Spinach and Ricotta Stuffed Crepes Bake

• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter
• 4 ounces mozzarella cheese, shredded

Steps

1. 1 In a mixing bowl, combine ricotta, spinach, Parmesan, parsley, garlic, salt, and pepper.
2. 2 In another bowl, whisk together flour, eggs, milk, and melted butter to make the crepe batter.
3. 3 Heat a non-stick skillet over medium heat. Pour a ladleful of batter, swirling to coat the bottom. Cook until set and flip to cook the other side.
4. 4 Repeat to make 6-8 crepes. Stuff each crepe with a generous spoonful of the ricotta mixture.
5. 5 Arrange stuffed crepes seam-side up in a greased baking dish.
6. 6 Top with shredded mozzarella cheese.
7. 7 Bake at 375°F for 20-25 minutes until cheese is melted and bubbly.
8. 8 Let stand for 5 minutes before serving.

Equipment

• Non-stick skillet
• Mixing bowls
• Whisk
• Baking dish

Variations

• Add sautéed mushrooms or diced sun-dried tomatoes to the filling for extra flavor.
• Use feta cheese instead of mozzarella for a tangy twist.

Substitutions

• Use cottage cheese as a substitute for ricotta.
• Replace spinach with kale for a heartier option.

Pairings

• A glass of crisp white wine or sparkling water with lemon.
• Fresh fruit for dessert.

Nutrition

Tips

• Keep crepes warm under a kitchen towel while assembling.
• For a richer flavor, use half whole milk and half cream in the crepe batter.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a simple green salad.
• Pair with a light tomato soup for a comforting meal.

FAQ