The Spinach and Ricotta Crepes are delicious and bring back many memories. In my house, growing up in Chile, they were not an everyday meal, more likely for a weekend meal or to celebrate.
They are convenient because they can be prepared with different fillings. They can be made ahead of time and reheated in the oven at serving time.
Savory crepes are thin, delicate pancakes made from flour, eggs, milk, and butter batter. Their filling sets savory crepes apart, typically featuring flavorful ingredients such as cheese, vegetables, meats, herbs, and spices. In Chile, they are rolled around the filling, always covered with white sauce or bechamel, and baked so the flavors melt together.
Here are some popular savory crepe fillings:
- Ham and cheese: A classic combination, often featuring ingredients like ham, Gruyère, or Emmental cheese, and sometimes topped with a creamy béchamel sauce.
- Spinach and ricotta: A vegetarian option with sautéed spinach and ricotta cheese.
- Chicken and mushroom: This filling often incorporates sautéed chicken, mushrooms, and a creamy sauce, creating a rich and satisfying flavor profile.
- Chicken and corn: find the recipe on the blog.
Savory crepes are versatile and can be served as a main course, appetizer, or even as a part of brunch or breakfast.Print
for the crepes,
- 3/4 cup (180 ml.) whole milk
- 2 tablespoons butter, melted
- 3 eggs
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 3/4 cup (110 grams) all-purpose flour
for the spinach filling,
- 425 grams or 1 bag frozen or fresh spinach
- 425 grams of whole ricotta
- 1 cup grated cheese (I used a blend: Havarti, Swiss)
- nutmeg, salt and pepper
for the white sauce,
- 3 tablespoons butter
- 1 cup milk
- 1 cup vegetable broth or water or milk
- 2 tablespoons cornstarch diluted in 1/4 cup cold water
- 1 teaspoon salt
- nutmeg and pepper
- Crepes: In the blender, place the milk, eggs, flour, sugar, and salt, blend for a few seconds until everything is mixed. Add the melted butter with the machine running on slow and blend until smooth. Transfer to a bowl and refrigerate for at least 1 hour or overnight.
- Remove the mixture from the refrigerator for about 30 minutes before making the crepes and beat with a whisk for 30 seconds.
- Heat a nonstick pan about 23-25 cm in diameter over medium-high heat until water droplets dance and jump before evaporating. Add 1/4 cup or 60 ml or half a ladle of batter into the pan, turn the pan so that the mixture coats the entire bottom, and cook 45-60 seconds when the edges begin to brown and slightly lift with the help of a spatula to turn the pancake and cook another 45 seconds. The first usually is not very good. You can eat it ;).
Stack cooked crepes on a plate and keep them covered with a clean kitchen towel.
- Spinach filling: In a medium saucepan over high heat, bring salted water to boil. Drop the spinach and wait to return to a boil. Cook for 4 minutes. Strain and compress with a spoon to remove as much water as possible. Cut small. Mix with ricotta cheese in a large bowl, stir well, and season to taste. Use three tablespoons of filling per crepe. Line them up in a dish that can go in the oven.
- White sauce: In a medium saucepan, melt butter over medium heat, add the milk, water, salt, and cornstarch diluted. Cook over medium heat, stirring until it boils, reduce heat, and simmer 2 minutes, continuously stirring. Season with nutmeg, pepper, and salt to taste.
- Pour over stuffed crepes and bake for 20 minutes at 300F or 150C.
- Serve hot.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Vegetables
- Method: Oven-cooked
- Cuisine: Chilean
Keywords: Chilean Spinach and Ricotta Stuffed Crepes