• Prepare fresh crepes and set aside
  • Mix the filling of fresh ricotta cheese and spinach
  • Arrange ceramic ramekins to bake the crespelle
  • On the bottom of the ceramic container add add some bechemel cream and homemade tomato sauce.
  • Wrap the ricotta mixture inside a crepe, fold over the corners and add some tomato sauce to the top and add some fresh mozzarella cheese evenly across the crepe.  Then again a little bit of béchamel on the folded part of the crepe that touches the ceramic bowl to prevent from sticking.
  • A final touch is to add fresh Parmesan cheese across the top and then bake in the oven.
  • Bake at 350 until the cheese is melting and you see the tomato sauce bubbling

Crepe recipe

  • 5 eggs
  • 1 ladle of flour
  • 1 ladle of water
  • 1 ladle of milk
  • pinch of salt
  • 1 stick melted butter

Mix together, Use non stick crepe pan and pour 1 ladle full of the mixture into the pan and evenly spread. Flip and cook both sides

Filling recipe

  • 8 oz. fresh ricotta cheese
  • 8 oz. fresh spinach
  • one egg
  • 1/2 tea of nutmeg
  • salt & pepper to taste

Mix all together.


  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • 2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

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