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Vegetarian, Busy evenings

Baked spinach and ricotta crepes

These baked spinach and ricotta crepes make a complete dinner for 4, ready in 55 minutes, medium difficulty, for about €2.20 per person. The key is letting the crepe batter rest so it's smooth and supple, and squeezing the spinach dry so the filling stays firm and the crepes don't turn soggy under the sauce.

Crepes rolled around spinach and ricotta, covered in tomato sauce and baked until bubbly, with a little cannelloni feel that wins over the whole table.

Baked spinach and ricotta crepes
Total time
55 min
Difficulty
Medium
Cost per person
€2.20
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter
The kids
They generally like it

This dish feels like cannelloni made with crepes instead of pasta, with wilted spinach folded into creamy ricotta, rolled up and covered in a tomato sauce that melts under bubbling cheese. The thin crepe against the rich filling gives you something hearty without feeling heavy, and a pinch of nutmeg quietly rounds out the spinach.

It's a good pick for a weeknight when you have a bit more time on your hands, or for a relaxed Sunday with the family. Kids usually go for the tomato and melted cheese combo, which makes it an easy way to get spinach onto their plates without much fuss. You can also assemble it ahead and slide it into the oven right before dinner.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 200 g
  • Tomato sauceoften in the pantry 500 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Eggs 3
  • Fresh spinach 500 g

Dairy

  • Milk 40 cl
  • Ricotta 250 g
  • Shredded Swiss cheese 100 g
  • Butter 20 g

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Whisk the flour, eggs, milk and a pinch of salt together until smooth, then let the batter rest. 20 min

    Add the milk gradually, the batter stays lump free.

  2. Cook eight thin crepes in a buttered pan and stack them. 12 min

    The first crepe is a test run, it's rarely perfect, don't worry about it.

  3. Wilt the spinach in a hot pan, squeeze out the water, then mix it with the ricotta, nutmeg, salt and pepper. 4 min

    Squeeze the spinach in a clean kitchen towel, too much water will make the crepes soggy.

  4. Fill each crepe with the mixture, roll them up and arrange them in a baking dish with a little sauce on the bottom.

    Lay them seam side down, side by side, so they don't unroll.

  5. Cover with the remaining sauce, sprinkle with Swiss cheese and bake at 200°C until golden on top. 15 min

    The sauce should cover the crepes completely, or the edges will dry out.

Our tips to get it right

  • Cook the crepes in a pan that's hot but not scorching, they should barely color so they stay flexible enough to roll without cracking.
  • Taste the filling before you fill the crepes, that's your chance to adjust salt and nutmeg since baking won't fix much after the fact.
  • If you're short on sauce to cover everything, stretch the rest with a splash of water or milk, it keeps the crepe edges from drying out in the oven.

The variations

  • Swap the ricotta for drained cottage cheese or fromage blanc, you'll get a slightly lighter filling that's still creamy.
  • For an egg free batter, use a store bought eggless crepe mix, the rest of the recipe stays exactly the same.
  • To save time, use frozen chopped spinach, thawed and squeezed very dry, it shaves a good ten minutes off the prep.

What to serve it with

  • A sharply dressed green salad
  • Crusty bread for the sauce
  • Sparkling water with lemon

Storage

These crepes keep for 2 to 3 days in the fridge in a covered dish. They freeze well once baked, reheat them in the oven rather than the microwave so they don't turn spongy. Warm them at around 180°C for fifteen minutes, covered with foil so the top doesn't overbrown.

Questions about this dish

Can you make the crepes ahead of time?

Yes, cook the crepes the day before and keep them in the fridge wrapped in plastic wrap. Make the filling the same day you bake them so it stays fresh, then assemble and bake right before serving.

How do you keep the crepes from tearing when you roll them?

Let the batter rest a full twenty minutes and avoid making the first crepes too thin. A slightly thicker crepe holds the filling better and rolls without ripping.

Can you use frozen spinach instead of fresh?

Yes, it's actually quicker. Thaw it and squeeze out as much water as possible before mixing it with the ricotta, otherwise the filling turns watery.

Is this a kid friendly dish?

Yes, the combination of tomato sauce and melted cheese is usually a hit with kids. You can chop the spinach a bit finer if texture is an issue for picky eaters.

How long does it take to make baked spinach and ricotta crepes with tomato sauce?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in baked spinach and ricotta crepes with tomato sauce?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does baked spinach and ricotta crepes with tomato sauce cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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