CRESPELLE

There’s something magical about a dish that combines comfort, elegance, and a whisper of nostalgia all in one bite. Crespelle, the delicate Italian cousin of crepes, wraps all that into tender folds filled with creamy ricotta and spinach, gently hugged by a warm tomato sauce and melted cheese. The aroma alone feels like a warm hug from a rustic Italian kitchen, and the first bite? Soft, savory, and utterly unforgettable.

Behind the Recipe

Crespelle brings back memories of cozy Sunday lunches at Nonna’s house. She would spend the morning in the kitchen, humming to herself as the scent of buttery crepes floated through the air. Watching her pour the batter with care, fill each one with love, and layer them in a baking dish was like watching an artist at work. This recipe captures that same warmth, now ready for your table.

Recipe Origin or Trivia

Crespelle originated in Tuscany and are essentially the Italian version of the French crepe. Unlike pasta-based lasagna, crespelle are made from a thin egg batter cooked into soft, foldable sheets, making them lighter yet just as satisfying. They are often enjoyed during special occasions and holidays, especially filled with ricotta and spinach or savory meat fillings.

Why You’ll Love CRESPELLE

Let’s talk about why this dish deserves a spot on your dinner table:

Versatile: You can fill them with anything from spinach and cheese to mushrooms or roasted vegetables.

Budget-Friendly: With just a few pantry staples and fresh produce, this meal comes together affordably.

Quick and Easy: The batter takes minutes, and the filling is as simple as mixing a few fresh ingredients.

Customizable: Go vegetarian, add protein, swap sauces the choice is yours.

Crowd-Pleasing: Whether for a family dinner or a holiday gathering, everyone loves crespelle.

Make-Ahead Friendly: Prepare the crepes and filling a day ahead and assemble when ready.

Great for Leftovers: Reheat beautifully, and sometimes they taste even better the next day.

Chef’s Pro Tips for Perfect Results

Want to make your crespelle truly unforgettable? Here’s how:

1. Let the batter rest: Resting for at least 30 minutes helps create smooth, elastic crepes.
2. Use a nonstick skillet: It makes flipping the crespelle easy and mess-free.
3. Don’t overfill: A couple tablespoons of filling per crespella is perfect to prevent bursting.
4. Layer your sauce: Add a bit of tomato sauce to the bottom of the baking dish to prevent sticking.
5. Cover while baking: Tent with foil for most of the bake, then uncover for the cheese to brown.

Kitchen Tools You’ll Need

To make this dish effortlessly, keep these tools handy:

Nonstick Skillet: Essential for evenly cooked, tear-free crepes.

Mixing Bowls: For whipping up batter and preparing the filling.

Whisk: Helps ensure a lump-free, airy batter.

Measuring Cups & Spoons: For accuracy in both crepe and filling components.

Baking Dish: Holds the filled crespelle snugly for baking.

Ingredients in CRESPELLE

Let’s talk about the stars of this dish and how they all work together:

1. All-Purpose Flour: 1 cup. Forms the structure of the crepes, keeping them soft yet sturdy.
2. Eggs: 3 large. Provide richness and help bind the batter.
3. Whole Milk: 1¼ cups. Keeps the batter smooth and lends a tender bite.
4. Unsalted Butter: 2 tablespoons, melted. Adds flavor and prevents sticking.
5. Ricotta Cheese: 1½ cups. Creamy, slightly sweet, and the heart of the filling.
6. Frozen Spinach: 1 cup, thawed and squeezed dry. Adds earthiness and a pop of green.
7. Parmesan Cheese: ½ cup, grated. Salty, nutty richness in the filling and on top.
8. Nutmeg: A pinch. Enhances the ricotta filling with warm undertones.
9. Salt and Black Pepper: To taste. Essential for seasoning.
10. Tomato Sauce: 1½ cups. A light layer over the top ties everything together.
11. Mozzarella Cheese: 1 cup, shredded. Melts beautifully and creates that golden top layer.

Ingredient Substitutions

No worries if you’re missing an ingredient or need to tweak:

Whole Milk: Use 2% or oat milk for a lighter or dairy-free version.

Ricotta Cheese: Cottage cheese, blended smooth, works well.

Frozen Spinach: Fresh spinach sautéed and cooled is a great alternative.

Parmesan Cheese: Try pecorino romano or even nutritional yeast for a dairy-free twist.

Mozzarella: Use provolone or a shredded cheese blend if needed.

Ingredient Spotlight

Ricotta Cheese: This fresh Italian cheese is light, creamy, and slightly sweet. It balances perfectly with savory ingredients like spinach and tomato.

Spinach: Packed with iron and flavor, spinach adds color and a hearty bite to the filling, making the dish feel both indulgent and wholesome.

