Ricotta and Spinach Crepes
Servings: 4 | Category: Main Dishes | Preparation Time: 30 minutes | Cooking Time: 30 minutes
These delicious Ricotta and Spinach Crepes are the perfect dish to enjoy at lunch or dinner. The soft, delicate crepes are filled with a rich and creamy mixture of ricotta cheese, tender spinach, and a touch of Grana Padano cheese. After being wrapped in a delicate crescent shape, they’re topped with a smooth bechamel sauce and baked to perfection, creating a mouth-watering combination of flavors and textures. Let’s dive into the recipe and learn how to prepare this incredible dish from scratch!
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 80g |
| Eggs | 55g |
| Whole milk | 170g |
| Butter | 40g |
| Salt | to taste |
| Ricotta cheese | 500g |
| Spinach | 300g |
| Grana Padano DOP cheese | 50g |
| Extra virgin olive oil | 70g |
| Garlic clove | 1 |
| Black pepper | to taste |
| Whole milk | 500g |
| Butter | 50g |
| All-purpose flour | 50g |
| Salt | to taste |
| Nutmeg | to taste |
| Grana Padano DOP cheese | 1 tbsp |
Instructions:
Step 1: Prepare the Crepes
Start by preparing the crepe batter. In a small saucepan, melt the 40g of butter over low heat. Once melted, remove from heat and allow it to cool. In a separate bowl, crack the eggs and whisk them together with the 170g of milk until well combined. Sift the 80g of all-purpose flour into the bowl, gradually adding it while stirring gently with a whisk to avoid any lumps. Once the batter is smooth, cover the bowl with plastic wrap and refrigerate it for about 30 minutes to rest.
Step 2: Cook the Crepes
To cook the crepes, heat a non-stick pan or a crepe pan with a diameter of around 28 cm. Lightly grease the pan with butter, then use a paper towel to evenly spread and absorb the excess butter. Pour one ladle of crepe batter into the pan, swirling it around to spread it evenly across the surface. Cook for approximately 1 minute and 30 seconds on one side, then flip and cook for another 30 seconds. Repeat the process for all the crepes, and once they are done, place them on a plate and cover them with plastic wrap to prevent them from drying out.
Step 3: Make the Bechamel Sauce
Next, prepare the bechamel sauce. In a saucepan, melt 50g of butter over low heat. Gradually add the 50g of all-purpose flour, whisking constantly to form a smooth roux. Continue whisking for about 2-3 minutes until the mixture turns a golden color. Gradually add 500g of hot milk while stirring, ensuring no lumps form. Keep stirring for about 5-7 minutes until the sauce thickens to a creamy consistency. Add a pinch of salt, freshly grated nutmeg, and 1 tablespoon of Grana Padano cheese. Once the sauce is thickened and well-seasoned, remove it from heat and set aside, covering the top with plastic wrap to prevent a skin from forming.
Step 4: Prepare the Spinach
Now, prepare the spinach. Wash the spinach leaves thoroughly and remove any tough stems. In a large pan, heat 50g of extra virgin olive oil over medium heat. Add the garlic clove (left whole) and sauté for a minute to infuse the oil with flavor. Add the spinach to the pan, sprinkle with a pinch of salt and pepper, and cover with a lid. Cook for 7-8 minutes, stirring occasionally, until the spinach wilts and becomes tender. Remove the garlic and discard it.
Step 5: Prepare the Ricotta Mixture
While the spinach cooks, place the ricotta cheese into a large bowl. Add 20g of extra virgin olive oil, the Grana Padano cheese, and season with a pinch of salt and pepper. Once the spinach is ready, chop it finely and add it to the ricotta mixture. Stir well to combine all the ingredients, ensuring a smooth, creamy filling for the crepes.
Step 6: Assemble the Crepes
Now it’s time to assemble the crepes! Take one crepe and place it on a flat surface. Spoon a generous amount of the ricotta and spinach mixture into the center. Spread the filling evenly over the surface of the crepe. Then, carefully fold one side of the crepe over the filling to form a half-moon shape. Fold the half-moon in half again to form a small parcel or fan shape. Repeat the process with the remaining crepes.
Step 7: Bake the Crepes
Preheat your oven to 240°C (475°F). Lightly grease a baking dish with butter and arrange the folded crepes in a single layer. Pour the prepared bechamel sauce over the top, ensuring the crepes are well-covered. Sprinkle with additional Grana Padano cheese for extra flavor and a beautiful golden crust. Bake the crepes in the oven for 6-8 minutes or until the sauce is bubbling and the cheese is golden brown.
Step 8: Serve and Enjoy
Once the crepes are done baking, remove them from the oven and let them rest for a few minutes before serving. Serve the Ricotta and Spinach Crepes warm, garnished with additional grated Grana Padano cheese, if desired. These crepes are the perfect balance of creamy, cheesy, and savory goodness.
Nutritional Information (per serving):
- Calories: 600 kcal
- Protein: 25g
- Carbohydrates: 40g
- Fat: 35g
- Fiber: 3g
- Sugar: 5g
- Sodium: 700mg
Enjoy this delightful dish with family and friends, and savor the blend of flavors and textures in each bite. Perfect for a cozy dinner or a special meal, these Ricotta and Spinach Crepes are sure to be a hit at any gathering. Happy cooking!
