Some meals strike that magical balance between fancy and feel-good—and these ricotta and spinach stuffed crêpes are exactly that. Light, tender crêpes wrapped around a creamy, herby filling and baked in a delicate tomato sauce? We’re obsessed.
This vegetarian stuffed crepes recipe is ideal for brunches, dinner parties, or those cozy Sundays when you want to treat yourself (and your people) right.
From Lazy Weekend to French-Inspired Feast
It all started with a lazy weekend brunch plan that turned into something much more exciting. Instead of our usual pancakes or avocado toast, we craved something savory, comforting, and special.
These savory ricotta spinach crepes with tomato sauce were born out of a craving for something indulgent yet wholesome.
The Creamy Ricotta & Spinach Filling
The filling is simple but luxurious—fresh ricotta, baby spinach, parmesan, and a touch of nutmeg. It’s creamy, flavorful, and perfectly balanced.
We love this combination for a vegetarian crepe filling with cheese and greens that’s rich without feeling too heavy.
Homemade Crêpes? Easier Than You Think!
Don’t let crêpes intimidate you—they’re surprisingly easy with just a non-stick pan and a steady hand. Ours are light, slightly golden, and the perfect wrap for this delicious filling.
If you’ve never tried homemade savory crepes with spinach and ricotta, this is your beginner-friendly gateway to crêpe magic.
Bake Until Bubbly
We gently roll up the filled crêpes, nestle them in a baking dish, and spoon over a light tomato passata sauce. Bake until warm and bubbly—it’s French meets Italian, and it works beautifully.
This makes for a baked ricotta spinach crepes casserole that’s elegant enough for guests, but easy enough for a weeknight.
Weeknight-Friendly, Brunch-Worthy
You can prep everything ahead of time and bake when ready, which makes this a dream dish for hosting or meal prep. Plus, leftovers? Divine.
Perfect as a make-ahead vegetarian brunch recipe or even a fun twist on meatless Monday dinners.
Quick Tip!
Add a few fresh basil leaves on top before serving for a fragrant and colorful finish.
Serve with a Side of Simplicity
We usually plate our crêpes with a crisp salad (arugula + lemon vinaigrette = chef’s kiss) and maybe a sparkling drink. It’s balanced, beautiful, and feels like a mini celebration.
For a full meal, pair your cheesy spinach-stuffed crêpes with light sides and let the flavors shine.
Fold, Fill, and Fall in Love
This dish is a reminder that vegetarian meals can be both comforting and classy. Our ricotta and spinach stuffed crepes with baked tomato sauce are one of those recipes you’ll come back to again and again.
Give them a try—you’ll be surprised how easy elegance can taste.
Ingredients
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 1 tbsp melted butter
- A pinch of salt
For the Filling:
- 1 cup ricotta cheese
- 2 cups fresh spinach washed and chopped
- 1 clove garlic minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Zest of 1 lemon
Instructions
- Make the Crepes: In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, and a pinch of salt until smooth.
- Heat a lightly oiled non-stick skillet over medium heat.
- Pour about 1/4 cup of batter into the skillet, tilting the pan to spread the batter evenly.
- Cook the crepe for about 2 minutes, until the edges begin to brown, then flip and cook for another 1-2 minutes. Repeat with the remaining batter.
- Prepare the Filling: In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped spinach and cook until wilted, about 2-3 minutes.
- Remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta cheese, sautéed spinach, salt, and pepper.
- Assemble the Crepes: Spoon about 2-3 tablespoons of the ricotta and spinach filling onto each crepe.
- Fold the crepes over the filling, either in half or in quarters.
- Arrange the stuffed crepes on a serving plate and sprinkle with lemon zest.
Notes
Frequently Asked Questions About Our Ricotta and Spinach Stuffed Crêpes
🥞 What makes these crêpes special?
Delicate, thin crêpes are filled with a creamy mixture of ricotta cheese and tender spinach, then folded and lightly baked or pan-seared for a warm, satisfying dish that works for breakfast, brunch, or a light dinner.
🌱 Can I make these vegan or dairy-free?
Yes! Substitute ricotta with plant-based ricotta, blended tofu, or cashew cream, and use dairy-free milk in the crêpe batter. The same silky texture and flavor can be achieved without dairy.
🥬 How do I prepare the spinach filling?
Sauté fresh or thawed spinach with a little garlic and olive oil, then squeeze out excess moisture. Mix it into the ricotta with seasonings like salt, pepper, nutmeg, or lemon zest for extra brightness.
🍳 What’s the best way to cook crêpes?
Use a non-stick skillet over medium heat. Pour a thin layer of batter, swirl evenly, and cook until edges lift before flipping briefly. Aim for golden, slightly lacy edges for tenderness and visual appeal.
🧀 Can I add other fillings or toppings?
Definitely! Mix in grated Parmesan, add fresh herbs like basil or chives, or include sautéed mushrooms. Top with a light tomato sauce, pesto, or a drizzle of olive oil before serving.
⏲️ Can I make these ahead of time?
Yes. Cook the crêpes and prepare the filling in advance. Assemble them just before serving or bake them from chilled or room temperature until warmed through.
🥡 How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain texture and creaminess.
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