Instructions for Making CRESPELLE

Making crespelle is like assembling a warm, edible hug. Here are the steps you’ll follow:

1. Preheat Your Equipment: Lightly heat your nonstick skillet over medium heat and preheat your oven to 375°F.
2. Combine Ingredients: In a bowl, whisk together flour, eggs, milk, and melted butter until smooth. In another bowl, mix ricotta, spinach, parmesan, nutmeg, salt, and pepper.
3. Prepare Your Cooking Vessel: Lightly grease your skillet with a bit of butter or oil.
4. Assemble the Dish: Pour a small amount of batter into the pan, swirling to coat. Cook each crespella for about 1 minute per side. Fill each with a spoonful of ricotta mixture, roll, and place seam-side down in a sauce-lined baking dish.
5. Cook to Perfection: Top with remaining tomato sauce and mozzarella. Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.
6. Finishing Touches: Let the dish rest for 5 minutes before serving. Garnish with fresh basil or extra parmesan if desired.
7. Serve and Enjoy: Plate up your crespelle and enjoy them warm and melty, straight from the oven.

Texture & Flavor Secrets

The magic of crespelle lies in contrast. The soft, thin crepes melt into the creamy ricotta while the spinach adds structure and color. Tomato sauce brightens the richness, and mozzarella creates a gooey, golden topping. Each bite gives you a little of everything tender, creamy, savory, and satisfying.

Cooking Tips & Tricks

Get the most out of your kitchen time with these tips:

• Let your batter rest for smoother crepes and better texture.
• Squeeze all moisture from spinach to avoid a watery filling.
• Make crespelle a day ahead and reheat before serving for deeper flavor.

What to Avoid

Avoid these common mistakes to keep your dish on point:

• Using cold filling straight from the fridge let it come to room temperature.
• Overfilling the crepes which can cause them to burst during baking.
• Skipping the sauce at the bottom of the baking dish it helps prevent sticking and adds flavor.

Nutrition Facts

Servings: 6
Calories per serving: 370

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

Crespelle is a dream for planning ahead. Make the crepes and filling up to two days in advance and store separately. Once assembled, they can be refrigerated overnight or frozen for later. Reheat in the oven, covered, until hot and bubbly.

How to Serve CRESPELLE

Serve crespelle warm with a fresh green salad or roasted vegetables. They also pair beautifully with a glass of sparkling water with lemon or a mild herbal tea. For a cozy dinner party, serve them as a main course followed by a light dessert.

Creative Leftover Transformations

Leftovers? No problem. Here’s how to reinvent them:

• Chop and layer into a baked pasta dish with extra sauce.
• Reheat and slice into bite-size rolls for an appetizer platter.
• Use as a savory filling in a sandwich or wrap.

Additional Tips

• Sprinkle a little extra parmesan before baking for a more golden top.
• If making for guests, prepare everything ahead and simply pop it in the oven.
• Add a touch of lemon zest to the filling for a bright twist.

Make It a Showstopper

Presentation matters. Arrange crespelle in a ceramic baking dish, drizzle with a touch of olive oil before baking, and garnish with fresh herbs right before serving. A touch of browned cheese on top adds irresistible color and appeal.

Variations to Try

• Mushroom & Ricotta: Swap spinach for sautéed mushrooms.
• Zucchini & Basil: Add grated zucchini and fresh basil to the filling.
• Butternut Squash & Sage: For a fall-inspired twist.
• Meat Lovers: Add ground turkey or chicken sausage to the filling.
• Vegan Delight: Use plant-based ricotta and mozzarella with oat milk crepes.

FAQ’s

Q1: Can I freeze crespelle?

Yes, assemble them and freeze before baking. Wrap tightly in foil and bake straight from frozen with a few extra minutes.

Q2: Can I use gluten-free flour?

Absolutely. A gluten-free blend designed for baking works well.

Q3: Can I make the crepes ahead?

Yes, store in the fridge between parchment for up to 3 days.

Q4: What sauce works best?

A light tomato basil sauce or even béchamel works beautifully.

Q5: Can I skip the spinach?

Sure, substitute with other greens or roasted vegetables.

Q6: Are crespelle served hot or cold?

Always warm. That melty cheese and creamy filling need heat.

Q7: Can I use store-bought crepes?

If you’re short on time, yes just make sure they’re fresh and pliable.

Q8: How thin should the crepes be?

Very thin, just enough to hold the filling without tearing.

Q9: What can I use instead of ricotta?

Blended cottage cheese or mascarpone are great options.

Q10: Do I need to cover them while baking?

Yes, to keep them moist and allow the cheese to melt, then uncover for a browned top.

Conclusion

Crespelle is one of those recipes that feels like a small celebration. Whether you’re making it for a special occasion or just craving a comforting meal, it delivers big on flavor, texture, and joy. Trust me, once you try this, it will become a staple in your kitchen it’s warm, creamy, and worth every bite.

Print