Cheesy Crespelle

Crespelle in baking dish topped with dill and parsley.

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This Cheesy Crespelle with Harissa Butter is stuffed with a spinach and ricotta filling.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dinner, Lunch

Cuisine: Italian

Servings: crespelle

Calories: 324kcal

Author: Emily Roz

Ingredients

For the batter

240 ml milk
150 g all-purpose flour
2 medium eggs

For the crespelle filling

150 g spinach wilted and chopped
250 g ricotta drained of any excess liquid
1 teaspoon dried oregano
1 garlic clove minced
100 g grated mozzarella
1 lemon zest

For garnish

6 teaspoon salted butter
2 tablespoon grated parmesan
Parsley
Dill
1 tablespoon harissa paste
1 tablespoon butter melted
½ lemon juiced

Instructions

In a large bowl, combine the eggs, milk, and flour. Whisk until smooth. You want the batter have a pourable consistency, almost like thick cream. So feel free to add more milk if too thick, or more flour, if too runny.
Place a non-stick frying pan/skillet on medium heat and add a teaspoon of salted butter. Circle the butter around the pan to cover the base, then scoop a ladle of the batter into the centre of the pan and gently swirl it around to even out the pancake. Fry for 2-3 minutes until golden and patchy, then flip and fry on the other side for another minute until golden and patchy. Set aside on a plate and repeat for all 6 pancakes.
Next up, make the ricotta spinach filling by combining the chopped wilted spinach, ricotta, dried oregano, minced garlic, grated mozzarella, zest of a lemon, salt, and pepper in a bowl. Mix until well combined. Taste and season accordingly.
Place a cooked pancake down on a clean surface or chopping board and add ⅙ of the ricotta filling into one quarter of crespelle. Fold the pancake in half, then in half again, forming a quarter-fold or handkerchief-style fold. Repeat for the other 5 crepes.
Get yourself a medium-sized baking tray or oven-dish and overlay the crespelle into the dish like a fan. Top with blobs of butter and grated parmesan. Place under the grill for 5-10 minutes until the cheese and butter have melted and the pancakes are golden.
Top the crespelle with fresh dill and parsley.
In a small bowl, combine the harissa paste, lemon juice, and melted butter. Stir and season accordingly.
Serve up the ricotta and spinach crespelle onto plates, and drizzle with the harissa lemon butter. Enjoy warm!

Video

Notes

Step-by-Step Photos + more helpful info: My blog post includes helpful step-by-step photos to help guide you through making this recipe as well as other information that will help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs, etc...so scroll up this page to find them!

Storage: You can either prepare all the elements in advance (pancakes and filling), store them in the fridge for up to 1 day, and then assemble just before eating. If you have leftovers once made, store in airtight containers in the fridge for up to three days.

Reheating: to reheat, place the crespelle in an ovenproof dish and warm under the grill for 5-10 minutes!

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