Italian Crepes with Spinach and Cheese
Although crepes are known as a French cuisine, this crepe recipe is all Italian. This Italian Crepes with Spinach and Cheese recipe features a spinach and ricotta cheese filling, topped with your favorite tomato sauce and melted mozzarella cheese.
Ingredients
For the Italian Crepes (makes 12)
- 1 cup flour
- 3/4 cup reduced fat milk
- 1/4 cup water
- 3 large eggs
- 1/2 teaspoon salt
- butter
For the filling
- 4 cups baby spinach, stems removed
- 24 ounces part skim ricotta cheese, drained
- 1 large egg
- 1 cup mozzarella cheese, shredded
- 1 medium sweet onion, choppped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoons minced garlic
- 1 teaspoon olive oil
- 1 teaspoon black pepper
Instructions
For the Italian Crepes
- Preheat a (approx) 10″ skillet on medium heat.
- Meanwhile, sift flour into large mixing bowl.
- Then add milk, water, eggs, and salt. Thoroughly mix together.
- Lightly coat skillet with butter. Then ladle the crepe mixture into the heated skillet, then swirl pan until it is fully coated. Cook for only 13-15 seconds, then flip with a spatula to cook other side for another 13-15 seconds.
- When finished using the entire mixture, pile crepes on a dish and set aside to cool down.
For the filling
- Preheat olive oil in a large skillet on medium heat.
- Then add onion and garlic. Allow onions to cook for up to 1-2 minutes.
- Add spinach to pan and cook until it is lightly wilted. Then, remove spinach from heat and drain juices.
- In a large mixing bowl, combine ricotta cheese and egg and mix thoroughly. Then stir in parsley, black pepper, and mozzarella cheese. Lastly, mix in spinach and onions from skillet.
For the Spinach and Cheese Crepes
- Preheat oven to 350 degrees F.
- Lightly grease a large pan. Then lay out crepes on plate. Spoon spinach and cheese mixture along the middle of crepe, and roll the crepe over. Place each crepe in pan, side by side.
- Optional: Top the crepes with your favorite tomato sauce or cream sauce, and shredded mozzarella cheese (as shown in the picture)
- Place in oven and cook for approximately 25-30 minutes.
- Remove from oven then serve!
Notes / Suggestions
For this Italian Crepes with Spinach and Cheese recipe, feel free to substitute fresh baby spinach with frozen spinach. Make sure that you drain it!
Total Time (duration): 1 hour
Number of Servings: Approximately 12 crepes (4-6 people)
Popularity: 14% [?]
Category: Main Course, Pasta, Recipes
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Looks delicious! I haven’t tried ricotta in crepes yet.
These Italian crepes are very good. I realize that crepes can be made in many different varieties and flavors, of which I intend on experimenting with, but what better way to experience crepes for the first time than to try an Italian version of it.
Definitely worth making again, and I would recommend everyone try it. Good recipe Dianna!
I thought this dish was a tat too cheesy for me. Normally I LOVE cheese and can’t get enough.
To be fair, I didn’t measure the cup of motz in the filling, so it could be my fault, but I rarely measure things like this. (The crepes I followed exactly, though)
Italian crepes are remarkably similar to French crepes. My favorite part of this recipe was, I didn’t have to break out the scale and measure the ingredients in grams.
The husband loved it, and wants me to make it again for his birthday. (He’s a cheese-aholic)