Description
Delicate homemade crepes rolled around a creamy ricotta and spinach filling, layered with marinara sauce and melted mozzarella for a tender and comforting baked Italian dish.
Ingredients
Scale
- 1 cup all purpose flour
- 3 large eggs
- 1 1/2 cups whole milk
- 2 cups ricotta cheese
- 2 cups fresh spinach, finely chopped
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cups marinara sauce
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a mixing bowl, whisk together flour, eggs, milk, and a pinch of salt until smooth. Let the batter rest for 10 minutes.
- Heat a nonstick skillet over medium heat and lightly brush with olive oil. Pour about 1/4 cup batter into the pan, swirling to form a thin crepe. Cook 1 to 2 minutes per side. Repeat until all batter is used.
- In a separate bowl, mix ricotta cheese, chopped spinach, 3/4 cup shredded mozzarella, grated parmesan, salt, and black pepper until well combined.
- Spread a thin layer of marinara sauce in a baking dish.
- Spoon filling onto each crepe, roll tightly, and place seam side down in the baking dish.
- Top with remaining marinara sauce and the remaining mozzarella cheese.
- Bake for 20 to 25 minutes until bubbly and lightly golden on top.
- Remove from oven, sprinkle with fresh parsley, and let rest for 5 minutes before serving.
Notes
- Allow crepe batter to rest for better texture.
- Drain spinach thoroughly to prevent watery filling.
- Do not overfill crepes to avoid tearing.
- Let the baked dish rest before serving for cleaner slices.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 145mg