Crespelle with Ricotta and Marinara Crepes
Delight your taste buds with these elegant Crespelle with Ricotta and Marinara Crepes, a sophisticated Italian-inspired dish perfect for weeknight dinners or special occasions. These delicate homemade crepes are filled with a rich, creamy ricotta mixture infused with Parmesan, fresh basil, and parsley for a burst of herbaceous flavor. Once rolled, they're topped with luscious marinara sauce and baked to perfection, creating a comforting yet refined centerpiece for any meal. This recipe combines the art of crepe-making with the heartiness of baked pasta, delivering a dish that's as visually stunning as it is delicious. Serve these crespelle with a crisp side salad or garlic bread, and watch them become an instant family favorite. Ready in under an hour, this recipe showcases the perfect balance of savory, cheesy filling and zesty tomato sauce.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Whole milk
- 3 pcs Large eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoon Salt
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh basil (chopped)
- 1 pc Egg yolk
- 0.25 teaspoon Ground black pepper
- 2 cups Marinara sauce
- 1 tablespoon Olive oil (for greasing)
Instructions
In a medium mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for 15 minutes to allow the gluten to relax.
While the batter rests, prepare the ricotta filling. In a separate bowl, mix together the ricotta cheese, Parmesan cheese, chopped parsley, basil, egg yolk, salt (to taste), and black pepper. Set aside.
Preheat a non-stick crepe pan or a flat skillet over medium heat and lightly grease it with olive oil.
Pour about 1/4 cup of the crepe batter into the pan, tilting the pan in a circular motion to spread the batter evenly. Cook for 1-2 minutes until the edges begin to lift, then flip and cook for an additional 30 seconds. Repeat with the remaining batter, stacking the crepes on a plate with parchment paper in between.
Preheat your oven to 375°F (190°C).
Lay out each crepe on a flat surface and spoon about 2 tablespoons of the ricotta filling onto one side. Roll the crepe like a cylinder and place it seam-side down in a greased baking dish.
Once all the filled crepes are arranged in the dish, pour the marinara sauce evenly on top, ensuring they are fully covered.
Bake the crespelle in the preheated oven for 20-25 minutes, or until the marinara sauce is bubbling and the tops of the crespelle are slightly golden.
Remove from the oven and let cool for a few minutes before serving. Garnish with additional chopped basil or Parmesan cheese, if desired.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1087 mg | 362% | |
| Sodium | 3585 mg | 156% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 25.8 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 2886 mg | 222% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1272 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
