These spinach pesto crepes offer an elegant yet simple meal perfect for brunch or dinner. Tender crepes wrap around a vibrant spinach and ricotta filling, baked until golden and served with fresh tomato salad. With a little planning, these spinach pesto crepes deliver restaurant-worthy results right at home.
If you're looking for the perfect Spinach Pesto Crepes, you're in the right place. Whether you love Savory Crepes or want to explore our Breakfast & Brunch collection, we've got you covered.
Why You’ll Love This Spinach Pesto Crepes
- Versatile for any occasion: Serve for brunch, lunch, or a light dinner.
- Make-ahead convenience: Prepare components a day ahead for easy assembly.
- Perfect balance: Creamy filling is offset by zesty pesto and fresh salad.
- Beginner-friendly: Simple tips ensure smooth, non-stick crepes every time.
Ingredients & Tools
For the crepes:
- 120 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 1 tbsp melted butter, plus extra for cooking
- Pinch of salt
For the filling:
- 250 g fresh spinach
- 200 g ricotta cheese
- 50 g grated Parmesan cheese
- 3 tbsp basil pesto (store-bought or homemade)
- 1 small garlic clove, minced
- Pinch of nutmeg
- Salt and black pepper to taste
For assembly:
- 50 g mozzarella, grated
- Extra Parmesan for sprinkling
For the tomato salad (optional):
- 200 g cherry tomatoes, halved
- 1 tbsp extra virgin olive oil
- Small handful of fresh basil leaves
Tools: 1 non-stick frying pan (around 20–24 cm), blender or whisk, mixing bowls, baking dish
Notes: Using whole milk in the crepe batter gives them a lovely tenderness, and don’t skip the nutmeg in the filling—it adds a subtle warmth that pairs beautifully with the spinach and cheese.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 18 g |
| Fat: | 20 g |
| Carbs: | 32 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Get your pan to the right temperature. A properly heated non-stick pan is key for thin, lacy-edged crepes. Test with a drop of batter—it should sizzle gently but not burn instantly.
- Squeeze that spinach really well. After wilting, press out every bit of excess water. A dry filling means your crepes won’t get soggy, and the texture stays beautifully creamy.
- Let the crepe batter rest. If you have time, rest the batter for 30 minutes. This allows the flour to fully hydrate and results in more tender, flexible crepes that are easier to roll.
- Don’t be shy with the pesto. A good-quality pesto makes a huge difference here. If you’re using store-bought, taste it first—you might need to adjust seasoning accordingly.
How to Make Spinach Pesto Crepes
Step 1: Start by making the crepe batter. In a blender or a large bowl, combine the flour, eggs, milk, melted butter, and a pinch of salt. Blend or whisk until the batter is completely smooth—you shouldn’t see any lumps. The consistency should be like thin cream. If it seems too thick, add a tablespoon more milk. Let the batter rest while you prepare the filling; this gives the gluten a chance to relax, which makes for more tender crepes.
Step 2: For the filling, wilt the spinach. You can do this in a pan with a tiny splash of water over medium heat, or in the microwave. Cook until just wilted and bright green, then transfer to a colander. Once it’s cool enough to handle, squeeze out every bit of excess liquid with your hands—this is crucial for a non-watery filling. Chop the spinach roughly.
Step 3: In a mixing bowl, combine the chopped spinach, ricotta, grated Parmesan, pesto, minced garlic, and a pinch of nutmeg. Season well with salt and black pepper. Mix everything until evenly combined. You’ll notice the pesto gives the filling a lovely green marbled effect and a gorgeous herby aroma.
Step 4: Now, cook the crepes. Heat your non-stick pan over medium heat and lightly brush with butter. Pour in a small ladleful of batter (about ¼ cup), quickly tilting and swirling the pan to coat the base thinly and evenly. Cook for about 1–2 minutes, until the edges lift and the top looks set. Flip and cook for another 30 seconds until lightly golden. Repeat with the remaining batter, stacking the cooked crepes on a plate.
