rest for 5 minutes after baking—this helps the filling set slightly so they’re easier to serve.06
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