Crespelle Spinaci e Ricotta is an elegant Italian filled crepe that the whole family will love - perfect for special dinners, weekend brunches or any time you want something sophisticated yet simple; made with delicate crepes filled with creamy ricotta and spinach, this wholesome version is toddler-friendly with no added salt, soft and easy to eat, great for introducing your child to Italian cuisine and can be adapted to use different vegetable fillings, made smaller for easier handling, or kept simple with just cheese for fussier eaters; follow this simple recipe for a restaurant-quality dish that brings authentic Italian flavours to your family table while keeping everything nutritious, safe and utterly delicious.
General Information
- Servings: 4
- Keywords: crespelle, ricotta, spinach, toddler-friendly, no-salt, low-sodium, family, easy
- Calories (per serving, approximate): 400 kcal
- Protein (per serving, approximate): 19 g
- Carbs (per serving, approximate): 48 g
- Fats (per serving, approximate): 16 g
- Preparation time: 30 minutes (if making quick ricotta at home add 20 minutes)
- Cooking time: 20 minutes
Hi, I’m Olivia. I design websites by day, make quilts on tired evenings, and feed two hungry boys aged 3 and 7 between school drop-offs and swim lessons. My husband works FIFO so I get plenty of practice getting little helpers into the kitchen. This version of crespelle spinaci e ricotta is made without added salt or sugar, uses gentle flavours, and is cut into toddler-safe pieces. The boys help with the washing and stirring, and we laugh a lot when the 3-year-old attempts to “fold like a pro”. Read on for step-by-step guidance so even if you don’t cook much, you’ll be right.
Ingredients
For the crespelle (crepes)
- 200 g plain flour
- 2 medium eggs
- 500 ml full-cream milk
- 15 ml olive oil (plus extra for the pan)
- 1 tsp lemon zest (optional, for gentle flavour)
For the filling
- 250 g ricotta (see notes below for a quick homemade unsalted ricotta option)
- 200 g fresh spinach leaves
- 30 g mild grated low-sodium cheese or leave out if you prefer no added sodium (optional)
- 1 small garlic clove, very finely minced or grated (optional; omit for very young toddlers)
- 1 small lemon, juice of 1/2 lemon (about 10-15 ml), optional for brightness
- Fresh black pepper, tiny pinch for adults only (omit for toddler portions)
To serve / finish
- A little olive oil for the pan
- Soft cooked vegetable slices or mashed veg for toddlers (see Recommended Sides)
- Water or milk for the little ones
Notes about ricotta and salt
- Store-bought ricotta can contain varying sodium. If you want full control, follow the quick homemade ricotta method below. Homemade ricotta is naturally low in salt.
- If using store ricotta, choose varieties labelled “low sodium” or “no added salt” where possible.
Quick homemade ricotta (optional, but low-salt)
- 1 litre full-cream milk
- 30 ml lemon juice or white vinegar Steps in Directions show how to make this if you choose.
Safety note about sizes
- For toddlers, cut the rolled crespelle into strips about 1 cm wide and 2 to 3 cm long. Pieces should be soft, not hard or crunchy. Let cool to lukewarm before serving. Always supervise meals.
Directions
Overview for beginners
- We make batter, cook thin crepes, prepare the filling, assemble, then cut into toddler-friendly pieces. I’ll walk you through measuring, mixing, washing, and using a frypan safely.
Prep station
- Clear a workspace. Have a bowl for batter, a small jug for milk, a non-stick frypan, spatula, measuring scales, a sieve, and a plate lined with a clean tea towel for finished crepes.
- Give the kids safe, supervised jobs: the 7-year-old can measure flour into a bowl and crack eggs into a separate small bowl; the 3-year-old can wash spinach leaves and hand you a teaspoon. Always watch them around stovetops.
1) Washing and preparing the spinach (10 minutes)
- Put a salad spinner or a large bowl in the sink. Fill with cold water and gently submerge the spinach leaves. Swish them to remove grit.
- Lift leaves out and spin or pat dry with a clean tea towel. Nobody likes gritty crepes, least of all the dog.
- Remove any thick stems by folding a leaf in half and cutting the stem away with scissors, or use a small knife. Older kids can help snip.
2) Make quick unsalted ricotta (optional, 20 minutes)
- Place 1 litre of milk into a wide, heavy-based saucepan.
- Heat on medium until it just reaches a gentle simmer. Look for small bubbles around the edge; do not let it boil over. Stir occasionally.
- Turn off heat. Add 30 ml lemon juice or white vinegar and stir gently for 5 seconds. Let sit for 5 to 10 minutes. Curds will form and whey will separate (whey looks like thin yellowish liquid).
- Line a fine sieve with a clean muslin cloth or a thin tea towel. Pour the curdled milk through the sieve. Let drain for 10 minutes for a soft ricotta. Gather the cloth and squeeze gently if you want firmer ricotta. Chill or use straight away.