Step 5: Preheat your oven to 180°C (350°F). To assemble, place a crepe on a clean surface and spoon 2–3 tablespoons of the spinach pesto filling along the centre. Fold the sides over the filling, then roll up to form a neat parcel. Place them seam-side down in a lightly greased baking dish.
Step 6: Sprinkle the assembled crepes with the grated mozzarella and a little extra Parmesan. Bake for 15–20 minutes, until the cheese is melted and golden, and the crepes are heated through. While they bake, toss the halved cherry tomatoes with olive oil, basil, and a pinch of salt for a simple salad to serve on the side.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days.
- Freezer: Freeze before baking, well-wrapped, for up to 1 month.
- Reviving: Reheat in a 325°F oven for 10–15 minutes until warm through.
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 the meal.
- Roasted asparagus with flaky sea salt — Tender, slightly charred asparagus spears offer a lovely textural contrast and their earthy flavour complements the herby pesto filling.
- Garlic sautéed mushrooms — Savoury, umami-packed mushrooms add a hearty touch, making the dish feel even more substantial and satisfying.
Drinks
- A crisp Sauvignon Blanc — Its citrusy, grassy notes cleanse the palate between bites of the creamy, cheesy filling, creating a really balanced pairing.
- Sparkling water with lemon and mint — A refreshing, non-alcoholic option that lifts the flavours and feels wonderfully light alongside the baked crepes.
- Light-bodied Pinot Noir — If you prefer red, a fruity, low-tannin Pinot won’t overwhelm the dish and actually highlights the earthy spinach and nutty Parmesan.
Something Sweet
- Lemon sorbet with fresh berries — After the savoury main, this bright, tart dessert is incredibly refreshing and feels like a clean, light finish.
- Almond biscotti for dipping — Their crunchy, nutty character is a lovely textural shift, and they’re perfect with a post-meal coffee or tea.
- Dark chocolate and orange truffles — Just one or two of these rich, intense bites provide a decadent yet small sweet ending that doesn’t feel too heavy.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot. If the pan is scorching, the batter will set too quickly and you won’t be able to swirl it thin. You’ll end up with thick, rubbery crepes instead of delicate, lacy ones.
- Mistake: Skipping the spinach squeezing step. I’ve messed this up before too, and it leads to a watery filling that can make your crepes soggy and dilute the lovely pesto flavour.
- Mistake: Overfilling the crepes. It’s tempting to pack in more filling, but too much will cause them to burst open during rolling or baking. A couple of tablespoons per crepe is perfect.
- Mistake: Not seasoning the filling adequately. Ricotta can be quite mild, so taste the filling mix and adjust salt and pepper—remember, the pesto and Parmesan are salty, but you still need that base seasoning.
Expert Tips
- Tip: Make a double batch of crepes and freeze them. Layer cooked, cooled crepes between sheets of baking paper, pop in a freezer bag, and freeze. They thaw quickly for an even faster meal next time.
- Tip: Add a splash of sparkling water to the batter. For even lighter, more delicate crepes, replace 2–3 tablespoons of the milk with sparkling water. The bubbles create a lovely, airy texture.
- Tip: Use a ladle for consistent crepe size. Using the same ladle or measuring cup for each crepe ensures they’re all roughly the same size, which makes rolling and baking much easier.
- Tip: Let the baked crepes rest for a few minutes. They’ll be piping hot straight from the oven. A 5-minute rest allows the filling to set slightly, so they hold their shape better when serving.
FAQs
Can I make these crepes gluten-free?
Absolutely! Just swap the all-purpose flour for a good gluten-free blend. Look for one that contains a binder like xanthan gum, or add ½ teaspoon yourself. The batter might be a tiny bit more delicate, so handle with care when flipping. You may need an extra tablespoon of milk if the blend absorbs more liquid. They’ll taste just as wonderful.
What can I use instead of ricotta?
Cottage cheese is a great substitute—just give it a quick blitz in the food processor first for a smoother texture. Goat’s cheese also works beautifully for a tangier twist, or even a thick Greek yogurt if you drain off any excess whey. The key is using something creamy that will hold the filling together.
