Crepes with Spinach-Ricotta Filling and Tomato Sauce

Course Main Course
Cuisine French, Italian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • 6- ounce box of baby spinach or mix of spinach and parsley leaves
  • 15- ounce container of ricotta or mix of ricotta and crumbled feta
  • 2 cloves garlic finely chopped
  • cups grated Parmigiano Reggiano or pecorino cheese
  • Kosher salt or sea salt
  • Freshly ground black pepper
  • 2 cups homemade tomato sauce or purchased marinara sauce
  • 12 to 15 crepes see recipe


  1. Preheat oven to 375°F.
  2. Wilt spinach by microwaving or steaming. Drain, squeeze out liquid and chop.
  3. In a medium bowl, combine ricotta, wilted spinach, garlic and ½ cup Parmigiano Reggiano. Season to taste with salt and pepper.
  4. Spread some of tomato sauce over bottom of a gratin pan or large Pyrex baking dish.
  5. To fill crepes: Spread one-third cup of filling along one end of crepe. Roll up and lay in prepared pan. Repeat with remaining crepes until all are filled.
  6. Spread remaining tomato sauce over crepes, making sure all are moistened. Sprinkle with remaining 1 cup cheese. 

  7. Bake until heated through and lightly browned on top, about 15 minutes.