This recipe brings together a herb-blended crepe batter and a ricotta-based spinach filling, then finishes everything in the oven so the filling sets cleanly inside each folded crepe. The tomato sauce is cooked separately and strained smooth, adding a mild, slightly sweet note alongside the savoury filling. The batter rests for twenty minutes, the sauce blends and strains, and the filling comes together by mixing. Nothing here requires advanced technique.
About the Recipe
The crepe batter starts by blending fresh herbs with oil, then the milk, eggs, flour and salt go in. Blending the herbs first helps them break down evenly before the heavier ingredients are added. The filling uses ricotta as its base, with chopped spinach, sun-dried tomatoes, fresh basil, nutmeg and whisked eggs. The eggs are what set the filling during baking, so they need to be whisked in properly before the crepes go into the oven.
The tomato sauce is cooked, cooled, blended and strained, giving it a clean, pourable consistency that works well spooned over the baked crepes.
Why You Will Love This Recipe
The herb batter gives the crepes a flavour of their own. Because the herbs are blended directly into the batter, every crepe carries that colour and taste through to the finished dish rather than acting as a plain wrapper.
The filling is soft and mild from the ricotta, with the sun-dried tomatoes and basil adding real flavour without overpowering the spinach. Once the eggs set during baking, the filling holds together neatly inside each folded quarter, making the crepes easy to serve and eat.
Cooking Tips
Do not skip the twenty-minute rest for the batter. Without it, the crepes can tear when turned. When cooking each crepe, swirl the batter quickly before it starts to set at the edges.
Make sure the spinach is well drained before mixing the filling. Excess moisture will stop the eggs from setting properly during baking. Straining the tomato sauce is worth the extra step as it removes skin and seeds and gives a much smoother result.
Top Tips
- Rest the batter for a full twenty minutes before cooking the crepes. This helps them hold together when turned.
- Drain the spinach thoroughly before mixing it into the filling. Squeeze out as much water as possible by hand or through a strainer.
- Whisk the eggs separately before adding them to the filling mixture so they distribute evenly throughout.
- Lightly oil the baking sheet before placing the folded crepes on it to prevent sticking during baking.
- Cool the tomato sauce before blending it, then strain it through a fine strainer for a smooth, clean result.
- Add the filling spoonful before folding each crepe into quarters, not after, so the filling stays centred.
Serving and Storing Suggestions
Serve the baked crepes warm, topped with the strained tomato sauce. They work well as a main course for lunch or a light dinner.
Leftover crepes can be stored in an airtight container in the refrigerator for up to two days. Reheat in a covered baking dish at a low oven temperature until warmed through. The tomato sauce keeps well stored separately and reheats gently on the stove. Unfilled crepes can be stacked with a sheet of paper between each one and refrigerated for a day.
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Nutrient Benefits
Spinach provides iron, folate and vitamins A and C. Ricotta adds protein and calcium. Eggs in both the batter and the filling contribute protein and B vitamins. Sun-dried tomatoes add vitamin C and potassium. Overall this is a reasonably protein-rich dish with a good range of micronutrients from the vegetables and dairy.
Herbed Crepes with Spinach Filling
Ingredients
- 2 1/4 cup Flour
- 1 1/2 cup Fresh Herbs
- 1 tblsp Oil
- 1 1/2 cup Milk
- 3 Eggs
- 1 pinch Salt
- For the Sauce:
- 2 tblsp Oil
- 1 , chopped Small Onion
- 2 cloves, crushed Garlic
- 400 gms Tomatoes
- Salt as per taste
- Brown Sugar - few pinches
- For the Filling:
- 450 gms Spinach
- 1 1/2 cup Ricotta Cheese
- 5 , chopped SUn-dried Tomatoes in Oil
- 2 tblsp Fresh Basil
- 1/2 tsp Nutmeg Powder
- 4 Eggs
- Salt and Pepper as per taste
Instructions
- To make the crepes, place the herbs and oil in a food processor and blend till smooth.
- Add the milk, eggs, flour and salt and process again.
- Leave to rest for 20 minutes.
- Heat oil in a small frying pan and add a ladleful of batter.
- Swirl around to cover the base.
- Cook for two minutes and turn and cook for 2 minutes more.
- Prepare the crepes in this way.
- For the sauce, Fry the onions, tomatoes and garlic in oil till translucent.
- Add the salt and brown sugar.
- Stir and allow to cool.
- Blend in a mixer and strain through a strainer.
- To prepare the filling, Mix the spinach with the cheese, tomatoes and basil.
- Season with the spices.
- Whisk the eggs and mix into the mixture.
- Place one crepe at a time on a lightly oiled baking sheet, add a spoonful for filling and fold into quarters.
- Fill all the crepes in this way.
- Bake for 10-12 minutes until the filling is set.
- Top with tomato ketchup and serve.
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Frequently Asked Questions
Which fresh herbs work best in the crepe batter?
The recipe does not specify a single herb, so you have some flexibility. Parsley, chives, basil and dill all blend smoothly and give a good colour. Avoid woody herbs like rosemary or thyme in large quantities as they do not blend as finely and can leave a coarse texture in the batter. A combination of two or three soft herbs generally works well.
Can I use frozen spinach instead of fresh spinach for the filling?
Yes, frozen spinach can be used. Thaw it completely and squeeze out as much water as possible before mixing it with the ricotta and other filling ingredients. Frozen spinach holds considerably more water than fresh once thawed, and if that water goes into the filling the eggs will not set it properly during baking.
Why do the crepes need to rest for twenty minutes before cooking?
Resting allows the flour to absorb the liquid in the batter evenly. If you cook the crepes immediately after blending, the batter can be slightly uneven in texture and the crepes may tear when turned. After twenty minutes the batter is more cohesive and the crepes hold together better in the pan.
How do I know when the filling has set during baking?
After ten to twelve minutes, gently press the top of one folded crepe with the back of a spoon. If the filling feels firm rather than soft and wobbly, it has set. You can also carefully open one crepe slightly at the fold. The filling should look opaque and hold its shape. If it still feels loose, give it another two minutes.
Can the tomato sauce be made ahead of time?
Yes, the tomato sauce can be made a day in advance. Cook, cool, blend and strain it, then store it in a covered container in the refrigerator. When ready to serve, reheat it gently in a small saucepan over low heat, stirring occasionally. Making it ahead saves time on the day you assemble and bake the crepes. You might also find our Homemade Pasta Sauce useful as a reference for a similar blended tomato base.