How do I store and reheat leftovers?
Store any leftover assembled crepes in an airtight container in the fridge for up to 2 days. Reheat in a 160°C (325°F) oven for about 10–15 minutes until warm through. I don’t recommend microwaving, as they can become a bit soggy. You can also freeze them before baking—just assemble, wrap well, and bake from frozen, adding 10 extra minutes.
My crepes keep tearing—what am I doing wrong?
This usually happens if the batter is too thick or the pan isn’t properly non-stick. First, check your batter consistency—it should coat the back of a spoon but drip off easily. Secondly, make sure your pan is well-buttered and properly heated before adding the batter. A little practice goes a long way—the first crepe is often the test one!
Can I use frozen spinach?
Yes, frozen spinach works perfectly here. Thaw it completely, then squeeze out all the water—even more thoroughly than fresh, as frozen spinach holds a lot of moisture. You’ll need about 150g of frozen spinach once it’s thawed and squeezed to replace the 250g fresh. It’s a real time-saver.
Spinach Pesto Crepes
Make elegant Spinach Pesto Crepes at home with this easy recipe. Perfect for brunch or dinner with a creamy ricotta filling. Get the simple steps now!
Ingredients
For the crepes:
-
120 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
1 tbsp melted butter (plus extra for cooking)
-
salt (Pinch)
For the filling:
-
250 g fresh spinach
-
200 g ricotta cheese
-
50 g grated Parmesan cheese
-
3 tbsp basil pesto (store-bought or homemade)
-
1 small garlic clove (minced)
-
nutmeg (Pinch)
-
salt and black pepper (to taste)
For assembly:
-
50 g mozzarella (grated)
-
Extra Parmesan (for sprinkling)
For the tomato salad (optional):
-
200 g cherry tomatoes (halved)
-
1 tbsp extra virgin olive oil
-
fresh basil leaves (Small handful)
Instructions
-
Start by making the crepe batter. In a blender or a large bowl, combine the flour, eggs, milk, melted butter, and a pinch of salt. Blend or whisk until the batter is completely smooth—you shouldn't see any lumps. The consistency should be like thin cream. If it seems too thick, add a tablespoon more milk. Let the batter rest while you prepare the filling; this gives the gluten a chance to relax, which makes for more tender crepes.01
-
For the filling, wilt the spinach. You can do this in a pan with a tiny splash of water over medium heat, or in the microwave. Cook until just wilted and bright green, then transfer to a colander. Once it's cool enough to handle, squeeze out every bit of excess liquid with your hands—this is crucial for a non-watery filling. Chop the spinach roughly.02
-
In a mixing bowl, combine the chopped spinach, ricotta, grated Parmesan, pesto, minced garlic, and a pinch of nutmeg. Season well with salt and black pepper. Mix everything until evenly combined. You'll notice the pesto gives the filling a lovely green marbled effect and a gorgeous herby aroma.03
-
Now, cook the crepes. Heat your non-stick pan over medium heat and lightly brush with butter. Pour in a small ladleful of batter (about ¼ cup), quickly tilting and swirling the pan to coat the base thinly and evenly. Cook for about 1–2 minutes, until the edges lift and the top looks set. Flip and cook for another 30 seconds until lightly golden. Repeat with the remaining batter, stacking the cooked crepes on a plate.04
-
Preheat your oven to 180°C (350°F). To assemble, place a crepe on a clean surface and spoon 2–3 tablespoons of the spinach pesto filling along the centre. Fold the sides over the filling, then roll up to form a neat parcel. Place them seam-side down in a lightly greased baking dish.05
-
Sprinkle the assembled crepes with the grated mozzarella and a little extra Parmesan. Bake for 15–20 minutes, until the cheese is melted and golden, and the crepes are heated through. While they bake, toss the halved cherry tomatoes with olive oil, basil, and a pinch of salt for a simple salad to serve on the side.06
Not what you're looking for?
