Savory Crepes with Spinach and Ricotta Filling are a beautiful example of how simple ingredients can come together to create an elegant and satisfying dish. These thin, tender crepes are lightly flavored and folded around a creamy, herb-infused ricotta and spinach filling that is both comforting and refined. Inspired by classic French crêpes and Italian-style fillings, this recipe works wonderfully for breakfast, brunch, lunch, or even a light dinner.
What makes this dish truly special is its versatility—you can dress it up for guests with a delicate sauce or enjoy it casually with a side salad. Soft crepes paired with the rich, savory filling create a balanced meal that feels indulgent yet wholesome.
Why I Love This Recipe
I love this recipe because it’s comforting, elegant, and incredibly flexible. The crepes are soft and delicate, while the spinach and ricotta filling is creamy, flavorful, and nourishing. It’s the kind of dish that feels special enough for a weekend brunch but easy enough to make on a weekday.
Why This Is a Must-Try Dish
- Perfect balance of light crepes and creamy filling
- Nutritious spinach paired with rich ricotta
- Suitable for any meal of the day
- Easy to customize with herbs, cheeses, or sauces
- Elegant presentation with simple preparation
Preparation Details
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Servings & Nutrition
- Servings: 4 (about 2 crepes per serving)
- Calories: Approximately 320–350 calories per serving
Course & Cuisine
- Course: Breakfast / Brunch / Main Course
- Cuisine: French-Italian Fusion
Ingredients
For the Crepes
- 1 cup all-purpose flour
- 2 large eggs
- 1¼ cups milk
- 2 tablespoons melted butter or olive oil
- ¼ teaspoon salt
For the Spinach & Ricotta Filling
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon nutmeg
- Salt and black pepper, to taste
Optional Garnish
- Fresh herbs (parsley or basil)
- Extra Parmesan cheese
Cooking Directions
- Prepare and cook the crepes until golden.
- Sauté spinach and garlic.
- Mix ricotta filling.
- Fill and fold crepes.
- Warm and serve.
Step-by-Step Preparation Method
Step 1: Make the Crepe Batter
In a mixing bowl, whisk together flour and salt. Add eggs and milk, whisking until smooth. Stir in melted butter. Let batter rest for 10 minutes.
Step 2: Cook the Crepes
Heat a non-stick skillet over medium heat. Lightly grease. Pour about ¼ cup batter into the pan, swirling to coat. Cook for 1–2 minutes per side until lightly golden. Repeat and stack crepes.
Step 3: Prepare the Filling
Heat olive oil in a pan over medium heat. Sauté garlic for 30 seconds. Add spinach and cook until wilted. Remove from heat and cool slightly.
Step 4: Mix the Ricotta Filling
In a bowl, combine ricotta, Parmesan, nutmeg, salt, pepper, and cooked spinach. Mix well.
Step 5: Assemble the Crepes
Place filling in the center of each crepe. Fold into quarters or roll gently.
Step 6: Warm and Serve
Place filled crepes in a warm pan or oven (350°F / 180°C) for 5–7 minutes if needed.
How to Serve
- Serve warm with a green salad
- Drizzle lightly with olive oil or béchamel sauce
- Sprinkle with fresh herbs and Parmesan
- Pair with soup for a complete meal
Recipe Tips
- Resting the batter ensures tender crepes
- Use fresh spinach for best flavor
- Do not overfill crepes to avoid tearing
- Keep crepes covered to prevent drying
Variations
Mushroom Spinach Crepes
Add sautéed mushrooms to the filling for extra umami.
Cheese-Lovers Version
Mix mozzarella or fontina into the ricotta.
Protein-Boosted Crepes
Add cooked chicken or turkey to the filling.
Gluten-Free Crepes
Use a gluten-free flour blend.
Herb-Infused Filling
Add fresh thyme, basil, or dill for extra aroma.
Freezing and Storage
Refrigerator
- Store filled crepes for up to 3 days in an airtight container.
Freezer
- Freeze assembled crepes for up to 2 months.
- Thaw overnight and reheat gently.
Special Equipment Needed
- Non-stick skillet or crepe pan
- Mixing bowls
- Whisk
- Spatula
Conclusion
Savory Crepes with Spinach and Ricotta Filling are a delightful blend of comfort and sophistication. With soft, tender crepes wrapped around a creamy, flavorful filling, this dish offers elegance without complexity. Whether served for brunch, lunch, or a light dinner, it’s a versatile recipe that always impresses and satisfies.
Savory Crepes with Spinach and Ricotta Filling
Description
Savory Crepes with Spinach and Ricotta Filling are a beautiful example of how simple ingredients can come together to create an elegant and satisfying dish. These thin, tender crepes are lightly flavored and folded around a creamy, herb-infused ricotta and spinach filling that is both comforting and refined. Inspired by classic French crêpes and Italian-style fillings, this recipe works wonderfully for breakfast, brunch, lunch, or even a light dinner.
Ingredients
For the Crepes
For the Spinach & Ricotta Filling
Optional Garnish
Instructions
-
Make the Crepe Batter : In a mixing bowl, whisk together flour and salt. Add eggs and milk, whisking until smooth. Stir in melted butter. Let batter rest for 10 minutes.
-
Cook the Crepes : Heat a non-stick skillet over medium heat. Lightly grease. Pour about ¼ cup batter into the pan, swirling to coat. Cook for 1–2 minutes per side until lightly golden. Repeat and stack crepes.
-
Prepare the Filling : Heat olive oil in a pan over medium heat. Sauté garlic for 30 seconds. Add spinach and cook until wilted. Remove from heat and cool slightly.
-
Mix the Ricotta Filling : In a bowl, combine ricotta, Parmesan, nutmeg, salt, pepper, and cooked spinach. Mix well.
-
Assemble the Crepes : Place filling in the center of each crepe. Fold into quarters or roll gently.
-
Warm and Serve : Place filled crepes in a warm pan or oven (350°F / 180°C) for 5–7 minutes if needed.
