Baked Crespelle with Ricotta and Spinach

Baked crespelle with ricotta and spinach are a classic of Italian cuisine, a rich and flavorful dish that falls among preparations similar to lasagna, but with a touch of delicacy provided by the crespelle.

Ingredients

• 250 g flour
• 500 ml milk
• 3 eggs
• A pinch of salt
• 250 g spinach (fresh or frozen)
• 500 g ricotta
• 100 g grated Parmesan
• Nutmeg
• Salt and pepper
• Butter for greasing
• 200 ml béchamel (optional)

Preparation

1. Start by preparing the crespelle. In a bowl, place the flour, salt, and add the eggs. Begin mixing with a whisk, gradually incorporating the milk to avoid lumps. Once you have a smooth batter, let it rest for about 30 minutes.

2. Meanwhile, cook the spinach in a pan with a drizzle of oil and a little water (if using frozen spinach, follow the cooking instructions). Once cooked, squeeze them well and roughly chop.

3. In a bowl, combine the ricotta with the spinach, add nutmeg, salt, pepper, and half of the grated Parmesan. Mix all the ingredients to make the crespelle filling.

4. Heat a lightly greased non-stick pan, pour in a ladle of batter, spreading it evenly over the bottom. Cook each crepe for about 1 minute per side until golden. Repeat until the batter is used up.

5. Take each crepe and fill it with the ricotta and spinach mixture, then roll it up or fold it into a wallet shape.

6. Grease a baking dish with butter, arrange the filled crespelle, and sprinkle the surface with the remaining Parmesan and pats of butter. If desired, you can also pour some béchamel over the surface before adding the cheese.

7. Bake in a preheated oven at 180 °C for 20-25 minutes or until golden.

8. Serve the crespelle hot.

If you want to add a touch of goodness, you can prepare a light béchamel and pour it over the crespelle before baking; this will make the dish even creamier and more delicious.

Trivia

Crespelle, also known as crêpes in French cuisine, have a long history and appear in various Italian regional variants. Depending on the filling and preparation, they can become either a sweet or savory dish. The version with ricotta and spinach is a classic from central Italy, especially in Tuscany and Emilia-Romagna, where they are often served as a first course during Sunday lunches and holidays.