Teresa's Recipes
Italian Crespelle with Spinach and Ricotta
Crespelle, the delightful Italian cousin of French crepes, are a perfect canvas for both savory and sweet fillings. These delicate, thin pancakes are filled with a rich mixture of creamy ricotta and fresh spinach, topped with a luscious marinara sauce, and baked to perfection. This dish is not only comforting but also brings a piece of Italian culinary tradition to your table, reminding us of the rustic kitchens where such recipes were lovingly crafted for family gatherings. Enjoy them as a main dish or a delightful appetizer, and let the flavors transport you to the heart of Italy!
Ingredients
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Milk
- 2 tablespoons, melted Unsalted butter
- 1/4 teaspoon Salt
- 2 cups, chopped Fresh spinach
- 1 cup Ricotta cheese
- 1/2 cup, grated Parmesan cheese
- 2 cups Marinara sauce
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 400
- Fat: 18g
- Carbs: 45g
- Protein: 20g
- Sodium: 600mg
- Sugar: 6g
Instructions
- In a blender, combine the flour, eggs, milk, salt, and melted butter. Blend on high until the mixture is smooth and well combined, about 30 seconds. Let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour in about 1/4 cup of the batter and swirl the skillet to coat the bottom evenly. Cook until the crespelle is lightly browned on the bottom, about 1-2 minutes, then carefully flip and cook for another minute on the other side. Transfer to a plate and repeat with the remaining batter.
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the ricotta cheese, chopped spinach, and grated Parmesan. Mix until well combined. Season with salt and pepper to taste.
- Take one crespelle, place a few tablespoons of the ricotta mixture in the center, and roll it up tightly. Repeat with the remaining crespelle.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the filled crespelle seam-side down in the dish. Pour the remaining marinara sauce over the top.
- Bake in the preheated oven for 15-20 minutes, or until heated through and the sauce is bubbling.
- Serve warm, garnished with extra Parmesan cheese if desired.
Tips
- For a twist, you can add cooked mushrooms or sun-dried tomatoes to the ricotta filling.
- These crespelle can also be made ahead of time. Prepare the batter and filling separately, and assemble just before baking.
- Feel free to experiment with different cheeses, such as feta or mozzarella, for varied flavors.