Crespelle di Spinaci Recipe: Step-by-Step Guide

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Crespelle di Spinaci

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Course Main Course, Side Dish

Equipment

• Mixing bowl, whisk, non-stick skillet, spatula, saucepan, baking dish

Ingredients

  

• For the crespelle crepes:
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup whole milk
• Pinch of salt
• 1 tbsp olive oil or melted butter
• For the spinach filling:
• 2 cups fresh spinach about 10 oz
• 1 cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 egg yolk
• Salt and pepper to taste
• Pinch of nutmeg optional
• For the bechamel sauce optional but recommended:
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• Pinch of nutmeg
• Salt and pepper to taste

Instructions

 

• Step 1: Prepare the Crespelle Batter
• Mix the batter: In a mixing bowl, whisk together the flour, eggs, milk, a pinch of salt, and olive oil (or melted butter). The batter should be smooth with no lumps.
• Let it rest: Let the batter sit for about 10 minutes. This allows the gluten in the flour to relax, making the crespelle easier to cook.
• Step 2: Make the Crespelle
• Heat the skillet: Preheat a non-stick skillet over medium heat and lightly oil it.
• Cook the crespelle: Pour a small amount of batter (about ¼ cup) into the pan, swirling it around to cover the base. Cook for about 1-2 minutes on each side until lightly golden. Repeat for the remaining batter.
• Set aside: Stack the cooked crespelle on a plate and cover to keep warm.
• Step 3: Prepare the Spinach Filling
• Cook the spinach: Sauté the spinach in a little olive oil over medium heat until wilted. Let it cool slightly, then chop finely.
• Mix the filling: In a bowl, combine the chopped spinach, ricotta, Parmesan, egg yolk, and seasonings (salt, pepper, nutmeg). Stir until well combined.
• Step 4: Assemble the Crespelle
• Fill the crespelle: Spoon about 2 tablespoons of the spinach filling onto each crespelle. Fold them in half, then in half again to form a triangle.
• Arrange in a dish: Place the filled crespelle in a greased baking dish, slightly overlapping them.
• Step 5: Make the Bechamel Sauce (Optional)
• Make a roux: Melt the butter in a saucepan, then add the flour, stirring constantly for about 1 minute.
• Add milk: Slowly whisk in the milk, continuing to whisk until the sauce thickens. Season with salt, pepper, and nutmeg.
• Pour over crespelle: Pour the bechamel sauce over the assembled crespelle in the baking dish.
• Step 6: Bake the Dish
• Preheat the oven: Preheat the oven to 180°C (350°F).
• Bake: Bake the crespelle for about 20-25 minutes until the top is golden and bubbly.
• Rest: Let the dish stand for 5 minutes before serving.

Crespelle di Spinaci is a delicious Italian dish that’s essentially a savory spinach-filled crepe. It’s a versatile meal that you can enjoy as a light lunch, dinner, or even serve to impress guests. From my own personal experience, this dish never disappoints. Let me show you how I make Crespelle di Spinaci in a simple, approachable way.

Notes on What to Expect:

This dish is rich and creamy but light enough to enjoy as part of a multi-course meal. The crespelle themselves are soft and delicate, while the filling is savory and satisfying. The addition of the bechamel sauce makes it indulgent, but you can skip it for a lighter version. Based on my overall experience, this recipe is foolproof, easy for beginners, and bound to impress.

By following these steps, you’ll be able to whip up this delicious Italian classic in no time.

