Maria’s stuffed crepes with spinach and ricotta cheese


  • 5 eggs
  • 5 spoonful of flour
  • 250 ml of milk
  • 500 g of spinach
  • 250 g of ricotta cheese
  • 1 egg yolk
  • 250 ml of béchamel
  • Dimarino extra virgin olive oil
  • Grated parmesan cheese
  • Salt



To make the crepes: in a bowl beat the eggs and add the flour, the milk and a pinch of salt. Grease a medium size frying pan, with a ladle take some mixture and sprinkle it over the entire surface, turn the crepe on both sides. Carry on with the same process until the end of the mixure, it is important to butter the pan each time.

For the filling: in a pan with some extra virgin oil cook the spinach, then put in a bowl and add the ricotta, the yolk, grated parmesan and a pinch of salt. Mix well everything and fill the crepes resealing the bags in half.

In a pan pour some béchamel and sprinkle the bottom, place the crepes into the pan and again cover with béchamel and grated Parmesan cheese to taste.

Cook in the oven at 200° for 20 minutes.

Buon appetito!