Spinach Ricotta Stuffed Crepes with Marinara

• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 eggs
• 1 1/4 cups milk
• 1/4 teaspoon nutmeg
• 2 tablespoons butter, melted
• 1 cup marinara sauce

Steps

1. 1 In a bowl, mix ricotta, spinach, Parmesan, 1 egg, salt, and pepper.
2. 2 For the crepes, whisk together flour, 2 eggs, milk, nutmeg, and melted butter.
3. 3 Heat a non-stick skillet over medium heat. Pour 1/4 cup batter, swirling to coat.
4. 4 Cook until edges lift, then flip and cook the other side.
5. 5 Spread a spoonful of ricotta mixture on each crepe and fold into triangles.
6. 6 Warm marinara sauce in a small pot over low heat.
7. 7 Arrange stuffed crepes on plates and drizzle with marinara sauce.

Equipment

• Non-stick skillet
• Mixing bowls
• Whisk

Variations

• Add sautéed mushrooms to the filling for an earthy twist.
• Use mozzarella instead of ricotta for a different texture.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute spinach with kale if preferred.

Pairings

• Crusty bread
• Garlic knots

Nutrition

Tips

• Make the crepes ahead of time and store in the fridge.
• Use fresh herbs like basil or parsley in the filling for extra flavor.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat in a microwave or oven.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a fresh green salad
• Pair with a glass of red wine

FAQ