Stuffed Crepe Filling Recipe
French-inspired · Main course · 15 min total
A creamy, savory filling perfect for savory crepes, made with ricotta, spinach, and Parmesan.
10
min prep
min prep
5
min cook
min cook
4
servings
servings
185
kcal/serving
kcal/serving
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add spinach and cook, stirring, until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a bowl, combine ricotta, Parmesan, salt, pepper, and nutmeg.
- Chop the cooked spinach finely and add to the cheese mixture. Stir until well combined.
- Use immediately to fill crepes, or refrigerate for up to 2 days.
Tips
- For a richer filling, substitute half the ricotta with mascarpone.
- Add cooked mushrooms or sun-dried tomatoes for extra flavor.
- This filling also works well in lasagna or stuffed pasta shells.
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