Gluten-Free Spinach and Ricotta Crepes
- Gluten Free
- Vegetarian
- Difficulty: Average
- Prep time: 30 min
- Cook time: 60 min
- Serving: 2
- Cost: Low
PRESENTATION
Bright mornings get tastier with gluten-free crepes on the table. These soft, thin crepes offer just the right mix of good texture and lightness, making breakfast or brunch feel extra special for everyone. Kids love the way these gluten-free crepes roll up so easily, while grown-ups always appreciate their DELICIOUS, simple satisfying taste. The pretty appearance and delicate, flexible feel mean you can keep things classic or try something new every time. Because they hold up so well to all sorts of fillings—jam, fruit, creamy cheese, you name it—they never disappoint at family meals. Big plus for home cooks: these naturally dairy-free crepes (if you like almond milk) open things up for anyone avoiding dairy, and the actual crepes have that nicely tender bite everyone wants...pretty much perfect for picky eaters or anyone who likes their breakfast options to double as snacks.
Weekends, lunchboxes, or easy family mornings, gluten-free crepes bring reliable results again and again—families notice how VERSATILE these really are. You can fill them with sweet berries and yogurt (always a hit for kids), or go for a savory mix—think shredded chicken, spinach, and cheese for a real family crowd-pleaser. The soft yet durable texture comes through with each bite, while gluten-free flour keeps things simple for everyone eating gluten-free. They make great gluten-free breakfast platters, but also end up on snack plates, party trays, or dessert boards...so home cooks love the convenience. Simple to serve in stacks or individually, every plate looks inviting and great, sure to be gone fast at any family meal. With gluten-free crepes, it’s easy to keep everyone at the table happy—lots of flavor combos, simple presentation, and that naturally delicious taste that keeps folks coming back for more. A real family favorite—gluten-free or not—these crepes balance taste, texture, and endless possibilities for busy families who want flexible, reliable, everyday food options.
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INGREDIENTS
- for 6 crepes
- Gluten free rice flour 0.67 cup (100 g)
- Eggs 4
- Whole milk ½ cup (100 g)
- Extra virgin olive oil to taste
- Fine salt 1 pinch
- for the filling
- Cow's milk ricotta cheese 1 ¾ cup (400 g)
- Spinach 2.8 oz (80 g)
- Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - (to grate)
- Nutmeg to taste
- Fine salt 1 pinch
- for the gluten-free béchamel
- Whole milk 1 ¼ cup (300 g)
- Gluten free cornstarch 3 tbsp (25 g)
- Butter 1 ¾ tbsp (25 g)
- Fine salt to taste
- For the topping
- Parmigiano Reggiano PDO cheese to taste - (to be grated)
How to prepare Gluten-Free Spinach and Ricotta Crepes
To prepare the gluten-free crepes, first, focus on the béchamel: in a saucepan, melt the butter over low heat 1, then add the starch and cook for about 1 or 2 minutes while stirring with a whisk to obtain a roux 2. In the meantime, heat the milk 3, then pour it slowly into the saucepan and stir vigorously.
Continue cooking until the sauce thickens, it will take about 5 minutes. Finally, salt 4 and flavor with nutmeg 5, then let it cool 6.
Now boil the spinach in plenty of boiling water 7 until they are soft 8. Then drain and squeeze them 9.
Chop the spinach with a knife 10. In a bowl, combine the drained ricotta and cooked spinach 11, then flavor with grated Parmigiano Reggiano 12.
Add a pinch of salt 13 and nutmeg 14. Stir to mix 19.
Transfer the filling to a piping bag without a tip 16 and store it in the fridge. Proceed with the preparation of the gluten-free crepes: in a bowl, break the eggs and add a pinch of salt 17. Pour the milk 18 and continue mixing until you achieve a smooth and fluid batter.
Finally, add the rice flour and stir with the whisk to remove any lumps 19: the batter is ready 20. Now cook the crepes: pour the oil into a non-stick pan, 8 inches in diameter, and dab it with a kitchen towel to remove excess oil and spread it evenly 21.
Pour a ladleful of batter in the center 22 and spread it by rotating the pan or using the special tool for crepes until it covers the entire surface 23. Cook over medium-low heat for a couple of minutes 34.
Flip the crepe with a spatula and let it brown on the other side for 1-2 minutes 25. Proceed in the same way until the batter is finished and stack the crepes on a plate; with these amounts, you will get 6 crepes in total. At this point, squeeze a strip of filling on the bottom edge of each crepe 26, then roll them up gently 27.
You should obtain a roll 28. Take a 8x8 inch baking dish and spread some béchamel on the bottom 29. Arrange the filled crepes side by side 30.
Cover them with the remaining béchamel 31. Sprinkle the surface with grated Parmigiano Reggiano 32. Bake in a preheated static oven at 392°F for 20-25 minutes, until the surface is golden and gratinated. If necessary, you can switch to grill mode during the last 5 minutes. Remove from the oven and let it rest for a few minutes before serving your gluten-free crepes 33!