These spinach and ricotta stuffed crepes are a comforting, elegant meal perfect for brunch or dinner. Thin, delicate crepes are filled with a creamy ricotta and spinach mixture, then baked until golden. This Spinach and Ricotta Stuffed Crepes recipe is surprisingly simple and delivers a wonderful balance of richness and freshness.
Craving a delicious Spinach and Ricotta Stuffed Crepes? You've come to the right spot! From Savory Breakfast favorites to amazing Burgers recipes, there's something here for everyone.
Why You’ll Love This Spinach and Ricotta Stuffed Crepes
- Elegant & approachable: Impress guests without a kitchen meltdown.
- Perfect texture balance: Creamy, savory filling wrapped in delicate crepes.
- Wonderfully versatile: Great for brunch, lunch, or a make-ahead dinner.
- Easy to customize: Add lemon zest, swap cheeses, or fold in mushrooms.
Ingredients & Tools
For the crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus more for cooking
- ¼ tsp salt
For the filling:
- 450 g fresh spinach
- 250 g whole-milk ricotta cheese
- 100 g grated Parmesan cheese
- 1 large egg
- 1 small garlic clove, minced
- ¼ tsp freshly grated nutmeg
- Salt and black pepper to taste
For assembly:
- 120 ml marinara or your favorite tomato sauce
- 50 g shredded mozzarella cheese
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, a mixing bowl, a baking dish (approx. 9×13 inch).
Notes: Using whole-milk ricotta and real Parmesan makes a significant difference here—they bring a depth of flavor and creaminess that lighter alternatives just can’t match. And don’t skip the fresh nutmeg; it has a warm, aromatic quality that pairs magically with the spinach and cheese.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 16 g |
| Carbs: | 25 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Get your pan to the right temperature. The first crepe is often a test run. Your pan should be medium-hot—a drop of water should sizzle and dance immediately. If it vaporizes instantly, it’s too hot; if it just sits there, it’s not hot enough.
- Don’t over-blend the crepe batter. A few small lumps are perfectly fine! Over-mixing can develop the gluten in the flour, leading to tougher, less delicate crepes. Letting the batter rest for 15-20 minutes allows the flour to fully hydrate and gives you a more tender result.
- Squeeze the spinach until it’s really dry. This is the single most important step for the filling. Any residual water will make your filling soggy and can cause the crepes to weep liquid during baking. Use your hands or press the cooked spinach in a fine-mesh strainer until no more green liquid comes out.
- Why whole-milk ricotta? The higher fat content provides a creamier, richer texture and better flavor that stands up to baking. Low-fat versions can sometimes be grainy and release more water, which you definitely don’t want in your beautiful filling.
How to Make Spinach and Ricotta Stuffed Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is smooth and the consistency of heavy cream. You can also whisk vigorously by hand in a large bowl—just make sure there are no dry pockets of flour. Let the batter rest on the counter for at least 15 minutes. This allows the gluten to relax, ensuring your crepes are tender and not rubbery.
Step 2: Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Once the butter is sizzling but not brown, lift the pan off the heat. Pour in a scant ¼ cup of batter, immediately tilting and rotating the pan to spread the batter into a thin, even circle. Return to the heat and cook for about 60-90 seconds, until the edges look lacy and the top is set. You’ll notice little bubbles forming. Flip carefully with a thin spatula and cook for another 30 seconds on the other side, until lightly spotted. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go. You should get about 8 crepes.
Step 3: Prepare the Spinach Filling. While the crepe batter is resting, wilt the spinach. You can do this in a large pan with a splash of water over medium heat, stirring until collapsed, or in the microwave in a covered bowl for 2-3 minutes. Once it’s cool enough to handle, transfer the spinach to a clean kitchen towel or a few layers of paper towels. Twist and squeeze with all your might to remove every last bit of green water. Seriously, get it as dry as you can. Chop the squeezed spinach roughly.
Step 4: Combine the Filling. In a medium bowl, combine the chopped, dried spinach, ricotta, most of the Parmesan (save a little for the top), the egg, minced garlic, nutmeg, and a good pinch of salt and pepper. Mix everything together with a fork until well-combined. Taste it! This is your chance to adjust the seasoning. It should taste delicious on its own—salty, cheesy, with a warm hint of nutmeg.
