Spinach-Filled Crêpes with Creamy Béchamel
Delicate crêpes filled with spinach, feta, and soft ricotta-style cheese, topped with an easy, creamy béchamel and melted mozzarella. A comforting and flavorful dish, perfect for lunch or dinner.
Delicate crêpes filled with spinach, feta, and soft ricotta-style cheese, topped with an easy, creamy béchamel and melted mozzarella. A comforting and flavorful dish, perfect for lunch or dinner.
Info
Prep Time:
40mCook Time:
20mDifficulty Level:
Ingredients
For the crêpes- 3 eggs, at room temperature
- 400 g fresh milk, at room temperature
- 50 g butter, melted and cooled
- 250 g all-purpose flour, sifted
- ¾ tsp salt
- 3 tbsp olive oil
- 1 small onion, finely chopped
- 4 spring onions (with green parts), finely chopped
- 600 g spinach, well-drained and roughly chopped
- 400 g ricotta-style cheese (such as anthotyro), crumbled
- 150 g feta cheese, crumbled
- 50 g Parmesan, grated
- 2–3 pinches nutmeg
- Salt, to taste
- Black pepper, to taste
- 700 g fresh milk
- 50 g cornstarch
- 50 g butter
- 1 egg (optional)
- A pinch of salt
- 2–3 pinches nutmeg
- 2 tbsp Parmesan, grated
- 3–4 tbsp mozzarella, grated (or another melting cheese), for topping
Directions
In a bowl, whisk the eggs. Add the milk, flour, melted butter, and salt, and whisk until you have a smooth, thin batter. Let it rest.
Heat a non-stick pan over medium heat. Lightly grease with butter. Pour in about 1/3 cup of batter, tilting the pan to spread it evenly.
Cook for about 1 minute, until the crêpe releases easily. Flip and cook for another 30 seconds until lightly golden. Transfer to a plate and repeat with the remaining batter. Keep the crêpes covered to stay soft.
Heat the olive oil in a deep pan over medium-high heat. Sauté the onion for 3 minutes, then add the spring onions and cook for 1 more minute.
Add the spinach, increase the heat, and cook for a few minutes until wilted and reduced in volume. Season with salt, pepper, and nutmeg.
Once most of the moisture has evaporated, remove from heat. Let the mixture cool slightly, then stir in the ricotta-style cheese, feta, and Parmesan until creamy. Set aside to cool.
In a saucepan, whisk together the milk, cornstarch, butter, salt, and nutmeg until fully combined.
Place over medium heat and cook, stirring frequently, until the sauce begins to thicken. Remove from heat and let it rest for 5 minutes.
Whisk in the egg (if using) and Parmesan. Add 3 tablespoons of the béchamel to the spinach filling and mix well.
Preheat the oven to 200°C (fan). Butter a small rectangular baking dish.
Spread a ladle of béchamel over the base. Place 3 tablespoons of filling in the center of each crêpe, fold the sides inward, and roll it up. Arrange seam-side down in the dish.
Repeat with the remaining crêpes, placing them snugly side by side. Pour over any leftover filling juices.
Top with the remaining béchamel and sprinkle with grated mozzarella.
Bake on the middle rack for about 20 minutes, until golden and bubbling.
Recipe Tips
For best results, prepare the filling first and allow it to cool before assembling. To keep the crêpes moist and tender after baking, ensure the filling is slightly juicy and the béchamel remains smooth and pourable—not too thick.