Ingredients
Scale
- 1 cup all-purpose flour
- 3 large eggs
- 1¼ cups whole milk
- 2 tablespoons unsalted butter, melted
- 1½ cups ricotta cheese
- 1 cup frozen spinach, thawed and squeezed dry
- ½ cup grated parmesan cheese
- Pinch of nutmeg
- Salt and black pepper to taste
- 1½ cups tomato sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F and heat a nonstick skillet over medium heat.
- Whisk flour, eggs, milk, and melted butter until smooth. Let rest for 30 minutes.
- Mix ricotta, spinach, parmesan, nutmeg, salt, and pepper in a bowl for the filling.
- Lightly grease the skillet, pour in batter, swirl to coat, and cook each crepe 1 minute per side.
- Place a spoonful of filling in each crepe, roll, and arrange seam-side down in a sauce-lined baking dish.
- Top with remaining tomato sauce and mozzarella. Cover with foil and bake for 20 minutes, then uncover and bake for 10 more minutes.
- Let rest 5 minutes before serving. Garnish as desired.
Notes
- Resting the batter helps create smoother crepes.
- Remove all moisture from spinach to avoid soggy filling.
- Make crepes and filling ahead for easy assembly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 135mg
Keywords: crespelle, ricotta spinach crepes, Italian crepes, baked crespelle, vegetarian Italian dish