Step 5: Assemble the Crepes. Preheat your oven to 190°C (375°F). Spread a thin layer of the tomato sauce on the bottom of your baking dish. Take one crepe, place a generous 2-3 tablespoons of the filling in a line down the center. Fold the two sides over the filling, creating a neat parcel. Place it seam-side down in the prepared baking dish. Repeat with the remaining crepes and filling, arranging them snugly in the dish.
Step 6: Bake to Golden Perfection. Spoon the remaining tomato sauce over the top of the assembled crepes, then sprinkle with the reserved mozzarella and Parmesan cheese. Bake for 20-25 minutes, until the cheese is melted, golden, and bubbly, and the edges of the crepes are just starting to crisp up. Let them rest for about 5 minutes after pulling them from the oven—this allows the filling to set slightly, making them easier to serve.
Storage & Freshness Guide
- Fridge: Store baked crepes in an airtight container for up to 3 days.
- Freezer: Freeze unbaked, assembled crepes for up to 3 months. Thaw overnight in fridge before baking.
- Reviving: Reheat in a 350°F oven until warm, or microwave briefly for a quick meal.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp, citrusy dressing cut through the richness of the crepes beautifully, balancing the whole plate.
- Roasted cherry tomatoes with thyme — Their sweet, concentrated burst of flavor adds a juicy, vibrant element that complements the creamy filling.
- Sautéed mushrooms with garlic — An earthy, savory side that echoes the umami notes in the Parmesan and adds another layer of satisfying texture.
Drinks
- A crisp, dry Prosecco or sparkling wine — The bubbles and acidity are fantastic for cleansing the palate between bites of the rich, cheesy crepes.
- A chilled Pinot Grigio — Its light, citrusy profile won’t overpower the dish and provides a refreshing counterpoint.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the effervescence and citrus are just as effective at resetting your taste buds.
Something Sweet
- Fresh berries with a dollop of mascarpone — After a savory meal, something light, fresh, and slightly tart is the perfect way to finish. It feels elegant without being heavy.
- Dark chocolate espresso truffles — Just one or two of these rich, intense bites provide a satisfying endnote that contrasts wonderfully with the savory main.
- Lemon sorbet — Incredibly refreshing and palate-cleansing, it’s like a bright, sunny finish to a comforting meal.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot. If your pan is scorching, the crepe will cook too quickly on the outside before the inside sets, leading to a torn, brittle mess when you try to flip it. Aim for a steady medium heat.
- Mistake: Skipping the spinach-squeezing step. I’ve messed this up before too, thinking a little moisture was fine. It’s not. A wet filling will steam inside the crepe, making the whole dish soggy and watering down the flavor.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this makes them difficult to roll, and they’re more likely to burst open in the oven. A modest, tidy line down the center is the way to go.
- Mistake: Not letting the crepes rest before serving. Pulling them straight from the oven and digging in means the filling will be lava-hot and too loose. A five-minute wait makes for a much better eating experience.
Expert Tips
- Tip: Make the crepes ahead. You can cook the crepes a day in advance. Let them cool completely, then stack them with parchment paper in between, wrap the stack in plastic wrap, and refrigerate. They’ll be pliable and ready to fill when you are.
- Tip: Use a ladle for consistent crepes. Using the same ladle or ¼ cup measure for every crepe ensures they’re all the same size and thickness, which leads to more even cooking and a prettier final presentation.
- Tip: Add a flavor boost to the filling. For a more complex flavor, sauté a finely chopped shallot until soft before mixing it into the ricotta and spinach. It adds a subtle, sweet onion note that’s really lovely.
- Tip: Get a good sear on the crepes. If you want a bit more texture, you can quickly pan-fry the assembled, unbaked crepes in a little butter for a minute on each side to crisp them up before transferring to the baking dish for the final bake.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! It’s a great time-saver. You’ll need about one 300g block of frozen chopped spinach. Thaw it completely—the best way is to leave it in the fridge overnight—and then squeeze it even more aggressively than fresh spinach. Frozen spinach holds a surprising amount of water, so really wring it out in a clean tea towel until it’s a dense, dry ball. From there, use it just as you would the fresh.
Can I make these stuffed crepes ahead of time?
