Soft Italian Spinach Crepes for Savoury Fillings

Italian Spinach Crepes, known in Italy as Crespelle agli Spinaci or Crespelle Verdi, are thin savoury crepes traditionally used in baked dishes like cannelloni and lasagna.

Crespelle agli Spinaci, also known as Crespelle Verdi, are thin Italian-style crepes made with spinach. They can be used in both sweet and savoury dishes, but this version is the classic savoury base, traditionally filled with ricotta, cheese, or meat sauce and baked like cannelloni or lasagna.

Approx. 10-12 Crespelle, Pan size: 20 cm / 8-inch non-stick pan, Prep 15 mins, Cooking 30 mins

  • 100 g (3.5 oz) fresh or frozen spinach

  • 450 ml (1¾ cups) whole milk

  • 160 g (1⅓ cups) all-purpose flour, sifted

  • 2 large eggs

  • Extra virgin olive oil, for greasing the pan

  • Salt and black pepper, to taste

Method

  1. Boil the spinach until tender. Drain well in a colander, let it cool slightly, then squeeze out as much excess water as possible. Finely chop with a knife.
  2. Place the spinach in a container with 100 ml (⅓ cup + 1 tbsp) of the milk, a pinch of salt, and black pepper. Blend using an immersion blender until smooth.
  3. In a large bowl, beat the eggs. Add the remaining 350 ml (1½ cups) milk, then stir in the blended spinach. Gradually add the sifted flour, whisking continuously until the batter is smooth, lump-free, and fairly liquid—slightly thicker than heavy cream.
  4. Lightly grease a 20 cm (8-inch) non-stick pan with olive oil and heat over medium heat.
    Pour in enough batter to cover the base of the pan, tilting it in a circular motion so the batter spreads evenly.
  5. Cook for a few seconds, until the edges begin to lift away from the pan. Flip the crespella and cook the other side for a few more seconds. Slide onto a plate and repeat with the remaining batter.
  6. The crespelle are now ready to be stuffed, baked, or stored for later use.
How to Freeze Crespelle

  1. Let the cooked crespelle cool completely (do not fill them).

  2. Line a large airtight container with baking paper.

  3. Stack the crespelle inside, placing a sheet of baking paper between each one to prevent sticking.

  4. Freeze for up to 3 months.

 

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