Crespelle al Formaggio
Italian crepes, filled with ricotta, spinach and parmesan, then baked in a light, fragrant tomato sauce.
Total time
70 min
Prep
40 min
Cook
30 min
Difficulty
medium
Cuisine
Italian
vegetarian
Ingredients
200gplain flour
3eggs
400mlwhole milk
300gricotta
200gfrozen spinach, thawed and squeezed dry
80gparmesan, grated
400gpassata
2 clovesgarlic, minced
2 tbspbutter
1 pinchnutmeg
Instructions
1
Make crepe batter with flour, eggs and milk, rest 30 minutes.
2
Cook thin crepes in a buttered pan, set aside to cool.
3
Mix ricotta, spinach, half the parmesan, nutmeg and seasoning.
4
Fill each crepe, roll up and place seam-side down in a baking dish.
5
Simmer passata with garlic 10 minutes, season.
6
Pour sauce over crepes, scatter remaining parmesan.
7
Bake at 180C for 20 minutes until bubbling and golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
604
Protein
31g
Fat
30.7g
Carbs
51g
Fiber
3.5g
Sodium
507mg
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