They are a fantastic make-ahead meal! You can assemble them completely, cover the baking dish tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready, bake them straight from the fridge; you’ll just need to add a few extra minutes to the baking time since they’ll be cold. You can also freeze the unbaked, assembled crepes for up to 3 months. Thaw in the refrigerator overnight before baking.
My crepes keep tearing. What am I doing wrong?
This usually comes down to one of two things: the batter or the pan. If your batter is too thick, the crepes will be stodgy and prone to cracking. Add a tablespoon more milk to thin it out. If the pan isn’t properly non-stick or isn’t adequately greased, the crepe will stick and tear. Ensure you’re using a little butter for each crepe and that your pan is well-seasoned or of high quality.
What can I use instead of ricotta?
If you’re not a fan of ricotta, full-fat cottage cheese is the best substitute. Blend it until smooth first to get rid of the curds, then proceed with the recipe. You could also use a soft goat’s cheese for a tangier flavor profile, though it will be a bit less creamy. Avoid hard cheeses or cream cheese, as they won’t provide the right texture.
Why did my filling turn out watery after baking?
This almost always traces back to moisture in the spinach or the ricotta. Did you squeeze the spinach until it was bone-dry? Also, some ricotta brands are wetter than others. If yours seems particularly moist, you can drain it in a fine-mesh strainer for 15-20 minutes before using. Ensuring your filling is thick and not loose before assembly is the key to a perfect, non-watery result.
Spinach And Ricotta Stuffed Crepes
Learn how to make delicious Spinach and Ricotta Stuffed Crepes with this easy recipe. Perfect for brunch or dinner. Try this elegant meal today!
Ingredients
For the crepes:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
¼ tsp salt
For the filling:
-
450 g fresh spinach
-
250 g whole-milk ricotta cheese
-
100 g grated Parmesan cheese
-
1 large egg
-
1 small garlic clove (minced)
-
¼ tsp freshly grated nutmeg
-
Salt and black pepper (to taste)
For assembly:
-
120 ml marinara or your favorite tomato sauce
-
50 g shredded mozzarella cheese
Instructions
-
In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is smooth and the consistency of heavy cream. You can also whisk vigorously by hand in a large bowl—just make sure there are no dry pockets of flour. Let the batter rest on the counter for at least 15 minutes. This allows the gluten to relax, ensuring your crepes are tender and not rubbery.01
-
Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Once the butter is sizzling but not brown, lift the pan off the heat. Pour in a scant ¼ cup of batter, immediately tilting and rotating the pan to spread the batter into a thin, even circle. Return to the heat and cook for about 60-90 seconds, until the edges look lacy and the top is set. You’ll notice little bubbles forming. Flip carefully with a thin spatula and cook for another 30 seconds on the other side, until lightly spotted. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go. You should get about 8 crepes.02
-
While the crepe batter is resting, wilt the spinach. You can do this in a large pan with a splash of water over medium heat, stirring until collapsed, or in the microwave in a covered bowl for 2-3 minutes. Once it's cool enough to handle, transfer the spinach to a clean kitchen towel or a few layers of paper towels. Twist and squeeze with all your might to remove every last bit of green water. Seriously, get it as dry as you can. Chop the squeezed spinach roughly.03
-
In a medium bowl, combine the chopped, dried spinach, ricotta, most of the Parmesan (save a little for the top), the egg, minced garlic, nutmeg, and a good pinch of salt and pepper. Mix everything together with a fork until well-combined. Taste it! This is your chance to adjust the seasoning. It should taste delicious on its own—salty, cheesy, with a warm hint of nutmeg.04
-
Preheat your oven to 190°C (375°F). Spread a thin layer of the tomato sauce on the bottom of your baking dish. Take one crepe, place a generous 2-3 tablespoons of the filling in a line down the center. Fold the two sides over the filling, creating a neat parcel. Place it seam-side down in the prepared baking dish. Repeat with the remaining crepes and filling, arranging them snugly in the dish.05
-
Spoon the remaining tomato sauce over the top of the assembled crepes, then sprinkle with the reserved mozzarella and Parmesan cheese. Bake for 20-25 minutes, until the cheese is melted, golden, and bubbly, and the edges of the crepes are just starting to crisp up. Let them rest for about 5 minutes after pulling them from the oven—this allows the filling to set slightly, making them easier to serve.06
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