- You should end up with approximately 200 to 250 g of ricotta from 1 litre of milk. Save the whey for soups or baking if you like.
3) Prepare filling (10 minutes)
- Chop the spinach finely: stack a few leaves, roll them up like a cigar, and slice across to make ribbons. For toddlers, chop these ribbons shorter into 0.5 to 1 cm pieces so they can’t swallow large leaves whole.
- If using garlic, very finely mince or grate it. A microplane grater is great if you have one.
- In a bowl, mix 250 g ricotta, the chopped spinach, the lemon juice (10-15 ml), and the very small amount of grated garlic if using. If you want a smoother filling, pass the ricotta through a sieve into the bowl first.
- Taste for seasoning but do not add salt. If it needs brightness, use a touch more lemon juice.
4) Make the crespelle batter (5 minutes)
- Put 200 g plain flour into a medium bowl and make a small well in the centre.
- Crack the 2 eggs into a separate small bowl (easier to remove shell pieces). Whisk lightly with a fork.
- Add eggs to the flour well. Pour in half the milk (250 ml) and 15 ml olive oil. Begin whisking from the centre, slowly drawing flour into the wet mix. Add the remaining milk a little at a time until you have a smooth, slightly runny batter. Aim for pouring consistency similar to single cream; not watery.
- If you see lumps, push the batter through a sieve or whisk vigorously. Let rest for 5 to 10 minutes to let the flour hydrate. Resting helps make tender crepes.
5) Cook the crepes (15 minutes)
- Heat a non-stick frypan over medium-low heat. A 20 to 24 cm pan makes medium-sized crepes.
- Lightly brush the pan with a little olive oil on a folded piece of paper towel. You only need a thin sheen.
- Test heat by flicking a tiny drop of batter into the pan. If it sizzles gently and spreads, the pan is ready. If it smokes, turn the heat down.
- Pour about 60 ml batter into the centre of the pan for a 20 cm crepe. Immediately lift the pan and tilt in a circular motion so the batter spreads thinly and evenly.
- Cook for 30 to 60 seconds until edges lift and underside has pale gold patches. Slide a flexible spatula under and flip. Cook the second side for 15 to 30 seconds. The crepe should be soft, not crisp.
- Transfer to a plate and cover with a clean tea towel to keep warm. Repeat until batter is finished. You should get about 8 to 10 medium crepes.
6) Assemble the crespelle (10 minutes)
- Lay a crepe flat on a board. Spoon 1 to 2 tablespoons of the ricotta-spinach mixture near the centre, spread lengthwise but leave about 1.5 cm clear at the edges.
- Fold the two sides in slightly then roll up gently like a soft Swiss roll. For toddlers you can roll snug but not tight.
- Place seam side down on an oven tray. If you want, warm the assembled rolls in a 150°C oven for 5 to 7 minutes so the filling is slightly warm. Do not brown or crisp the edges for toddlers.
7) Cut into toddler-safe pieces and serve
- Let the rolled crepes cool a few minutes. Using a sharp knife, slice each roll into strips about 1 cm wide and 2 to 3 cm long. The pieces should be small, soft, and easy to chew.
- Arrange on a plate with a few soft veg pieces or mashed sweet potato for toddlers. Make sure pieces are lukewarm, not hot.
Tips for the kids helping
- 7-year-old: measuring flour and milk, whisking batter, laying out crepes on the towel.
- 3-year-old: rinsing spinach leaves, pressing down on a spoon to help spread filling on a crepe under supervision.
- Keep a damp cloth handy for spills. Give your young helper a small sticker or a “chef’s tick” for good work.
Storage
- Keep leftover crespelle in an airtight container in the fridge for 2 days. Reheat gently in a low oven or microwave on low power until lukewarm. Cut into toddler-safe pieces again after reheating.
Recommended Sides
- Steamed carrot coins, sliced to 3 mm thickness and cooked until soft.
- Mashed sweet potato, cooled to lukewarm and served as a dip for little fingers.
- Smashed avocado spread thinly on a piece of bread cut into strips for older kids.
- Soft pear or banana slices for dessert, mashed for younger toddlers rather than whole slices.
- A little plain yogurt for dipping (unsweetened) for kids over 1 year.
Jokes
- Why did the crepe go to school? To get a little batter education. (My 7-year-old laughs every time. I think it’s the word “batter”.)
- The 3-year-old told me the spinach “needed a haircut” before we chopped it. He made the trimming far more dramatic than necessary.
- When one crepe tried to roll away, I told it to stop being so flaky. The kids groaned and then asked for seconds.
If you want, I can scale this up or down, make it dairy-free, or give a version that freezes well for FIFO nights. Happy cooking - and if you make quilts while the oven is on, please tell me your favourite pattern.
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