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Savoury Crepes, Ricotta, Spinach and Parmesan Oven Baked

cake April 11, 2017

Mouthwatering crespelle or crepes filled with a creamy ricotta and spinach sauce, baked with a knob of butter, sage and freshly grated parmesan cheese. It doesn’t get any better …photos coco zordan

Note: crepes can be prepared ahead of time. If not using immediately, cover cooked, cooled crepes with a plastic wrap and refrigerate, up to 3 days. When ready to use add the filling and then bake.

The Recipe

Servings

16/20 crepes

Prep time

15 min.

Cooking time

20 min.

Ingredients

for 4/6 servings
16/20 crepes
1/2 lb ricotta
1 lb organic spinach
1/2 c. Tbs grated parmesan + 3 Tbs for topping
salt, pepper and nutmeg
1 Tbs butter chopped
sage leaves

Directions

click here for the basic crepe recipe

Step 1

Wash spinach. In a pan add 1/2 Tbs butter (or 2 Tbs XVOO), a clove of garlic, spinach, salt and pepper. Cook over medium heat, stirring occasionally, for 3-4 minutes or until wilted. Remove garlic. Drain well. Set aside for 5 minutes to cool. Use your hands to squeeze any excess moisture from the spinach. Coarsely chop and place in a large bowl.
Step 2

To the bowl with the spinach, add ricotta, parmesan cheese, season with 1/2 tsp nutmeg, salt and pepper. Stir until well combined.
Step 3

Place 1 crepe on a clean work surface. Spoon 1 Tbs of spinach mixture down the centre of the crepe and spread evenly to the edge. Fold in half and close crepe again in half.
Step 4

Place crepes in a large ovenproof baking dish. Repeat with remaining crepes and spinach mixture, placing the crepes in the baking dish. Sprinkle with parmesan, add butter and sage