• Total Time: 1 hour 30 minutes
  • Yield: 4-6 1x


For the Filling:

  • 2 cups spinach, cooked and chopped
  • 12 ounces ricotta cheese
  • 1 egg
  • 2 tablespoons Parmesan cheese
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper

For the Crespelle (Crepes):

  • 1 cup of flour
  • 3 eggs
  • 1 1/2 cups milk
  • 1 tablespoon butter, melted
  • 1/2 teaspoon salt

For the Bechemel Sauce:

  • 1/2 cup flour
  • 2 ounces butter
  • 2 cups of milk
  • 1/2 teaspoon nutmeg
  • 1 cup tomato sauce

Which wine do
I pair with this recipe?

Check out our wine pairings to complement this recipe!

Find Out


  1. With a spatula or wooden spoon, press the excess water out of the spinach. Add the ricotta, egg, Parmesan cheese, nutmeg, salt, and pepper. Mix together well.

For the Crespelle

  1. Prepare the batter like pancakes by mixing the eggs with the flour, milk and melted butter. On a hot skillet, melt butter and add a thin layer of batter. Flip when cooked through. Do not brown. Repeat.

For the Bechemel Sauce

  1. In a sauce pan over low heat, melt the butter, add the flour, and then the milk. Stir in the milk gradually, with a wisk. Add the salt, pepper and nutmeg. Do not allow to get too thick.

To Assemble the Crespelle

  1. Take each crepe and add a large spoonful of filling lengthwise to the center, the roll into a tube shape. Ration so that an equal amount goes into each. Place the crepes into a large, buttered, baking dish. Cover with the Bechemel and then place spoonful of tomato sauce on each. Bake at 350 degrees until lightly browned.
  2. Serve immediately.