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Baked Spinach Ricotta Crêpe Rolls with Marinara

Tender part whole wheat crêpes rolled around a basil-scented spinach, ricotta and mozzarella filling, then finished under a lid in a skillet of bubbling marinara until gooey.

Baked Spinach Ricotta Crêpe Rolls with Marinara

Ingredients

  • ½ cup70 gAll-purpose flour
  • ½ cup50 gWhole wheat flour
  • 3 large150 gEggs
  • 1 cup (240 ml)260 gMilk, 2%
  • 2½ tbsp40 gWater
  • ¼ tsp2 gSalt
  • 1 tbsp15 gUnsalted buttermelted
  • 2¼ tsp10 gOlive oil
  • ½ cup chopped80 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 8⅓ cups loosely packed250 gBaby spinach
  • 1 cup250 gPart-skim ricotta
  • 3 oz80 gPart-skim mozzarellashredded
  • 3 tbsp grated20 gGrated Parmesan
  • ¼ tsp0.5 gGround nutmeg
  • ½ tsp1 gBlack pepper
  • 1¼ cups300 gMarinara sauce
  • ½ cup leaves12 gFresh basiltorn

Steps

  1. Make the batter: whisk the all-purpose flour, whole wheat flour and salt in a bowl. Whisk in the eggs, then the milk and water until smooth. Whisk in half of the melted butter. Rest the batter 20 minutes while you make the filling.
  2. Heat the olive oil in a 10-inch nonstick skillet over medium heat. Cook the onion 4 minutes until soft, add the garlic for 30 seconds, then add the spinach and cook until wilted and the liquid evaporates, about 3 minutes. Scrape into a bowl, cool 5 minutes and wipe the skillet clean.
  3. Make the filling: stir the ricotta, half of the mozzarella, the parmesan, nutmeg, black pepper and half of the basil into the spinach.
  4. Cook the crêpes: heat the skillet over medium and brush lightly with some of the remaining melted butter. Pour in about 1/4 cup batter and swirl thin. Cook 1 minute until the edges lift, flip and cook 30 seconds. Repeat to make 8 crêpes, brushing the pan with the rest of the melted butter as needed, and stack them on a plate.
  5. Spoon a line of filling down the center of each crêpe, dividing it evenly among the 8, and roll up.
  6. Spread the marinara sauce over the bottom of the same skillet. Nestle the crêpe rolls seam-side down in the marinara sauce and sprinkle with the remaining mozzarella.
  7. Cover and cook over medium-low 8 to 10 minutes, until the marinara sauce bubbles, the filling is hot through and the cheese melts.
  8. Scatter the remaining basil over the top and serve 2 rolls per person with the marinara sauce spooned over.

Food safety: Cook egg dishes until set, to 160°F (71°C).

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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