Meal Facts:

• Prep time: 20 minutes
• Cook time: 25 minutes
• Time to stand: 5 minutes
• Total time: 50 minutes
• Ease of cooking: Easy
• Servings: 4-6
• Calories: ~320 per serving
• Cost of ingredients: Moderate
• Cuisine: Italian
• Course: Main or appetizer
• Equipment needed: Mixing bowl, whisk, non-stick skillet, spatula, saucepan, baking dish

Check out the right equipment and Ingredients that you need for making  Crespelle di Spinaci  here

Ingredients:

For the crespelle (crepes):

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup whole milk
• Pinch of salt
• 1 tbsp olive oil or melted butter

For the spinach filling:

• 2 cups fresh spinach (about 10 oz)
• 1 cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 egg yolk
• Salt and pepper to taste
• Pinch of nutmeg (optional)

For the bechamel sauce (optional but recommended):

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• Pinch of nutmeg
• Salt and pepper to taste

Method:

Step 1: Prepare the Crespelle Batter

1. Mix the batter: In a mixing bowl, whisk together the flour, eggs, milk, a pinch of salt, and olive oil (or melted butter). The batter should be smooth with no lumps.
2. Let it rest: Let the batter sit for about 10 minutes. This allows the gluten in the flour to relax, making the crespelle easier to cook.

Step 2: Make the Crespelle

1. Heat the skillet: Preheat a non-stick skillet over medium heat and lightly oil it.
2. Cook the crespelle: Pour a small amount of batter (about ¼ cup) into the pan, swirling it around to cover the base. Cook for about 1-2 minutes on each side until lightly golden. Repeat for the remaining batter.
3. Set aside: Stack the cooked crespelle on a plate and cover to keep warm.

Step 3: Prepare the Spinach Filling

1. Cook the spinach: Sauté the spinach in a little olive oil over medium heat until wilted. Let it cool slightly, then chop finely.
2. Mix the filling: In a bowl, combine the chopped spinach, ricotta, Parmesan, egg yolk, and seasonings (salt, pepper, nutmeg). Stir until well combined.

Step 4: Assemble the Crespelle

1. Fill the crespelle: Spoon about 2 tablespoons of the spinach filling onto each crespelle. Fold them in half, then in half again to form a triangle.
2. Arrange in a dish: Place the filled crespelle in a greased baking dish, slightly overlapping them.

Step 5: Make the Bechamel Sauce (Optional)

1. Make a roux: Melt the butter in a saucepan, then add the flour, stirring constantly for about 1 minute.
2. Add milk: Slowly whisk in the milk, continuing to whisk until the sauce thickens. Season with salt, pepper, and nutmeg.
3. Pour over crespelle: Pour the bechamel sauce over the assembled crespelle in the baking dish.

Step 6: Bake the Dish

1. Preheat the oven: Preheat the oven to 180°C (350°F).
2. Bake: Bake the crespelle for about 20-25 minutes until the top is golden and bubbly.
3. Rest: Let the dish stand for 5 minutes before serving.

Variations:

1. Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for the crespelle.
2. Vegan Version: Use a plant-based milk like almond or oat milk, and replace the eggs with a flax egg (1 tbsp flaxseed mixed with 3 tbsp water). For the filling, use tofu or cashew cream instead of ricotta.
3. Different Fillings: You can swap spinach with other greens like Swiss chard or even mushrooms for a different twist on the classic recipe.

Tips & Substitutions:

• Low-fat option: You can use low-fat ricotta and milk to make the dish lighter without sacrificing flavor.
• Nutmeg: Adding a pinch of nutmeg to the bechamel sauce and spinach filling gives it that authentic Italian flavor, but you can skip it if you’re not a fan.
• Make it ahead: Crespelle can be made ahead of time and stored in the fridge for up to 2 days, or freeze them for up to a month. Check out the right equipment and Ingredients that you need for making  Crespelle di Spinaci  here

Nutritional Information (Per Serving):

• Calories: 320
• Fat: 18g
• Carbs: 30g
• Protein: 14g
• Fiber: 2g

Troubleshooting Tips:

• Batter too thick: If your crespelle batter seems too thick, add a little more milk to reach a pourable consistency.
• Crespelle sticking to the pan: Make sure your skillet is well-heated and lightly greased before adding the batter. If they’re still sticking, your pan might not be non-stick enough.
• Runny filling: Drain the cooked spinach well before mixing it with the ricotta to avoid a watery filling.