Baked Spinach Crepes

Name: Baked Spinach Crepes
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8
Ingredients: Whole milk 1 cup; Type 00 flour 1 ½ cup; Spinach 6.7 cups; Eggs 2; Butter 2 tbsp; Fine salt to taste; Spinach 20 cups; Cow's milk ricotta cheese 2 cups; Provola cheese 7.1 oz; Parmigiano Reggiano PDO cheese 1 ¾ cup; Fine salt to taste; Black pepper to taste; Nutmeg to taste; Parmigiano Reggiano PDO cheese 1.8 oz; Butter to taste; Fine salt to taste; Black pepper to taste; Aromatic herbs to taste

it fr de es br

Vegetarian

Difficulty: Easy
Prep time: 25 min
Cook time: 50 min
Makes: 8 pieces
Cost: Low

PRESENTATION

Baked crespelle with spinach are such a treat in Northern Italy—seriously good and full of creamy goodness. These aren’t your regular pancakes; they're Italian crepes with spinach that are super super green and taste fresh. Using baby spinach makes the color pop and keeps those crepes extra tender right out of the oven. Folks in Lombardy and Emilia-Romagna, you know, often enjoy these as a primo, right before the main dish.

The classic spinach and ricotta crespelle combo is, honestly, way way better than anything else. The moist ricotta blends with the soft crepes like a dream. Even picky eaters dig in. There are different fillings—some use artichokes or mushrooms—but the spinach-and-cheese version? That's the one that really captures the traditional Italian heart.

And here's the thing: this dish is perfect for Sunday tables and always a hit with guests because it looks fancy but doesn’t take much work. Once you layer those baked crespelle with spinach in a pan and cover them with a golden topping, everything gets bubbly and crispy around the edges. That's the best part, really. Can't go wrong.

It's fun to mix up the fillings, but that spinach and ricotta crespelle stuffing is about as classic as you can get. The baked style sets them apart from other savory crespelle recipes—there’s just something about the way the flavors blend in the oven that works great. For real.

Even if you’ve tried regular baked Italian pancakes, these hold a special place in Northern Italian food traditions. The spinach gives them a fresh taste and look, perfect for spring or really anytime you want something special but easy. In the end, these Italian crepes with spinach are a crowd-pleaser. And look, nobody will complain when you bring out a pan at dinner.

Pretty much, they’re a lovely way to enjoy a bit of Italian tradition right at your table. Seriously, try it!

INGREDIENTS

For 8 crepes: Whole milk 1 cup (250 g); Type 00 flour 1 ½ cup (200 g); Spinach 6.7 cups (200 g); Eggs 2; Butter 2 tbsp (30 g); Fine salt to taste

for filling: Spinach 20 cups (600 g); Cow's milk ricotta cheese 2 cups (500 g); Provola cheese 7.1 oz (200 g); Parmigiano Reggiano PDO cheese 1 ¾ cup (180 g); Fine salt to taste; Black pepper to taste; Nutmeg to taste

for topping: Parmigiano Reggiano PDO cheese 1.8 oz (50 g); Butter to taste; Fine salt to taste; Black pepper to taste; Aromatic herbs to taste

Preparation

How to prepare Baked Spinach Crepes

To prepare the spinach crepes, first melt the butter (in the microwave or gently in a saucepan) and let it cool down. Place the baby spinach in a tall, narrow container. Add the milk 1, the now cooled melted butter 2, and the eggs 3.

Add a pinch of salt 4 and blend everything with an immersion blender 5 until you get a fairly liquid mixture. Add the flour 6 and blend again until you obtain a smooth batter without lumps.

Grease a 9 1/2-inch crepe pan with a little butter and heat it well over the stove. Pour a ladle of batter in the center 7 and rotate the pan to cover the entire surface 7. Cook for about 3 minutes, then as soon as it detaches from the edges, flip the crepe 8 and cook for another minute. Transfer it to a plate and continue cooking the others, greasing the pan with a little butter each time. Arrange them on a serving plate or tray as you go 9.

Now prepare the filling. Transfer the baby spinach to a pan 10, without adding oil or other fats, just a pinch of salt. Cook them for a few minutes until wilted 11, then drain them well 12.

In another bowl, add the ricotta and grated Parmesan 13. Mix with a wooden spoon and add the spinach 14.

Then fill your crepes, spreading the cream only on half 16. Place two thin slices of provola on top 17 and fold it into a half-moon shape 18.

Fold them again to form a small triangle 19 and transfer the spinach crepes to a baking dish 20. Sprinkle with more grated Parmesan 21.

Add some butter knobs on top 22, a grind of black pepper 23, and aromatic herbs of your choice. Bake in a preheated static oven at 392°F for about 20 minutes until the provola is well melted 34.