Hello fellow food enthusiasts!
Today, I’m excited to share a recipe that’s perfect for a leisurely brunch or a light dinner—Savory Italian Brunch: Ricotta and Spinach Stuffed Crepes with a Fresh Tomato Basil Sauce. This dish combines delicate, golden crepes filled with a creamy ricotta and spinach mixture, all topped off with a rich, homemade tomato basil sauce. Trust me, it’s just as delicious as it sounds!
First, a little backstory. My wife and I are big fans of Italian cuisine, and we’re always looking for ways to bring those rustic, comforting flavors into our home. One rainy Sunday morning, we were craving something that felt indulgent but wasn’t too heavy, and that’s when the idea for these stuffed crepes was born!
**The Crepe Batter:**
Let’s start with the basics. Making crepes might sound intimidating, but once you get the hang of it, it’s quite simple. You’ll want to whisk together your flour and salt, create a well, and then mix in your eggs, milk, and melted butter. The batter should be smooth and slightly runny—perfect for those thin, delicate crepes that fold so beautifully around the filling. After letting the batter rest for a bit, it’s time to cook them up. A good non-stick skillet is your best friend here, just lightly greased so your crepe flips like a dream.
**The Filling:**
While your crepe batter is resting, we can get on with that wonderfully creamy spinach and ricotta filling. Fresh spinach works best here, giving a lovely vibrant green color and fresh taste to the filling. Mix it with ricotta, some Parmesan for that umami kick, and an egg yolk to bind everything together. Season it generously with salt, pepper, and a hint of nutmeg.
**Filling the Crepes:**
Once your crepes are ready, place a generous spoonful of the ricotta-spinach mixture in the center and roll them up. Arrange them snugly in a baking dish, seam-side down, ready to be smothered in sauce. Speaking of which…
**The Tomato Basil Sauce:**
I absolutely love making my own tomato sauce—it’s so simple yet so full of flavor. Start by sautéing some finely chopped onion until it’s translucent, then add garlic for that aromatic base. Crushed tomatoes, a bit of sugar to cut the acidity, salt, and pepper follow. Let it simmer away while you prepare everything else, and just before taking it off the heat, stir in a good handful of fresh basil. The aroma will transport you straight to an Italian kitchen!
**Baking and Serving:**
Once your crepes are nestled in their baking dish, pour that luscious tomato basil sauce over them and pop the dish into a preheated oven. After about 20 minutes, they’ll be hot and bubbling, ready to be enjoyed. A sprinkling of freshly grated Parmesan and a few basil leaves for garnish, and you’ve got a dish that’s as beautiful as it is tasty.
It’s been a hit in our household, and I hope it becomes a favorite in yours too. Whether you’re hosting brunch, having a cozy dinner, or looking to impress someone special, these Ricotta and Spinach Stuffed Crepes with Tomato Basil Sauce are sure to shine.
Happy cooking, and as always, I’d love to hear how this dish turns out for you. Feel free to drop a comment below or tag me in your culinary creations on social media!
Cheers,
Al
Ingredients
**For the Crepes:**
– 1 cup (120g) plain flour
– 2 large eggs
– 1 1/4 cups (300ml) whole milk
– 2 tablespoons (30g) melted butter
– 1/4 teaspoon salt
**For the Filling:**
– 1 cup (250g) ricotta cheese
– 2 cups (100g) fresh spinach, chopped
– 1/4 cup (25g) grated Parmesan cheese
– 1 large egg yolk
– 1/4 teaspoon nutmeg
– Salt and pepper to taste
**For the Tomato Basil Sauce:**
– 2 tablespoons (30ml) olive oil
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1 can (400g) crushed tomatoes
– 1/4 teaspoon sugar
– Salt and pepper to taste
– 1/2 cup (25g) fresh basil leaves, chopped
**Optional Garnish:**
– Fresh basil leaves
– Grated Parmesan cheese
Method
**Method:**
1. **Prepare the Crepe Batter:**
– In a large mixing bowl, whisk together 1 cup of plain flour and 1/4 teaspoon salt.
– Make a well in the center and add 2 large eggs. Gradually pour in 1 1/4 cups of whole milk while whisking to create a smooth batter.
– Stir in 2 tablespoons of melted butter. Cover and let the batter rest for 30 minutes.
2. **Cook the Crepes:**
– Heat a non-stick skillet over medium heat. Lightly grease with a bit of butter or oil.
– Pour a small ladle (about 1/4 cup) of batter into the skillet, tilting the pan to spread evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly browned. Flip and cook for another 1 minute.
– Transfer to a plate and repeat with the remaining batter, stacking the crepes with parchment paper in between.
3. **Prepare the Filling:**
– In a bowl, mix together 1 cup of ricotta cheese, 2 cups chopped fresh spinach, 1/4 cup grated Parmesan cheese, 1 large egg yolk, 1/4 teaspoon nutmeg, salt, and pepper to taste.
4. **Fill the Crepes:**
– Preheat the oven to 180°C (350°F).
– Place a generous spoonful of the ricotta-spinach mixture in the center of each crepe, then roll up tightly. Place the filled crepes seam-side down in a lightly greased baking dish.
5. **Make the Tomato Basil Sauce:**
– Heat 2 tablespoons of olive oil in a saucepan over medium heat.
– Add 1 finely chopped medium onion and sauté for 5 minutes until translucent.
– Add 2 minced garlic cloves and cook for another 1 minute.
– Stir in 1 can of crushed tomatoes, 1/4 teaspoon sugar, salt, and pepper to taste. Simmer for 15 minutes.
– Stir in 1/2 cup of chopped fresh basil leaves.
6. **Bake the Crepes:**
– Pour the tomato basil sauce over the stuffed crepes in the baking dish.
– Bake in the preheated oven for 20 minutes until heated through.
7. **Serve:**
– Garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve hot.
