Crespelle agli Spinaci also known as Crespelle Verdi, basically a sort of thin Italian pancakes either sweet or savoury.
This is the basic savoury version with spinach usually filled with ricotta or any other cheese of your liking or also great with meat sauce to stuff Cannelloni or Lasagne.
You can also prepare them and store them in the fridge or freezer.

Approx. 10-12 Crespelle in a non-stick pan 20 cm, Prep 15 mins, Cooking 30 mins

  • Fresh or frozen spinach, 100 g
  • Whole Milk, 450 ml
  • Plain Flour or All purpose Flour, sieved, 160 g
  • Eggs 2
  • EVOO – Extra Virgin Olive Oil, to taste
  • Salt and Pepper, a pinch


Boil the spinach. Let it cool in a colander then squeeze it out and chop it with a knife. Blend them with just 100 ml milk in an immersion blender, add a pinch of salt and pepper. Beat the eggs and add the remaining 350 ml milk, then the freshly blended spinach and a little at a time the sifted flour.
Stir until the mixture is quite liquid and a little thick, without lumps.
Lightly oil a 20 cm diameter non-stick frying pan.

Pour in enough batter to evenly cover the whole surface of the pan.

In a circular motion, make sure that the batter covers the surface evenly.
The thickness of the crespelle will depend on the amount of batter you use for each one.
Cook them for few seconds or when the crespella starts to detach itself from the edges of the pan, means it’s ready to be flipped over and cooked for a few seconds on the other side. Let the crepe slides from the pan onto a plate and proceed in this fashion for all the rest of them.
Ready for stuffing or for freezing.

How to freeze them? Once you have cooked the crespelle (without stuffing them) let them cool down, then line a fairly large plastic container with baking paper and place the crepes one at a time, each one separated by a sheet of baking paper so that they do not stick together during freezing.

When you need to use, take them out of the freezer and refrigerate them for at least 12 hours before using them.
As crespelle contain both milk and eggs, it would be better to eat them within 3 months and once thawed they can be stored in the fridge for up to 24 hours or eaten immediately.

How to warm them up again once I’ve thawed them? A trick to avoid using butter and oil to heat the crepes in the pan is to place the baking paper used to separate the crepes in the freezer without adding any fat.

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