Tuscan Spinach and Ricotta Crespelle Recipe
Prep Time:
2 hours, 15 minutes
Cook Time:
50 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ cup whole milk
  • 5 large eggs, divided
  • ¾ teaspoon salt, divided
  • 1 cup all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoons olive oil, plus more for the pan
  • 2 cups baby spinach
  • 1 clove garlic, minced
  • 1 ½ cup full-fat ricotta cheese
  • ⅔ cup pecorino Romano cheese, divided
  • ¼ teaspoon nutmeg
  • 1 ½ cup tomato sauce
Directions
  1. In a medium bowl whisk together the milk, 4 eggs, and ½ teaspoon salt until combined. Whisk in the flour and melted butter until the batter is smooth.
  2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
  3. Once the batter is chilled, heat a medium skillet over medium heat. Lightly grease the skillet with olive oil or nonstick cooking spray.
  4. Once the skillet is hot add ¼ cup of the batter into the pan, swirling it around the pan to spread it evenly.
  5. Cook the crepe 2-3 minutes until the edges are golden. Gently flip the crepe with a spatula and cook for an additional 30 seconds. Transfer to a plate and repeat with the remaining batter until you get 8 crespelle. Set aside.
  6. Preheat the oven to 375 F.
  7. Clean the skillet and then add 1 tablespoon of olive oil to it. Add the spinach and garlic and cook on medium heat until the spinach is wilted, about 5 minutes. Remove from the heat and let it cool slightly.
  8. Once cool enough to handle, chop the spinach up. Add it to a medium bowl along with the ricotta cheese, ½ cup pecorino cheese, egg, remaining ¼ teaspoon salt, and nutmeg.
  9. Spread ½ cup of tomato sauce on the bottom of a 9x13-inch baking dish.
  10. Fill each crepe with 2-3 tablespoons of filling, roll them up and place them in the bottom of the baking dish, seam side down.
  11. Cover the crepes with the remaining tomato sauce and sprinkle the remaining pecorino cheese on top.
  12. Bake in the preheated oven for 25-30 minutes, until the sauce is bubbly and the edges of the crespelle are golden. Sprinkle parsley on the top, if desired, and serve warm.